SLOW-COOKER HOMEMADE CHICKEN AND RICE SOUP
Using the slow cooker takes some of the effort out of making from-scratch meals. The long cook time helps develop great homemade flavor in this Crock-Pot chicken and rice soup. —Kevin Bruckerhoff, Columbia, Missouri
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 4 quarts
Number Of Ingredients 11
Steps:
- In a 6-qt. slow cooker, place water, chicken, salt, pepper and poultry seasoning. Cover and cook on low 6-7 hours or until chicken is tender. , With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken and next 5 ingredients. Cover and cook on high 1-2 hours or until vegetables and rice are tender. If desired, sprinkle with parsley.
Nutrition Facts : Calories 202 calories, Fat 6g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
HEALTHY SLOW COOKER CHICKEN AND RICE SOUP
Lemon and dill brighten the deep flavors of this low-and-slow soup for the soul.
Provided by Food Network Kitchen
Time 8h20m
Yield 6
Number Of Ingredients 11
Steps:
- Toss the carrots and celery together in a slow cooker. Add the dill, thyme, bay leaf, onion and 1/2 teaspoon salt.
- Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and place them on top of the vegetables. Add the chicken broth. Cover and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the rice. While the rice warms through, remove and discard the chicken skin and bones and shred the chicken (it will mostly fall apart on its own).
- After the 15 minutes, turn off the slow cooker and remove the dill and thyme stems and the bay leaf. Add the shredded chicken and 1 tablespoon lemon juice. Taste and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped dill. Serve hot topped with whole dill fronds.
SEASON'S CROCK POT CHICKEN RICE SOUP
This is a creamy filling soup that is great on cold days. Super easy and made with ingredients you probably have on hand.
Provided by Hill Family
Categories One Dish Meal
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Pour two soup cans into crock pot, fill the soup cans each with water and pour into the crock pot. Mix together well.
- Add spices, onion, chicken and chilis, mix again.
- ** During the last hour of cooking add the rice.
- Cook on low for 6-8 hours or high for 3-4 hours.
- You can also let this thicken up and serve in tortillas.
Nutrition Facts : Calories 207.7, Fat 3.4, SaturatedFat 0.9, Cholesterol 35.1, Sodium 43.5, Carbohydrate 28.8, Fiber 1, Sugar 1.3, Protein 14.3
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