Slow-Cooker Rice and Chicken Soup

Name: Slow-Cooker Rice and Chicken Soup
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 16 servings (4 quarts)
Ingredients: 3 quarts water; 4 bone-in chicken breast halves (about 3 pounds); 1-1/2 teaspoons salt; 1/4 teaspoon pepper; 1/4 teaspoon poultry seasoning; 1 teaspoon chicken bouillon granules; 3 medium carrots, chopped; 2 celery ribs, chopped; 1 small onion, chopped; 1/2 cup uncooked converted rice; Minced fresh parsley, optional

Total Time Prep: 15 min. Cook: 7 hours

Yield 16 servings (4 quarts)

Test Kitchen Approved

Slow-cooker rice and chicken soup is an effortlessly delicious blend of tender chicken, fresh vegetables and perfectly cooked rice, simmered to perfection. Serve it with crusty bread or a classic grilled cheese for a satisfying meal.

Ingredients

3 quarts water
4 bone-in chicken breast halves (about 3 pounds)
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
3 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup uncooked converted rice
Minced fresh parsley, optional

Directions

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 each serving with parsley.

Nutrition Facts

1 cup: 202 calories, 6g fat (2g saturated fat), 66mg cholesterol, 513mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 25g protein.

Using the slow cooker takes some of the effort out of making from-scratch meals. The long cook time helps develop superb homemade flavor in this Crockpot chicken and rice soup. —Kevin Bruckerhoff, Columbia, Missouri

Recipe Creator