halfbakedharvest3.8
Crockpot Hearty Chicken and Rice Soup
Warming, hearty, full of flavor, and simple to make. Add parmesan and bread on the side...delicious!
👥 6 Servings⏱️ Prep & Cook: 4h 15m⏳ Prep: 15 min🔥 Cook: 4h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●stove
- ●pot
- ●oven
📝 Preparation Steps
1
Crockpot
2
1. In the bowl of your crockpot, mix the butter, chicken, onions, shallots, celery, and carrots. Pour over the broth. Add the thyme, sage, rosemary, bay leaf, and season with salt and pepper. Add the parmesan rind, if using. 2. Cover and cook on low for ⏱️ 4-6 hours or on high for ⏱️ 2-4 hours. Shred the chicken,3. ⏱️ 20 minutes before serving, stir in the rice, spinach, parsley, and lemon juice. Let cook for ⏱️ 15-20 minutes, until the rice is fluffy. Alternatively, you can cook the rice separately and add to the soup before serving.4. Ladle the soup and rice into bowls and top with fresh parsley. Enjoy!
chopped carrots1 cupchopped sage2 tablespoonsbay leaf1fresh lemon juice2 tablespoons
3
Stove
4
1. In a Dutch/oven, mix the butter, chicken, onions, shallots, celery, and carrots. Pour over the broth. Add the thyme, sage, rosemary, bay leaf, and season with salt and pepper. Add the parmesan rind, if using. 2. Set the pot over high heat and bring to a boil. Cook for ⏱️ 5 minutes, then reduce the heat, cover and simmer over low heat for ⏱️ 30 minutes or up to a few hours. Shred the chicken.3. ⏱️ 20 minutes before serving, stir in the rice, spinach, parsley, and lemon juice. Let cook for ⏱️ 15-20 minutes, until the rice is fluffy. Alternatively, you can cook the rice separately and add to the soup before serving.4. Ladle the soup and rice into bowls and top with fresh parsley. Enjoy!
chopped carrots1 cupchopped sage2 tablespoonsbay leaf1fresh lemon juice2 tablespoons
Nutrition Facts
calories
444 kcal
serving Size
1 serving
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