Slow Cooker Homemade Chicken And Rice Soup Recipes

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

Slow-Cooker Homemade Chicken and Rice Soup image

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.

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

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

Healthy Slow Cooker Chicken and Rice Soup image

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.

Ingredients

5 stalks celery, sliced into 1/4-inch-thick chunks
3 large carrots, sliced into 1/4-inch-thick chunks
2 large sprigs dill, plus 1/4 cup chopped dill fronds and whole fronds, for serving
2 large sprigs thyme
1 bay leaf
1/4 small onion, peeled and root end intact
Kosher salt and freshly ground black pepper
2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
8 cups low-sodium chicken broth
2 cups cooked brown rice
1 to 2 tablespoons freshly squeezed lemon juice

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CROCK POT CHICKEN AND RICE SOUP – WELLPLATED.COM

Web Apr 22, 2019 Fresh Vegetables. I added extra carrots and celery. If you’d like even more vegetables, you can stir frozen peas in at the end as well, …
From wellplated.com
4.9/5 (24)
Total Time 5 hrs 15 mins
Category Main Course
Calories 367 per serving

Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the olive oil in a large, nonstick pan over medium. Add the carrots, celery, and onion, and cook until the vegetables are beginning to soften, about 8 to 10 minutes. Stir in the garlic, salt, and pepper and cook 30 additional seconds. Remove from the heat and transfer to the bottom of the slow cooker.
Add the rinsed brown rice to the slow cooker. Arrange the chicken breasts on top, then pour in 6 cups of the chicken stock. Add the bay leaf and thyme.
Cover and cook on low for 5 to 6 hours or high for 2 1/2 to 3 1/2 hours, until the rice is tender and the chicken is cooked through. To prevent the chicken from becoming dry, check it early. (To check for doneness, insert an instant-read thermometer. The chicken is done when it registers 165 degrees F at the thickest part.) If the chicken finishes cooking before the rice, remove it first so that it does not overcook, then re-cover the slow cooker and continue cooking until the rice is tender. Remove the bay leaf and thyme stems and discard.
Place the chicken on a plate or cutting board and let it cool slightly. With two forks or your fingers, shred the chicken, then return it to the slow cooker. Stir in the lemon juice. If you'd like the soup thinner, add additional stock until you reach your desired consistency. Taste and adjust the seasoning as desired. Serve warm, sprinkled with additional fresh thyme.

Slow Cooker Homemade Chicken And Rice Soup Recipes

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

HEALTHY SLOW COOKER CHICKEN AND RICE SOUP

Lemon and dill brighten the deep flavors of this low-and-slow soup for the soul.

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