Slow Cooker Chicken and Rice Soup
Rice is the perfect addition to this slow-cooker chicken soup. The wholesome, whole grain adds heft, without altering the nostalgic flavor the classic.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 542
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 542
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 chicken broth
2 cups cooked rice
1 to 2 tablespoons freshly squeezed lemon juice
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
