Slow Cooker Chicken and Rice Soup

Slow cooker chicken and rice soup has been a favorite in our house for several years.  The boys love it and it is so easy to prepare.  When we are feeling under the weather, I can easily prepare this hearty, healthy soup with little effort.  I love to use my own homemade broth which I freeze for use in recipes.  

If you haven't guessed already, we (mostly me) are feeling under the weather, so I made this super easy soup for dinner tonight and it was both nourishing and comforting.  There is something wonderfully healing about chicken soup when you have a cold.  Maybe it's the bone broth (from homemade broth) or the nutrient dense combination of ingredients.  Whatever it is, there is no substitute for homemade chicken soup to comfort and soothe.  

1 quart (4 cups) vegetable broth
1 lb. boneless chicken breasts or thighs
8 cups chicken broth
2 tsp. creole seasoning
3 cloves garlic, minced
1 onion, diced
2 to 3 stalks celery, sliced
3 carrots, sliced
1 tsp. or less salt*
1 cup uncooked rice
Freshly ground pepper (if you like) to taste


Combine all ingredients in the crock pot except for the rice*.  Cook on low for 8 to 10 hours.  About an hour before you will serve the soup, remove the chicken and shred it.  Add 1 cup uncooked rice to the soup.  Add the shredded chicken back to the soup.  Continue to cook on low for about an hour or until the rice is tender.

*If you are using homemade broth or low sodium broth you will probably want to add salt.  If you are using store bought broth that is high in sodium, you may not want to add any salt.  I would wait and taste it after it has cooked and add it if needed.  

Make sure not to add the rice until the last hour to prevent mushy rice.  


Recipe:  Home Ec @ Home original

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