Crock Pot Chicken Soup with Brown Rice

More sharing options

Share on Twitter

4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 146.1

Total Fat: 3.4 g
Cholesterol: 66.1 mg
Sodium: 651.9 mg
Total Carbs: 12.1 g
Dietary Fiber: 1.9 g
Protein: 17.0 g

View full nutritional breakdown of Crock Pot Chicken Soup with Brown Rice calories by ingredient

Introduction

This yummy, easy comfort food is great on a cold day. My husband loves it when he's feeling under the weather. This yummy, easy comfort food is great on a cold day. My husband loves it when he's feeling under the weather.

Minutes to Prepare: 20

Minutes to Cook: 240

Number of Servings: 12

Ingredients

2 lbs boneless, skinless chicken thighs, trimmed of excess fat

1 bunch carrots, peeled and chopped (about 1 1/2 cups)

1 celery heart, diced (about 1 1/2 cups)

1/2 large onion (about 2 cups)

1/2 Tbsp Italian Seasoning

1/2 Tbsp Herbs de Provence

1/2 Tbsp dried Parsley

1/2 Tbsp dried Thyme

Salt and Pepper to taste

1 cup uncooked long grain brown rice

8 cups low-sodium, fat-free chicken broth

Tips

This is great re-warmed, too. If you have a large Crock Pot (over 6 quarts), make a big batch and refrigerate or freeze what's left over.

Directions

Place chopped vegetables, uncooked rice, herbs, and chicken broth in Crock Pot, stir. Chop cooked chicken unto bite-sized pieces, add to Crock Pot. Replace lid on Crock Pot, and let cook on high for 4 hours or on low for 8 hours. Refrigerate leftovers.

Serving Size: Makes 12 1-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user LHS212.