Slow Cooker Chicken Soup with Wild and Brown Rice
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 249.9
- Total Fat: 3.4 g
- Cholesterol: 46.8 mg
- Sodium: 413.2 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 5.6 g
- Protein: 23.6 g
View full nutritional breakdown of Slow Cooker Chicken Soup with Wild and Brown Rice calories by ingredient
Introduction
I started with a basic chicken and rice soup and tweaked it over the years until I ended up here. I started with a basic chicken and rice soup and tweaked it over the years until I ended up here.Number of Servings: 6
Ingredients
-
4 cups Organic Chicken Stock
1 lb Chicken Breast sliced into cutlets or pounded thin
4 stalks Celery chopped
5 small Carrots shredded
1 cup, chopped Yellow Onion
3 tbsp dried Shallots
2 cloves Garlic
2 tbsp Dill, dried
.5 tsp Oregano
.5 tsp Thyme
.5 tsp Sage
.5 tsp Rosemary
2 tbsp Parsley, dried or 4 tbsp fresh
2 cups Water
1 dash Salt
1 tsp Black Pepper
2 small Bay Leaves
1 cup uncooked wild rice/brown rice blend (I use Lundberg Wild Blend or Lundberg Basmati and Wild)
1 cup Spinach, frozen
Tips
If the rice you use is not done at 4 1/2 hours, remove the chicken, shred it and set aside. Continue to cook until rice is done and then stir chicken back into the soup. Warm for a few more minutes then serve.
Directions
Add all ingredients to a 6-quart slow cooker. Cook on low for 4 1/2 to 5 hours . Shred chicken then stir back into soup and serve.
of 2 cups each
of 2 cups each