Chicken Rice Soup – Stove Top or Slow Cooker #soup #dinner

Chicken Rice Soup – Stove Top or Slow Cooker #soup #dinner

Soup is basically my preferred method to get stacked up an a wide range of sound stuff, and this one is no special case.

I've utilized onions, garlic, carrots and celery yet you could include a wide range of vegetables here. Mushrooms would be incredible (in case you're into that kind of thing), peppers, spinach, kale, or even solidified peas blended in toward the end. I regularly do this to chill off the soup for my children and it has exactly the intended effect (also, additional veggies!).

I realize that a great deal of Chicken Rice Soup recipes utilize wild rice, however with the long cook time I simply didn't think I needed to go that course. You can, on the off chance that you like, yet remember that it requires a significantly longer cook time that dark colored rice.

We utilize dark colored rice since it packs more fiber and protein, yet at the same time cooks in a sensible measure of time. What's more, we generally have a mammoth pack around! This soup is extraordinary refrigerated and warmed, so don't hesitate to make an enormous group on the end of the week for fast, simple suppers during the week.

Also try our recipe Chicken Gnocchi Soup

Chicken Rice Soup – Stove Top or Slow Cooker #soup #dinner

This Chicken Rice Soup is a generous, sound soup recipe that is ideal for fall! Stacked with vegetables, lean chicken and darker rice it very well may be made stove top or moderate cooker.


  • 1 tablespoon oil
  • 1 onion minced
  • 3 large carrots peeled and diced
  • 1 rib celery diced
  • 1 teaspoon minced garlic
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 5 cups low sodium chicken broth
  • 2 chicken breasts raw
  • 1 cup long grain brown rice
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup evaporated milk


  1. In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
  2. Add garlic, parsley and thyme and cook 1 minute.
  3. Add broth, chicken, rice, salt and pepper. Stir and bring to a boil over medium-high heat.
  4. Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
  5. Remove chicken from pot and shred. Add back to the pot with evaporated milk. Serve.

Read more our recipe : TACO CASSEROLE – LOW CARB / KETO

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