Old Fashioned Chicken and Rice Soup Recipe


Old Fashioned Chicken & Rice Soup Makes 5 servings. Great for a 5 day lunch meal prep.


Ingredients

  • 1 tablespoon of avocado oil

  • 1 small package of baby carrots, chopped. Approx 2 cups.

  • 3 medium celery stalks 1/4-inch diced, about 2/3 cup

  • 1 medium yellow onion chopped

  • 2 cloves garlic finely chopped

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 1 cup brown rice

  • 4 boneless, skinless chicken breasts

  • 6 cups chicken broth

  • Basil, to taste

  • 6 sprigs fresh thyme

  • 2 tablespoons fresh lemon juice or more to taste

Directions

  • Lightly coat slow cooker with non-stick spray.

  • Stir together oil,carrots, celery, and onion, in a large skillet. Cook until the vegetables are beginning to soften, about 8 to 10 minutes. Stir in the garlic, salt, and pepper and cook 30 additional seconds.

  • Remove from the heat and transfer to the bottom of the slow cooker.

  • Add brown rice to the slow cooker. Arrange the chicken breasts on top, then pour in 6 cups of the chicken stock. Add the thyme and sprinkle on the basil.

  • Cover and cook on low for 5 to 6 hours or high for 2 1/2 to 3 1/2 hours, until the rice is tender and the chicken is cooked through

  • Remove the bay leaf and thyme stems and discard.

  • Place the chicken on a plate or cutting board and let it cool slightly. Cut the chicken into strips, then return to the slow cooker.

  • Mix together one last time, adding additional seasonings to taste. *optional* add in a squeeze of fresh lemon juice.

Macros

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