Slow Cooker Lemon Chicken and Rice Soup
This past Sunday our soup was a wonderful recipe for the type of weather we are having. Who doesn't love a Chicken and Rice Soup with a little lemon for additional flavor. And the best part was the fact that you throw everything into a crockpot and let it cook for 4 hours. This one came from a post from The Magic Slow Cooker.
The hardest part was cutting up the carrots, celery and onions, but once that was done, add the chicken breast, broth and seasonings and let the Crockpot do it's thing. Chicken Soup is great for the winter we are having and this would be great for when you might feel under the weather.
2 carrots, shredded
4 ribs celery, thinly sliced
1 small onion, diced
3 garlic cloves, minced
1.5 lbs. chicken breast
1 tsp. salt
1 tsp. black pepper
⅛ tsp. crushed red pepper, optional
2 Tbsp. salted butter
6 cups chicken broth
1 lemon, juiced (about 3 Tbsp.)
8 fresh thyme sprigs, Tied with Butcher's Twine or 1 tsp. dried thyme
WAIT TO ADD
1 cup Minute Brand rice, (will add the uncooked rice to the slow cooker)
3 Tbsp fresh parsley, Finely Chopped (or 1 Tablespoon dried parsley)
To the slow cooker pot add the shredded carrots, celery, onion and garlic. Lay the chicken breast over the vegetables and season with the salt, pepper and red chile flakes. Add the butter, pour in the chicken stock and place the thyme in the slow cooker, squeeze in the juice of the lemon.
Cook on HIGH for 4 Hours or on LOW for 8 hours. After 3hrs 30mins, remove the chicken from the slow cooker and shred, add back into the slow cooker (if cooking on low remove the chicken and shred after 7hrs 15mins).
Add the minute rice in with the shredded chicken and soup. Cook for another 30 minutes on HIGH or 45 minutes on LOW.
When done, sprinkle with parsley and serve
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