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Slow cooker chicken and rice soup in a slow cooker. Salt and pepper cellars and soup ladle in the background.
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Slow Cooker Chicken And Rice Soup

Slow cooker chicken and rice soup. This delicious and filling soup is so easy to make. Just put everything into your slow cooker and let the magic happen!
Course Lunch
Cuisine International
Prep Time 20 minutes
Cook Time 3 hours
Servings 6
Calories 187kcal
Author Neil

Ingredients

  • 300 g chicken breasts boneless, skinless and with any fat removed.
  • 100 g long grain brown rice
  • 1 small onion diced.
  • 2 medium carrots peeled and diced.
  • 1 celery stalk diced.
  • 850 ml chicken stock
  • 1 teaspoon dried mixed herbs
  • 1 tablespoon freshly chopped parsley optional garnish
  • Freshly grated salt and pepper seasoning

Instructions

  • Place all the ingredients except the optional garnish and seasoning into your slow cooker.
  • Cover and cook on low for 3 hours. Top up with boiled water if required. The chicken should no longer be pink, and the rice should be tender.
  • After about 3 hours remove the chicken breasts from the slow cooker and shred using 2 forks. Return the shredded chicken to the slow cooker, add the chopped parsley, mix well, and cook for a further 5 - 10 minutes.
  • Season to taste and serve.

Nutrition

Calories: 187kcal | Carbohydrates: 22g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 278mg | Potassium: 472mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3481IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg