Slow Cooker Chicken And Rice Soup

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup uncooked long-grain rice
• 4 cups chicken broth
• 2 cups water
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp salt
• 0.5 tsp black pepper

Steps

1. 1 Place chicken thighs in the bottom of a slow cooker.
2. 2 Add rice, chicken broth, water, diced tomatoes, onion, garlic, carrots, celery, thyme, parsley, salt, and pepper.
3. 3 Stir to combine all ingredients.
4. 4 Cover and cook on low for 4 hours, or on high for 2 hours.
5. 5 After cooking, check the chicken is tender and shred with two forks directly in the slow cooker.
6. 6 Give the soup a good stir before serving.

Nutrition

Tips

• For a richer flavor, sauté the vegetables in a bit of olive oil before adding them to the slow cooker.
• Add more broth or water if you prefer a thinner soup consistency.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave until warmed through.

Serving Suggestions

• Pair with crusty bread for dipping.
• Top with fresh parsley or a dollop of sour cream for extra flavor.

FAQ