- 8
- 15 mins
- 255 mins
Ingredients
- 3 3 3 chicken breasts, trimmed of fat and cut in half
- 1 1 1 cup parboiled rice (also called converted rice)
- 1 1 1 small onion, chopped
- 3 3 3 carrots, chopped
- 3 3 3 celery stalks, chopped
- 3 3 3 garlic cloves, minced
- 3 3 3 teaspoons salt
- to to taste
- 2 2 2 teaspoons parsley
- 1 1 1 teaspoon thyme
- 1/2 1/2 1/2 teaspoon rosemary
- 1/2 1/2 1/2 teaspoon sage
- 1 1 1 bay leaf
- 2 2 2 tablespoons butter, optional
- 9 9 9 cups chicken broth
Preparation
Step 1
Place all ingredients in order in a slow cooker, except rice.
Cook on low for 4 hours.
A few minutes before serving, remove the chicken from slow cooker and shred or cut into cubes.
Return chicken to the slow cooker, and let it cook for 5-10 more minutes.
Alternate method
Parboiled rice works great in this soup. It holds it's shape and texture. If you prefer brown rice or wild rice, prepare 1 cup uncooked rice according to the package directions and stir it into the soup just before serving.
NOTES
Use fresh seasonings, as mentioned above. Feel free to add more or less depending on your taste. I tend to use a little more because I love the taste of the seasonings in the soup – especially the sage and rosemary!
If you want the rice to cook at the same rate as the chicken, be sure to use parboiled rice (also called converted rice). It cooks beautifully in the slow cooker. If you prefer brown or wild rice, prepare 1 cup uncooked rice according to the package directions and stir into the soup just before serving.
This soup thickens when it cools. I love leftovers of this soup because the flavors really come out after it sits for a day or two, but it will be a thicker soup than when you eat it straight from the Slow Cooker. If you prefer a thinner soup, just add some water to it when re-heating to give it the consistency you desire.