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Slowcooker Chicken and Rice Soup
Ingredients
1 1/2
lbs
boneless skinless chicken thighs
1 1/2
cups
uncooked brown rice
1
large yellow onion
diced
8
oz
pkg mushrooms
chopped
2
stalks of celery
chopped
2
cups
carrots
chopped
4
cloves
garlic
minced
2
bay leaves
2
teaspoons
dried parsley
1/2
teaspoon
dried thyme
1/2
teaspoon
ground sage
1/2
teaspoon
white pepper
1/2
teaspoon
salt
7
cups
chicken broth
plus more if needed to thin soup
Instructions
Add all ingredients except for the broth to a large slow cooker.
Pour broth over the top.
Stir to combine.
Cover and cook on low for 6-8 hours.
Remove bay leaves and discard.
Remove chicken thighs, shred or dice, and mix back into the soup in the slow cooker.
If the soup is too thick add more broth as needed.
Scoop into bowls and serve warm.
Notes
Adapted from http://www.rachelcooks.com