Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup of long-grain white rice
- 4 cups of chicken broth
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 1 cup of frozen peas (optional)
- Fresh parsley for garnish
Instructions
- Chop the onion, carrots, and celery, and mince the garlic.
- Layer the chicken breasts in the crockpot, followed by rice, vegetables, and garlic; season with thyme, salt, and pepper.
- Pour chicken broth over the ingredients.
- Cover and cook on low for 6-8 hours or high for 4-6 hours.
- Remove and shred the chicken, then return it to the pot.
- Stir in the cooked rice and optional peas, warming for another 10 minutes.
- Garnish with fresh parsley and serve.
Notes
- Feel free to customize with additional vegetables.
- For a creamier soup, consider adding a splash of cream before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Crockpot
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg