Chicken and Rice Soup
- cal. (kcal) 372
- Makes: 6 servings
- Prep: 25 mins
- Slow Cook: on LOW for 6 hours
- Coat slow cooker with nonstick cooking spray. Add 1 cup each sliced carrots, celery and onion, 2 sprigs fresh thyme, 4 whole cloves and 1 tsp black peppercorns. Arrange 1 whole chicken (4 lbs), quartered, on top, including back and wings. Pour in 4 cups unsalted chicken stock (such as Kitchen Basics) and 1 cup water. Cover and cook on LOW for 6 hours. Remove chicken and shred, discarding bones and skin. Return meat to slow cooker and stir in 2 cups cooked brown rice, 1/2 cup chopped fresh dill and 1 1/2 tsp salt. Serve with freshly cracked black pepper.
Nutrition Information for Chicken and Rice SoupServings Per Recipe: 6
PER SERVING: 372 cal., 7 g total fat 820 mg sodium, 17 g carb. (2 g fiber), 55 g pro.