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Chicken and Rice Soup

Chicken and Rice Soup

Nutrition Facts
  • cal. (kcal) 372
  • Makes: 6 servings
  • Prep: 25 mins
  • Slow Cook: on LOW for 6 hours
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Ingredients

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Directions

  1. 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 Soup

Servings Per Recipe: 6
PER SERVING: 372 cal., 7 g total fat 820 mg sodium, 17 g carb. (2 g fiber), 55 g pro.