Chicken and Rice Soup

Chicken and Rice Soup
Makes 8
Prep 15 m
Slow Cook 360 m
Slow Cook on HIGH or 8 hours on LOW



  1. 1 of 2 Sprinkle rice into bottom of slow cooker. Add onion, carrots, celery and mushrooms. Remove skin from chicken pieces and trim rib bones from the breastbone. Place chicken pieces over vegetables; add broth and 4 cups water. Add poultry seasoning, 1/4 teaspoon of the salt and the pepper.
  2. 2 of 2 Cover and slow cook for 6 hours on HIGH or 8 hours on LOW. Carefully remove chicken to a cutting board; discard bones. Shred or chop chicken; return to slow cooker and add remaining 3/4 teaspoon salt. Serve warm.
Nutrition Information for Chicken and Rice Soup
Servings Per Recipe: 8
Per Serving: 4 g Fat, total, 68 mg chol., 1 g sat. fat, 3 g fiber, 384 mg sodium, 230 kcal cal., 25 g pro., 25 g carb.