Slow Cooker Chicken and Rice Soup

🧂 Ingredients

• 1 ½ lb boneless skinless chicken breast
• 1 small onion, finely chopped
• 3 carrots, finely chopped
• 3 ribs celery, finely chopped
• 3 garlic cloves, minced
• 3 sprigs fresh thyme

  (or 1 teaspoon dried thyme)
• 2 dried bay leaves
• ¼ cup dry white wine

  (optional)
• 6 cups chicken broth
• ¾ tsp salt
• ¼ tsp freshly ground black pepper
• 1 cup instant white rice
• 2 tbsp finely chopped fresh parsley

Instructions

• 1 In the base of your slow cooker, combine the onion, carrots, celery, garlic,
  thyme, parsley, bay leaves, white wine, broth, salt, and pepper; stir. Add the
  chicken breasts (make sure they’re covered with the liquid).
• 2 Cover and cook until chicken is tender, about 4 hours on low or 2-3 hours on
  high. Transfer the chicken to a cutting board and use 2 forks to shred chicken
  into bite-size pieces. Discard the thyme sprigs and and bay leaves.
• 3 Stir the instant rice into the soup in the slow cooker. Cover and cook until
  tender, 10-15 minutes. Return the shredded chicken to the soup. Add the parsley.
  Taste and season with more salt and pepper if desired. Serve.

Nutrition Info