Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover or rotisserie chicken to save time.
- 1 cup rice (white or brown) Both types work well in this recipe.
- 4 cups chicken broth Use gluten-free broth for a gluten-free option.
- 2 medium carrots, diced Add other vegetables like peas or corn for extra flavor.
- 2 stalks celery, diced
- 1 medium onion, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon dried thyme Feel free to adjust the herbs to your taste.
- to taste Salt and pepper
- optional Fresh herbs for garnish Use before serving.
Method
Preparation
- In a crockpot, combine the cooked chicken, rice, chicken broth, carrots, celery, onion, garlic, and thyme.
- Season with salt and pepper to taste.
Cooking
- Cook on low for 6-8 hours or on high for 3-4 hours, until the rice is tender.
- If desired, garnish with fresh herbs before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 2gSugar: 1g
Notes
To store leftovers, let the soup cool completely and transfer it to an airtight container. Keep in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on the stove or in the microwave until hot. Adjust broth based on your preferred soup consistency, and for a creamier version, stir in a splash of cream or milk just before serving.
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