Slow Cooker Chicken and Rice Soup



INGREDIENTS
· 6 cups chicken stock

· 1 cup uncooked rice (white, brown, or wild)

· 5 cloves garlic, minced

· 1 large onion, diced

· 3 carrots, peeled and diced into 1/4-inch thick rounds

· 2 parsnips, peeled and diced into 1/4-inch thick rounds

· 3 stalks celery, diced

· 1/2 teaspoon dried thyme

· 1/2 teaspoon dried rosemary

· 2 bay leaves

· 1 1/2 pounds boneless skinless chicken breasts

· 1/4 cup corn starch

· 1 pound whole bella mushrooms, thinly sliced

· 2 tablespoons chopped fresh parsley


Instructions
· To the bowl of a 6-quart slow cooker, stir together the chicken stock, rice, garlic, onion, carrots, parsnips, celery, thyme, rosemary and bay leaves. 

· Nestle in the chicken breasts. Cover and cook on low for 6 hours. 

· Remove chicken from the slow cooker and shred, using two forks. Remove 1/2 cup of the soup broth into a small bowl and whisk in the corn starch until smooth. 

· Stir the corn starch mixture back into the slow cooker, along with the shredded chicken and mushrooms. Cook on low for an additional 30 minutes. 

· Remove the bay leaves and serve immediately, garnished with parsley, if desired.


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