Ingredients
– 3 boneless, skinless chicken breasts (trimmed of fat and halved)
– 1 cup parboiled rice
– 1 small onion (chopped)
– 3 carrots (chopped)
– 3 celery stalks (chopped)
– 3 garlic cloves (minced)
– 3 teaspoons salt
– Pepper to taste
– 2 teaspoons parsley
– 1 teaspoon thyme
– 1/2 teaspoon rosemary
– 1/2 teaspoon sage
– 1 bay leaf
– 2 tablespoons butter (optional)
– 9 cups chicken broth
Instructions
1-Prep your ingredients: Chop the small onion, 3 carrots, and 3 celery stalks. Mince 3 garlic cloves. Trim fat from 3 boneless, skinless chicken breasts and halve them. This quick mise en place takes about 15 minutes.
2-Layer in the slow cooker: Add ingredients in this order: chicken breasts, 1 cup parboiled rice, chopped onion, carrots, celery, minced garlic, 3 teaspoons salt, pepper to taste, 2 teaspoons parsley, 1 teaspoon thyme, 1/2 teaspoon rosemary, 1/2 teaspoon sage, 1 bay leaf, and 2 tablespoons butter if using.
3-Add broth: Pour in 9 cups chicken broth to cover everything.
4-Cook: Cover and set on low for 4 hours. Keep the lid closed to trap flavors and moisture.
5-Shred chicken: A few minutes before serving, remove chicken, shred or cube it, then return to the cooker.
6-Finish up: Stir and cook an additional 5 to 10 minutes. Remove the bay leaf.
7-Serve: Ladle into bowls hot. Garnish with extra parsley if you like.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
๐ฟ Use either fresh or dried herbs for best flavor.
๐ฒ Keep slow cooker lid closed during cooking to maintain temperature and moisture.
๐ฅฆ Add extra vegetables like broccoli or kale for more nutrition and texture.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: 239
- Sodium: 1993 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Carbohydrates: 24 g
- Protein: 21 g
- Cholesterol: 62 mg
