Comforting Crockpot Chicken and Rice Soup with tender chicken, soft rice, and veggies simmered to perfection in a slow cooker.

Scale

1 ½ lbs chicken breasts

¾ cup uncooked rice

3 carrots, diced

2 celery stalks, chopped

1 onion, diced

3 garlic cloves, minced

6 cups chicken broth

1 tsp thyme

1 tsp parsley

½ tsp black pepper

1 tsp salt

2 tbsp butter

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1. Chop all vegetables.

2. Add chicken, rice, veggies, broth, butter, and seasonings to slow cooker.

3. Cook on LOW 6–8 hours or HIGH 3–4 hours.

4. Shred chicken and stir back in.

5. Serve warm and garnish with parsley.

Use chicken thighs for extra flavor.

Add lemon juice or cream at the end for variety.

Store leftovers up to 4 days or freeze for 3 months.