I found myself today with a need to come up with a quick and simple meal with ingredients that I had on hand. Last night I fixed a rotisserie chicken and had quite a bit of meat leftover. I wanted to go ahead and use it up. I also had some soaked and cooked brown rice that I had frozen, and just decided to whip this chicken rice soup up. Since the chicken and rice were already pre-cooked, this chicken rice soup only took 3 hours for the veggies to soften.
You can use uncooked chicken and uncooked, soaked brown rice (cook on low for 7-8 hours). Â Winner! I served this with some banana bread, topped with lots of butter. Can we say happy tummy?
If you don’t have a slow cooker, this recipe works well with an inexpensive manual slow-cooker or a programmable crockpot. I own both types, and they are wonderful!
If you are going to make this dish, there is one brand of rice that I recommend over any other.  I highly recommend the Lundberg brand of rice. There is a big concern with heavy metal content in rice that is coming from overseas. This brand is from California and has been tested for heavy metals. It is pretty much the ONLY brand that is virtually free from heavy metals.
Slow Cooker Chicken Rice Soup
Ingredients
- 2 lbs boneless skinless chicken breast cut into 1 inch cubes-cooked
- 1 cup soaked and cooked brown rice
- 3 carrots peeled and sliced
- 2 celery stalks chopped
- 1/2 lg onion chopped
- 2 cloves garlic finely chopped
- 4 cups chicken broth homemade preferred
- 1/2 tsp unrefined sea salt
- 1/8 tsp black pepper
Instructions
- Place all ingredients into a 4-5 quart slow cooker.
- Cook on high for 3 hours
