Wednesday, January 1, 2014

Crockpot Chicken Rice Soup

Nice to start a new year with a new soup recipe that I can foresee using often.  So much so that I’m prepared to buy a new crock-pot, so that I won’t avoid making this tasty, healthy, dish repeatedly during the year! It is adapted from a Crockpot Chicken Noodle Soup recipe I found online.  ( Wanting to stay away from noodles, having a bagfull of prepared peppers/fennel in the freezer that never quite made it to soup-form, and being an enemy of the onion, here is my adaptation:

Crockpot Chicken Rice Soup
2 cups carrots, chopped
3 stalks celery, chopped
1 cup chopped peppers & fennel
2 slices ginger (approx. 1/4 inch thick each), peeled
Pinch poultry seasoning
1/4 tsp red chilli flakes
1 tsp salt
6 boneless, skinless chicken thighs
3 Knorr chicken cubes
5+ cups water
Coarse salt and ground pepper to taste
Small handful wild rice
Large handful brown rice

Add chopped vegetables, ginger and poultry seasoning.
Arrange chicken on top of vegetables.

Prepare chicken cubes with water.  Add to veggies.  Add rice(s).
 Cook on high for 8 hours.

Remove chicken, shred with two forks and put back into pot.  If possible, remove ginger before serving.

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