Monday, January 23, 2012

Chicken and Rice Soup

The other day I made this soup. Kind of.

Here's what I actually did. I recommend you do this, too.

9 C. homemade chicken broth
2t salt
2 frozen chicken breasts
2-2.5 C. fresh veggies, prepared
1 t. Herbs de Provence
3 C. cooked rice (I used leftover jasmine rice)

Wash vegetables. Dice, blend, or put them thru the food processor to desired size. (I used 3/4ths of a frozen onion, some celery sticks that were probably not going to be eaten, a handful of baby carrots, and a crown of broccoli*, and put them all thru the food processor.)

Dump all ingredients except rice into 6 qt crock pot. Cook on low all day (6+ hours).

20-60 minutes before serving, remove chicken and shred with 2 forks. Return chicken to pot and add rice.

Eat.

Mmm.



*Note: I would probably not use broccoli again. I think it added a bit of a strange flavor, and it looked funny floating in the soup. I would increase the onion, and try cauliflower along with carrots and celery. But any number of veggie options would work. Use what you have!

1 comment:

Eryka said...

Nice. This sounds yummy, and I find I can never really have enough crockpot recipes.

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