Name: Slow Cooker Shredded Chicken & Rice Soup
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6
Cuisine: American
Ingredients: 1.5 pounds boneless, skinless chicken breasts (about 3 breasts); 1 small yellow onion, small dice; 1 cup diced carrots (about 2-3 large carrots); 1 cup diced celery (about 3-4 stalks); 4 garlic cloves, minced; 3 teaspoons kosher salt; ½ teaspoon pepper; 1 teaspoon dried thyme; 8 cups low sodium chicken broth; 1 cup uncooked white rice; 2 tablespoons pesto; 1 lemon; ⅓ cup chopped parsley

Description

This simple, comforting, and classic Slow Cooker Shredded Chicken & Rice Soup comes together in minutes and is perfect for a busy weeknight meal.

Ingredients

Scale

1.5 pounds boneless, skinless chicken breasts (about 3 breasts)
1 small yellow onion, small dice
1 cup diced carrots (about 2–3 large carrots)
1 cup diced celery (about 3–4 stalks)
4 garlic cloves, minced
3 teaspoons kosher salt
½ teaspoon pepper
1 teaspoon dried thyme
8 cups low sodium chicken broth
1 cup uncooked white rice
2 tablespoons pesto
1 lemon
⅓ cup chopped parsley

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Instructions

Add the chicken, onion, carrots, celery, garlic, salt, pepper, thyme and chicken broth to the slow cooker. Cook on HIGH for 3 hours.
After 3 hours stir in the rice and continue to cook for one more hour.
After a total of 4 hours remove the chicken, shred it and return back to the slow cooker with the pesto, juice of a lemon and fresh parsley. Stir until well combined and serve hot with crusty bread.