Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
Instructions
- Place chicken breasts at the bottom of the slow cooker.
- Add in the rice, chicken broth, carrots, celery, onion, garlic, thyme, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- In the last 30 minutes of cooking, stir in the frozen peas.
- Shred the chicken, return it to the soup, and mix well before serving.
Notes
- For a creamier soup, add a splash of cream or milk before serving.
- Feel free to add your favorite herbs or vegetables for added flavor.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg