Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup long-grain white rice
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 1 tablespoon lemon juice
Instructions
- In a crock pot, combine the chicken, rice, chicken broth, carrots, celery, onion, garlic, thyme, salt, and black pepper.
- Stir well and cover the crock pot.
- Cook on low for 6-8 hours or until the rice is tender.
- In the last 30 minutes, add the frozen peas and lemon juice.
- Serve warm and enjoy!
Notes
- For a creamier soup, you can add a splash of heavy cream before serving.
- Experiment with different vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg