Wednesday, March 9, 2016

Chicken and Vegetable Soup with Rice

Recently, I had some stomach virus, which caused me to not feel so hot for 3 days.  Anytime I tried to eat something, it didn't settle well.  When I was younger, my parents would serve me either a can of Campbell's Chicken Noodle Soup, or Mrs. Grass' Chicken Broth with Noodles.  I don't eat that kind of stuff's not good for me and it's definitely not gluten-free.  So, when I want some chicken soup, I make some!

I have to say, this soup turned out PERFECTLY! When my son walked in from daycare, he said "Wow, mom!  What smells so good?!"  When I told him it was Chicken and Vegetable Soup with Rice he said he couldn't wait to try it!  This came as a huge shock to me.  
First of all, he has never liked soup.
I don't know if it's a consistency thing or what, but he just never gives it much of a chance!  This time, he did.  He proclaimed he would not eat the carrots (he's going through a "thing") but he CLEANED his bowl!!!!  Score 1 point for team mom!  

Me?  I managed to eat a bowl.  It felt great going down.  My stomach wasn't ready. LOL  However, my husband finished every last drop of that soup!  It was a definite win and a recipe we'll make over and over again.  I almost can't wait for one of my neighbors to get sick so I can bring some over!!!  (Is that bad?!!!)

Servings: 4-6 (Use a 3-4 Quart Slow Cooker for this Recipe)

1.5-2 lbs. boneless skinless chicken breasts
1.5 cups chopped carrots
1.5 cups chopped red onion
1 cup green beans (to add later)
2 Tbsp. garlic powder
1 Tbsp. onion powder
2 tsp. salt
1/4 tsp. celery seed
1/4 tsp. paprika
1/8 tsp. pepper
1 bay leaf
8 cups no-salt chicken stock (you can omit the salt if you're using regular stock)
Cooked rice.

Place your chicken breasts in the bottom of the crock.

Add in your chopped carrots,


garlic powder, onion powder, salt, celery seed, paprika, pepper and bay leaf.

Pour in the chicken stock.

Cover and cook on LOW for 6-7 hours, or on HIGH for 3-3.5 hours.

 Take the chicken out and cut it into very small cubes.

 Stir the chicken back into the soup and add in your green beans.

Cook for an additional 30 minutes or so, or until the green beans are tender.
During this 30 minutes, prepare your rice.

When your rice and soup are both ready, it's time to serve.  Place 1/4-1/2 cup of rice in each bowl and spoon the chicken and vegetable soup over the top.

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