Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 1 cup long-grain white rice
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
- 1/2 cup cream (optional)
Instructions
- Prep the ingredients by washing and chopping the vegetables.
- In a skillet, sauté the onions and garlic over medium heat until translucent (3-5 minutes).
- Transfer all ingredients to the crockpot, placing chicken at the bottom.
- Pour in enough chicken broth to cover everything completely.
- Season with thyme, salt, and pepper; stir gently.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Shred the chicken and return it to the pot; stir to combine before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 360
- Sugar: 3g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg