Recipe courtesy of Ree Drummond
Slow Cooker Chicken and Rice Soup
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- Level: Easy
- Total: 3 hr 50 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 369
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 28 g
- Cholesterol
- 86 mg
- Sodium
- 489 mg
This warming soup is ideal in the thick of winter when days are short and nights are long. Making the soup in the slow cooker means you can do all the prep in advance, so your evening meal is ready whenever you want it.
- Level: Easy
- Total: 3 hr 50 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 369
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 28 g
- Cholesterol
- 86 mg
- Sodium
- 489 mg
Ingredients
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Directions
Special equipment:
a 6-quart slow cooker- Add the chicken, chicken stock, wild rice, sherry, oregano, rosemary, thyme, garlic, carrots, celery, onion and bell pepper to a 6-quart slow cooker. Stir to combine, then cook on low for 6 hours or on high for 3 1/2 hours.
- Stir in the cream and pesto to finish.
