Healthy Slow Cooker Chicken and Rice Soup
Votes: 2
Time: 8 hours 20 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
While you're at work or doing chores, let your slow cooker make this delicious and healthy chicken soup that everyone will love. It's healthy thanks to the abundance of vegetables and fiber-rich brown rice, while lemon juice and dill infuse the rich flavor with bright, refreshing notes. This soup uses whole chicken thighs, bone-in and skin-on. Add them to the slow cooker along with the vegetables and let them simmer, then add the cooked brown rice a few minutes before the end of cooking. It's a great way to use up leftover rice from last night's dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg chicken thighs with skin and bones (about 6 pcs.)
- 2 tbsp. boiled brown rice
- 5 celery stalks, cut into 0.5cm thick pieces.
- 3 large carrots, cut into 0.5cm thick pieces.
- 2 large sprigs dill + 1/4 cup chopped dill for serving
- 2 large sprigs of thyme
- 1 bay leaf
- 1/4 small onion, peeled
- 8 cups lightly salted chicken broth
- 1 - 2 tablespoons freshly squeezed lemon juice
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Recipes with similar ingredients: chicken thighs, brown rice, carrot, celery, lemon juice, bay leaf, thyme, dill
Cooking the dish according to the recipe:
- Combine carrots and celery in a slow cooker. Add dill, thyme, bay leaf, onion, and 0.5 teaspoon salt.
- Rub the chicken thighs all over, including under the skin, with 1 teaspoon of salt and place them on top of the vegetables. Add the chicken broth. Cover and simmer over low heat for 8 hours. Fifteen minutes before the end of cooking, remove the chicken and stir in the rice. While the rice is heating, remove the skin and bones from the chicken and shred the meat (it will fall apart).
- After 15 minutes, turn off the slow cooker and remove the dill and thyme stems, as well as the bay leaf. Add the shredded chicken and 1 tablespoon of lemon juice. Taste and add more lemon juice and salt if needed. Season with black pepper and finely chopped dill to taste. Serve the soup hot, garnished with more dill.
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