I originally shared this recipe in Advent 2014, but most of those posts have been lost, so I thought since it fit with the theme, I would post this one again. This is another perfect weekend recipe, because you can put it in the crock pot, enjoy your weekend plans and then enjoy this soup at the end of your busy day.
Slow Cooker Herbs de Provence
Chicken Rice Soup
2
cooked chicken breasts and any other leftover chicken meat you might have from
a roast chicken (abut 2 cups total), diced into ½-inch squares
8
cups low-sodium chicken stock
2 to 3 carrots, sliced in coins
1
cup water
1
tablespoon Herbs de Provence Seasoning
1
cup uncooked basmati rice
1 or 2
teaspoons kosher salt, or more as needed
Place
the chicken, chicken stock, water, carrots and Herbs de Provence into the slow cooker
and cook on low heat for 4 hours. Then, add the uncooked rice and a teaspoon of
kosher salt and cook on low heat for another two hours.
Be
sure to stir the soup occasionally to make sure all of the flavors are
incorporated. Once it has finished cooking switch the setting to “keep warm”
until you are ready to eat.
To find any recipe featured this month - use the search box and type: ChickJan
To find any theme recipe from this year type: recipe2018
For 2018 the monthly recipe themes will be:
January - Chicken Soup (ChickJan)
February - Beef Stew
March - Jambalaya
April - Ham & Shrimp Dishes
May - Bread recipes
June - Garden Delights
July - Grilling
August - Salsa, Corn & Jelly
September - Squash Dishes
October - Pumpkin Recipes
November - Chili
December - Herbal Cocktails
To find any recipe featured this month - use the search box and type: ChickJan
To find any theme recipe from this year type: recipe2018
For 2018 the monthly recipe themes will be:
January - Chicken Soup (ChickJan)
February - Beef Stew
March - Jambalaya
April - Ham & Shrimp Dishes
May - Bread recipes
June - Garden Delights
July - Grilling
August - Salsa, Corn & Jelly
September - Squash Dishes
October - Pumpkin Recipes
November - Chili
December - Herbal Cocktails
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