Saturday, January 13, 2018

Slow Cooker Herbs de Provence Chicken Rice Soup - Weekend Recipe

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 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

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