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Chicken and Vegetable Soup with Rice

*Gluten-Free–Optional
Makes 4–6 servings
Prep. Time: 20 minutes Cooking Time: 6½–7½ hours Ideal slow-cooker size: 3-qt.
Needed at Time of Preparation:
1½–2 lbs. boneless, skinless chicken breasts
1½ cups chopped carrots
1½ cups chopped red onion
2 Tbsp. garlic powder
1 Tbsp. onion powder
2 tsp. salt (you can omit the salt if you’re using regular stock rather than no-salt)
¼ tsp. celery seed
¼ tsp. paprika
⅛ tsp. pepper
1 dried bay leaf
8 cups no-salt chicken stock *make sure yours is gluten-free to keep this recipe gluten-free
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    Information for Freezer Bag:
    CHICKEN AND VEGETABLE SOUP WITH RICE
    Makes 4–6 servings
    Cooking Time: 6½–7½ hours Ideal slow-cooker size: 3-qt.
    Needed at Time of Cooking/Serving:
    1 cup fresh green beans
    3 cups cooked rice

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of the freezer bag into the crock.
  3. Cover and cook at least for 6–7 hours.
  4. Remove chicken and chop into bite-sized cubes. Place chicken back into the crock and add in green beans. Cover and cook another 30 minutes.
  5. To serve, place approximately ½ cup of the cooked rice into each bowl and ladle soup over top of the rice.

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