Chicken n’ Rice Soup


Chicken n’ Rice Soup

4 Large Carrots
4 Celery Stalks
1 Sweet White Onion
½ Cup Button Mushrooms
2 Tsp Salt
1 Tsp Parsley
1 Tsp Oregano
2 Cups Bone Broth
6-8 Cups Water (approximately)
1 Cup White Rice (Dry)
2 lbs Chicken Breast (salt & pepper to taste)


Wash and chop veggies. Add veggies, water, and bone broth to your Crockpot (if you don’t have bone broth you can just use water or a store bought broth of your preference).

Butterfly and lightly salt and pepper chicken breast. Melt 1 tsp of butter (I use Kerigold Salted Butter) in medium skillet. Cook chicken in skillet on medium heat until cooked through (about 4-5 minutes each side). Remove from skillet and chop into bite size pieces. Put cooked chicken in to Crockpot and mix around with veggies and seasonings. Set Crockpot on low.

Start your white rice in a separate pot on the stove (typically 1 cup of dry rice to 2 cups of water). Follow rice instructions and once completed mix rice into Crockpot. Cook for an additional 2 hours or until the rice starts to thicken the brothJ Taste check to see if more seasonings are needed. Enjoy!