Prep 15 mins
Cook 6 hrs
A kind of classic kind of not chicken and rice soup. It may take all day in a slow cooker to make, but believe me, when it's time to eat, you will want it SOO bad you won't be able to stand yourself. ENJOY!
- 2 lbs skinless chicken breasts, cut into 1 inch chunks
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon garlic, chopped
- 4 (16 ounce) cans chicken broth
- 2 cups water
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried parsley
- 1⁄2 teaspoon salt
- 1 teaspoon black pepper
- 1 pinch saffron (OPTIONAL)
- 3 cups wild rice or 3 cups white rice or 3 cups brown rice, uncooked and not instant,and you may mix them
- 1 can evaporated milk, not sweetened condenesd (OPTIONAL)
- In a medium skillet brown the chicken in the oil and butter.
- Add the garlic and cook for 1 minute more, stirring so the garlic will not burn.
- In your slow cooker add the chicken broth, water, garlic powder, onion powder, dried parsley, salt, black pepper, and saffron.
- Turn your slow cooker to low heat and add the chicken.
- Let this mixture just simmer for 4-5 hours.
- After 4-5 hours turn slow cooker to high and let the liquid come to a boil.
- This may take 30-45 minutes.
- Add the rice (s).
- Turn your slow cooker back down to low and allow the rice to cook until it is not crunchy anymore, about 30-45 minutes.
- Add evaporated milk and let simmer for 10 more minutes.
Would have been better had I used only 1/2 cup of rice. I used 1 cup because I thought 3 cups would be too much. It was more like rice stew. Good flavor--I added more pepper and less salt and omitted the milk. Think I'll stick to classic chicken and rice.
This was FABULOUS!!! My son at school read the story Chicken Soup With Rice and came home begging me to make it. He had strict requirements, being that it couldnt "have anything but chicken and rice in it". So I searched on good old Zaar, and here this was. I did make a few changes, however. I didnt brown the chicken because it was frozen, so I just threw them and the chicken broth and seasonings in the crockpot and let them boil. I then took the chicken breasts out and shredded them, and then put them back in. I then turned up the heat for it to boil, and then followed the rest of the recipe. At the end it didnt look liquidy at all, so I added another 3 cups of broth into it, and that helped it look more like soup. Very filling, probably because of all the rice. It made ALOT of soup, and I am going to freeze this to have on rainy days later this spring when it is cold and drizzly and I need something warm and soothing. Fantastic soup, and will be used again! I am posting a picture for you as well. Thanks!!!