Saturday, January 16, 2010

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Easy Recipe: Chicken and Rice Slow Cooker Soup



Did you know that January is National Soup Month? Well it is! In honor of it, Swanson Broth has invited me to try one of their 141 soup recipes or to share one of my own.

We love using our slow cooker to make soups throughout the colder months. I have to say I was tempted to try something new, such as this Savory Vegetable Beef Soup recipe. It looks so tasty and full of goodness, but I was worried that our children, who have been exceptionally picky eaters lately, would refuse to try something new.


I decided to go the safe route and share a recipe we've been serving our children for years. So since my picky eaters like it, maybe yours will also.

Recipe: Chicken and Rice Slow Cooker Soup

INGREDIENTS:
2 chicken breasts
1 small celery heart
(1) large or (2) medium onions
1 bay leaf
2 tsp basil
2 tsp parsley
1/4 tsp black pepper
2 bags of boil-in-the-bag rice

Step 1. Put the 2 chicken breast and all the chicken broth into a slow cooker. Cover and set the slower cooker on high. Allow to cook for at least two hours before adding the vegetables.

Step 2. Peel and chop the onion(s) into into large bite size chunks. Add them into the broth.

Step 3. Clean and chop celery hearts into 1/2" wide pieces. Add them into the broth.

Step 4. Add the bay leaf, basil, parsley, and black pepper to the broth. Stir gently and cover. Set the slow cooker to low. Allow to cook for 3 to 4 hours or until the chicken breaks up easily and the veggies are tender.

Step 5. 20 minutes before you wish to serve the soup, empty the contents of the boil-in-the-bag rice into the soup. Stir gently. Keep slow cooker covered and set on low until you are ready to serve the soup. (Serves about 6 adults)

This soup is so easy to make that it really comes out perfect every time. If your children will eat them, you can also add sliced carrots when you add the celery. We usually serve our soup with some freshly baked crescent rolls, dinner rolls, or french bread.


The wonderful thing about making soup is that you can tweak the recipe to suit your own taste. You can replace the 100% Natural Chicken Broth I used in this recipe with Swanson Natural Goodness Chicken Broth, which is fat free and contains 33% less sodium. Another option is the Swanson Certified Organic Chicken Broth, which is made with organic vegetables and free range chickens and is also fat free with 1/3 less sodium. Which Swanson broth is right for you and your family?


Thank you to Hunter Public Relations for sending me samples on behalf of Swanson Broth to use for this recipe I had based my article upon.