Crock-Pot Chicken & Rice Soup

Crock-Pot Chicken & Rice Soup is a nice warm meal that will hit the spot for those cold winter days when you are trying to escape the cold weather.

Crock-Pot Chicken & Rice Soup

This recipe for Crock-Pot Chicken & Rice Soup  is included in our next 10 Crock-Pot Easy Freezer Meals.  If you are coming to this page first and are interested in doing freezer meals, start here. This recipe does NOT have to be frozen first, if you are wanting to do this recipe by itself, then stay on this page and we will go from here.

This was a fun recipe to put together. I had always wanted to do a chicken soup recipe with rice and this one worked out perfectly. I LOVE using cabbage in soup recipes because it wilts down thus no one realizes they are eating cabbage. In my family, that is important.  It’s easy to make this with some leftover chicken or turkey and if you have the wild rice on hand, your apt to have the rest of the ingredients all ready in your freezer or fridge.  I was a bit hesitant to use the vinegar , but it did not have a vinegary taste at all, it really worked out.  For the freezer version I would skip adding the broth in the freezer, it just took too much space and it works just as well in my cabinet.  I always have plenty of chicken broth on hand and I write on the cans if they are designated elsewhere so they don’t get accidentally used.  If you have other veggies on hand that you want to include in this soup, I think they will likely work quite well, it’s a great recipe that is easily adaptable.   Be sure to salt and pepper the soup before serving to your taste.  I hate to suggest how much salt or pepper to add, it works better to just add a bit a few times till you have the amount you want.  Adding too much is so much harder to fix.  Been there, done that.

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Crock-Pot Chicken & Rice Soup

Print Recipe Crock-Pot Chicken & Rice Soup

Rating	Votes: 0 Rating: 0 You: Rate this recipe!
Servings	12People
Prep Time	30Minutes
Cook Time	8Hours on low

Ingredients

• 2 Cups Cooked Chicken (Chopped or shredded; Turkey can also be used)
• 8 Cups Chicken Broth
• 1 Large Yellow Onion (Chopped or shredded)
• 1 Cup Celery (Chopped thin)
• 1 Cup Carrots (Sliced thin, I used the pre-cut ones to save time)
• 2 Cups Cabbage (Cup into strips)
• 2 Cloves Garlic (Finely minced, I use the refrigerator/jarred kind)
• 2 Tablespoons Apple Cider Vinegar
• 1 Teaspoon Tarragon Leaves
• 1 Cup Frozen Peas
• 2 Bay Leaves (Don't forget to take these out when your done)
• 1/2 Teaspoon Pepper
• Salt (To taste - I taste right before eating, and add salt and pepper to taste)
• 1/2 Cup Wild Rice (Uncooked)

Servings: People

Ingredients 2 Cups Cooked Chicken (Chopped or shredded; Turkey can also be used) 8 Cups Chicken Broth 1 Large Yellow Onion (Chopped or shredded) 1 Cup Celery (Chopped thin) 1 Cup Carrots (Sliced thin, I used the pre-cut ones to save time) 2 Cups Cabbage (Cup into strips) 2 Cloves Garlic (Finely minced, I use the refrigerator/jarred kind) 2 Tablespoons Apple Cider Vinegar 1 Teaspoon Tarragon Leaves 1 Cup Frozen Peas 2 Bay Leaves (Don't forget to take these out when your done) 1/2 Teaspoon Pepper Salt (To taste - I taste right before eating, and add salt and pepper to taste) 1/2 Cup Wild Rice (Uncooked) Servings: People

Rating Votes: 0 Rating: 0 You: Rate this recipe! Servings 12People Prep Time 30Minutes Cook Time 8Hours on low

Instructions

1. Add all ingredients except, the peas and stir well, in a 6 quart or larger crock-pot.
2. Cook on low for 8-10 hours or high for about 6 hours, taste test and slowly add enough salt and pepper to your taste.
3. Add the peas for approximately 10-15 minutes. Take out the Bay Leaves before serving.

Recipe Notes

Crock-Pot Freezer Meal Instructions:

• Write the name of the recipe and the basic instructions on the freezer bag.
• Remember to use precooked chicken or turkey.
• I place the gallon size freezer bag (I suggest name brand and not sliders) in a 2 quart pitcher to help hold it while I place the food in it.
• I would skip the chicken broth, save that for when your adding it to the crock, it will save in space in the freezer bag/if you feel necessary you could add one can in, but save the rest for later if you want it more wet in the bag.
• Also hold off on putting the rice in the bag and the peas.  The peas will be mush and the rice will as well if they soak that long.  I labeled the wild rice package and the peas so I knew not to use them.
• Also don't add the bay leaves until you're placing in the crock-pot.
• Lay the freezer bag flat on the counter and squeeze as much air out as possible before zipping up, and lay flat in the freezer.
• Thaw before placing in the freezer and follow the rest of the directions above.

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