Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts
- 1 cup (150 g) uncooked brown rice
- 4 cups (960 ml) low-sodium chicken broth
- 1 cup (150 g) diced carrots
- 1 cup (150 g) diced celery
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz or 425 g) kidney beans, drained and rinsed
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Add the chicken breasts, brown rice, chicken broth, carrots, celery, onion, garlic, kidney beans, thyme, and paprika to the slow cooker.
- Season with salt and pepper, then stir to combine.
- Cover and cook on low for 6-8 hours, or until the chicken is fully cooked and the rice is tender.
- Remove the chicken, shred it, and return it to the soup. Stir well before serving.
- Garnish with fresh parsley before serving.
Notes
- For added flavor, consider using homemade chicken broth.
- You can freeze leftovers for up to 3 months; just reheat when ready to enjoy.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: slow cooker, chicken soup, rice soup