Slow Cooker Chicken & Rice Soup

Feed your soul with this low carb chicken soup as the weather starts to cool!

Healthy Tidbit: Chicken broth is packed with protein, vitamins, and nutrients, but low in fat and calories. Collagen and amino acids assist with healthy digestion and improve your immune function.

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This soup has few ingredients and very little prep, but the best part of this slow cooking meal is the chicken soup aroma that fills the kitchen. Slow cooking delivers chicken breast that is moist and easily shredded. This “dump and go” meal can be ready at dinner time and there is only one pot to wash during clean up. Feel free to add your favorite combination of fresh herbs to modify the taste to your liking. Enjoy!

Slow Cooker Chicken Soup with Cauliflower Rice (4 servings)

Ingredients

• 1/2 of a small onion finely diced (about 1/2 cup)

• 1 large celery stalk finely diced (about 1/2 cup)

• 3 large carrots cut in bite pieces

• 1 pound boneless chicken breast

• 1/8 teaspoon salt and pepper

• 1 teaspoon poultry seasoning ( or 1/4 teaspoon each thyme, rosemary, sage, and marjoram)

• 32 ounce container reduced sodium, high quality chicken broth

  • Note: 1 cup of reduced sodium broth has about 50 mg of sodium and 1 cup of regular broth can have over 500 mg of sodium, big difference if you want to control the sodium!

• 2 cups frozen cauliflower rice

  • Note: Replace with 1 cup of fresh cauliflower rice and taste the upgrade!

Directions

1. Finely dice celery and onion (I use a food processor) and add to the bottom of slow cooker.

2. Chop carrots into bite size pieces and add to slow cooker.

3. Cut chicken breast in half and place on top of carrots.

4. Sprinkle salt, pepper, and herbs over chicken breast.

   

5. Cover with chicken broth.

6. Cover and cook on low for 6 hours, do not remove cover until time is up.

7. Remove chicken breasts with tongs and then stir 2 cups of cauliflower rice into slow cooker and re-cover.

8. Shred chicken breast with forks and mix back into slow cooker.

9. Cover and cook on low for 30 minutes longer.

10. Turn slow cooker off and remove cover to let soup cool for a 3 minutes.

11. Ladle soup in bowls and salt and pepper to taste.

12. Refrigerate for up to 5 days.

Note: A squeeze of lemon juice and fresh dill are my favorite toppings.

Simple steps to reach your goals.