Slow-Cooker Chicken, Veg & Brown Rice Soup
A one-pot-wonderful meal that’s also a freezer pleaser! Throw everything in your slow cooker and forget about it until dinnertime. Makes a BIG pot of hearty, healthy soup.
1 tbsp olive oil
6 large bone-in chicken thighs, skin removed (about 1-1/2 lbs/680 g)
1-1/2 cups each diced celery, diced carrots and diced onions
1 can (28 oz/798 mL) no-salt-added diced tomatoes, with their liquid
4 cups reduced-sodium chicken broth
4 cups garden vegetable cocktail (see Cooking Tip)
½ cup uncooked brown rice (or barley)
1-1/2 tsp each dried thyme, dried marjoram and dried sage leaves
½ tsp each sea salt and freshly ground black pepper
Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and cook until browned on both sides (but not cooked through). Transfer chicken thighs to a 5-qt or larger slow cooker.
Add all remaining ingredients and mix well. Cover and cook on high setting for 5 hours or low setting for 8 hours. Carefully remove chicken thighs and let cool slightly. Cut meat off the bones into bite-sized pieces and return to crock. Mix well. Taste and add more salt and pepper if needed. Enjoy!
Makes about 12 cups soup
Per cup: 146 calories, 3.4 g total fat (0.7 g saturated fat), 12 g protein, 17 g carbohydrate (3.2 g fiber, 6 g sugar), 39 mg cholesterol, 455 mg sodium
Cooking Tip: Try Mott’s Garden Cocktail or V8 Juice in this recipe. It’s a bit of a pain to cut the meat off the chicken bones after cooking, but using bones in soup makes it taste better!