Easy Chicken and Rice Soup


Let’s face it.  Week nights can be a little crazy!  After getting off of a long day at work, I usually have to rush to pick up my son Noah from school, get a quick snack in him, rush him over to football practice, and make sure that he completes all of his homework for the night along with any other errands/laundry/cleaning that may need to be done.  The last thing I want to do on a crazy busy night is slave away in the kitchen.

With fall upon us and winter months ahead, this Chicken a Rice soup is the perfect, healthy solution to those busy nights.  Throw everything in a crock pot and you are done!   I usually prepare this over my lunch break.  Come home from work, errands, and sports practice and dinner is served!


8 cups of Chicken Stock

1-1.5 lbs of chicken breast (can be frozen if not thawed out! Time Saver!!!)

6 carrots  (sliced in 1/2 pieces)

6 celery sticks (sliced in 1/2 pieces)

1 cup of brown rice (or wild rice)

1 medium onion (chopped)

1/2 tsp of salt

1/2 tsp of pepper

2 garlic cloves (minced)

1-2 tbs of Italian Seasoning

1 tbsp of Turmeric (optional)

2-3 tbsp of Nutritional Yeast (optional)

1 bay leaf (optional)


Throw all of the ingredients into a crock pot on low for 6-8 hours or high for 4-6 hours.  Before you are ready to serve to soup, shred the chicken with a fork and remove the bay leaf (if used).

Sometime I like to add some fresh shredded kale to my soup before eating to add some extra nutritional goodness!

Serve with salad, a crusty bread, or crackers!

Serves 6-8 people (depending on how big your bowls are!)

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