Crock Pot Chicken and Rice Soup
Servings: 6 to 8 servings
Ingredients
- 1 1/2 pounds boneless skinless chicken, diced
- 2 cups washed and diced potatoes
- 2 cups mixed vegetables fresh or frozen
- 1 can diced tomatoes 15-ounce
- 1 cup rice uncooked (not quick cook)
- 4 cups chicken broth
- 1 can evaporated milk optional but makes is deliciously creamy
- 2 to 3 bay leaves
- 1 tablespoon parsley
- 1 teaspoon garlic powder
- 2 teaspoons basil optional
- 1 teaspoon poultry seasoning optional
Instructions
- Dice up the chicken and veggies
- Toss everything in and stir it up
- Cover and cook on low 6 to 8 hours
- Remove the bay leaves before serving
Freezer Meal Directions:
- Wash and dice all the ingredients
- Dump everything in large freezer bag
- Defrost in the refrigerator overnight before cooking
- Cook on low 6 to 8 hours
Stove Top Directions:
- Toss all the ingredients (either fresh or frozen) into a large stock pot
- Cook over low heat for 45 to 60 minutes (until chicken is cooked through and veggies are soft)