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!)