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Spicy Slow Cooker Chicken and Rice Soup
A slow cooked soup made with white and dark meat chicken, vegetables, and some jalapeno and crushed red pepper for a spicy kick.
servings: 6
total time: 8 hours
recipe by: Frankie
Ingredients
- 1 pound bone-in chicken thighs
- 8 ounces boneless chicken breast
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 large jalapeno, diced
- 1/2 TBSP granulated garlic
- 1 tsp paprika
- 1 tsp red pepper flakes
- 1 tsp salt
- 1/4 tsp black pepper
- 8 cups chicken broth
- 1 1/2 cups uncooked jasmine rice
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Directions
- Place the vegetables and seasonings in a large 6-quart slow cooker then nestle in the chicken and pour in the chicken broth.
- Cover and cook on low for 7 to 8 hours.
- MAKE THE RICE: Add the rice and 2 1/4 cups of water to a medium-size saucepan and bring to a boil over medium-high heat. Cover pan tightly and reduce heat to low. Do Not Remove Lid! Cook on low for 10 minutes then turn off the heat and let rest 15 minutes, Once Again Do Not Remove Lid! After rice has rested 15 minutes you can remove the lid and fluff with a fork.
- Remove the chicken from soup and discard any bones and skin. Shred the chicken and return to the soup. Add salt & pepper to taste
- To serve place a desired amount of rice in the bottom of a bowl and pour in the soup over top.
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SOOO GOOOD!
This was the best chicken rice soup I have ever eaten. If you are sick this will heal you.