Spicy Slow Cooker Chicken and Rice Soup
Servings: 6
Ingredients
1 lb bone-in chicken thighs
8 oz boneless chicken breast
1 cup chopped carrots
1/2 cup chopped celery
1 cup chopped onion
1 cup chopped green pepper
2 TBSP diced jalapenos
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 rice
Directions
1. Place veggies and seasonings in a large slow cooker. Nestle in chicken pieces and pour chicken broth over top.
2. Cover and cook on low for 7 to 8 hours.
3. Cook rice and set aside.
4. Remove chicken from soup and discard any bones and skin. Shred the chicken and return to the soup. Add salt and pepper to taste
5. To serve place a desired amount of rice in the bottom of a bowl and pour in the soup over top.
2. Cover and cook on low for 7 to 8 hours.
3. Cook rice and set aside.
4. Remove chicken from soup and discard any bones and skin. Shred the chicken and return to the soup. Add salt and pepper to taste
5. To serve place a desired amount of rice in the bottom of a bowl and pour in the soup over top.
This was the best chicken noodle soup I have ever eaten. If you are sick this will heal you.