Ingredients
Scale
- 1 lb shredded chicken
- 1 cup rice or orzo
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lemon, juiced
- 2 teaspoons dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a slow cooker, add the shredded chicken, rice or orzo, chicken broth, carrots, celery, onion, garlic, lemon juice, thyme, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 4 hours, until the vegetables are tender and the rice or orzo is cooked.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
For a thinner broth, cook on high or adjust with additional broth. Try substituting cauliflower rice for a lower-carb option.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg