Crock Pot Chicken Rice Soup

 

Crock Pot Chicken Rice Soup

3 Boneless Skinless Chicken breasts or thighs

1 32 oz Chicken Broth 

1 Can of Cream of Chicken Soup 

1 bag of frozen veggies 

1 Cup of Rice

1 Tablespoon of Rosemary 

1 T Cracked Pepper 

1 T Salt

1/3 C minced garlic

(You can use less but we love garlic)

In a Crock Pot put in your chicken breasts, chicken broth, spices and garlic. Cook on low for 6 hours and shred chicken. Add in your mixed veggies and cook a few more hours. While it is cooking the last stretch make your rice. I use a rice cooker for all my rice needs because it is so easy. You can make it however you would like as we will just be adding it when the veggies are cooked.  Once your rice is cooked add it into the soup and mix it all together.

Serve in a bowl and enjoy! 

Salt Free Options: Campbells has a no salt cream of chicken soup. I also use no salt chicken broth. This keeps the salt super low. When you add up salt content for the whole crock pot of soup its low.