Umami
Umami

CROCK POT RECIPES

Chicken & Rice soup (slowcooker)

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servings

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total time

Ingredients

5 stalks celery, sliced into 1/4-inch-thick chunks

3 large carrots, sliced into 1/4-inch-thick chunks

2 large sprigs dill, plus 1/4 cup chopped dill fronds and whole fronds, for serving

2 large sprigs thyme

1 bay leaf

1/4 small onion, peeled and root end intact

Kosher salt and freshly ground black pepper

2 pounds bone-in, skin-on chicken thighs (about 6 thighs)

8 cups low-sodium chicken broth

2 cups cooked brown rice

1 to 2 tablespoons freshly squeezed lemon juice

Directions

Crockpot

- carrots

- celery

- dill

- thyme

- bay leaf

- onion

- 1/2 tsp salt

Rub chicken thighs all over, including under the skin, with 1 tsp salt total, and place them on top of the vegetables.

Add chicken broth

Cover and cook on low

(8 hours)

During the last 15 minutes

- remove chicken and stir in rice.

- While the rice warms through, remove and discard the chicken skin and bones and shred the chicken

Turn off slow cooker

remove the dill and thyme stems and bay leaf

Add:

- shredded chicken

- 1 tablespoon lemon juice.

Taste and add more lemon juice and salt as needed

Stir in a good amount of pepper and chopped dill

Serve hot topped with whole dill fronds garnish

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servings

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total time
Start Cooking