Description
A comforting and hearty slow cooker soup made with tender chicken thighs, vegetables, and flavorful herbs. Perfect for an easy, hands-off meal.
Ingredients
6 bone-in, skinless chicken thighs
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1 teaspoon salt
1 bay leaf
1 cup frozen peas
1/2 cup long-grain white rice
2 tablespoons olive oil
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add chicken thighs and brown on both sides, about 3 minutes per side. Remove and set aside.
Place diced onion, sliced carrots, sliced celery, and minced garlic into the slow cooker.
Add browned chicken thighs on top of the vegetables.
Pour in chicken broth.
Add dried thyme, dried parsley, dried rosemary, black pepper, salt, and bay leaf to the slow cooker.
Cover and cook on low for 5 hours.
After 5 hours, remove chicken thighs and shred the meat using two forks, discarding bones.
Return shredded chicken to the slow cooker.
Add rice and frozen peas to the slow cooker and stir to combine.
Cover and cook on high for an additional 1 hour, or until rice is tender.
Remove bay leaf before serving.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours