Crockot Chicken Saffron Rice Soup Recipes

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SLOW COOKER CHICKEN AND RICE SOUP



Slow Cooker Chicken and Rice Soup image

This slow cooker chicken and rice soup is an easy and comforting meal that's perfect for cold nights!

Provided by Sara Welch

Categories     Dinner     Main Course     Soup

Time 4h10m

Number Of Ingredients 12

1 1/2 pounds boneless skinless chicken breasts
1 cup diced yellow onion
3 medium carrots (peeled, halved and sliced)
3 stalks of celery (sliced)
6 cups of chicken broth
1 teaspoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon black pepper
1 cup white rice (if you'd rather add the rice during the beginning, use brown rice instead)
2 tablespoons chopped fresh parsley

Steps:

  • Place the chicken breasts, onion carrots, celery, chicken broth, garlic, dried thyme, dried parsley, salt and pepper into a slow cooker.
  • Cook on LOW for 5-6 hours or HIGH for 3-4 hours.
  • Remove the top and add the rice. Cook for one more hour on LOW or HIGH heat.
  • Remove the chicken breasts from the soup and shred with two forks. Return the chicken to the soup.
  • Sprinkle with parsley and serve.

Nutrition Facts : Calories 420 kcal, Carbohydrate 48 g, Protein 42 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 109 mg, Sodium 2108 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

SLOW-COOKER HOMEMADE CHICKEN AND RICE SOUP



Slow-Cooker Homemade Chicken and Rice Soup image

Using the slow cooker takes some of the effort out of making from-scratch meals. The long cook time helps develop great homemade flavor in this Crock-Pot chicken and rice soup. —Kevin Bruckerhoff, Columbia, Missouri

Provided by Taste of Home

Categories     Lunch

Time 8h15m

Yield 4 quarts

Number Of Ingredients 11

3 quarts water
4 bone-in chicken breast halves (about 3 pounds)
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
3 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup uncooked converted rice
Minced fresh parsley, optional

Steps:

  • In a 6-qt. slow cooker, place water, chicken, salt, pepper and poultry seasoning. Cover and cook on low 6-7 hours or until chicken is tender. , With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken and next 5 ingredients. Cover and cook on high 1-2 hours or until vegetables and rice are tender. If desired, sprinkle with parsley.

Nutrition Facts : Calories 202 calories, Fat 6g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

CROCKOT CHICKEN-SAFFRON RICE SOUP



Crockot Chicken-Saffron Rice Soup image

I love the flavor of saffron; it also gives a golden color to whatever food it is added. This recipe is for a rather elegant soup made with chicken and artichoke hearts along with saffron rice. This hearty soup is well-flavored and easy to put together. Let it cook about 1/2 day and you'll have a tasty, nourishing soup to accompany with crisp bread and a salad. Recipe from BH&G.

Provided by Lorraine of AZ

Categories     Easy

Time 5h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb chicken breast halve, boneless, skinless & cut in 1-inch pieces
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 ounce) can chicken broth
1 (14 ounce) can artichoke hearts, drained and quartered
1 medium onion, chopped
1/2 cup roasted sweet red pepper, bottled, drained and cut into strips
1 garlic clove, minced
1/2 cup frozen peas
1 (15 ounce) package saffron flavored yellow rice mix
2 tablespoons sliced almonds, toasted

Steps:

  • Place chicken in a 3-1/2 to 4 quart slow cooker. Stir in the tomatoes, beans, broth, artichoke hearts, chopped onions, sweet red pepper strips, and minced garlic. Cover and cook on LO heat 4 to 5 hours or HI heat for 2 to 2-1/2 hours.
  • Turn crockpot to HI heat and stir in frozen peas. Cover and cook 15 minutes longer. Meanwhile prepare the rice mix according to package directions.
  • To serve: Divide chicken mixture among bowls. Mound cooked rice in center. Sprinkle with toasted almonds.

Nutrition Facts : Calories 336.4, Fat 13, SaturatedFat 3.4, Cholesterol 72.6, Sodium 978.4, Carbohydrate 25.2, Fiber 8.7, Sugar 8.2, Protein 32.1

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