Chicken Rice Soup

Chicken Rice Soup

adapted from The Pioneer Woman

Using homemade vegetable stock and adding chicken base gives deep flavor to this dish.

Makes 4 servings                            0 WW Blue points per serving

5 chicken tenders or 1 1/2 chicken breasts

6 cups Slow Cooker Vegetable Stock mixed with 6 tsp chicken base or 6 cups Slow Cooker Chicken Stock or canned chicken broth / stock

Cooking spray

1 stalk celery, cut into 1/2 inch dice

1 1/2 carrots, peeled and cut into 1/2 inch dice

1/2 onion, cut into 1/2 inch dice

1/2 red bell pepper, cut into 1/2 inch dice

Leaves from 1 sprig of thyme

Small pinch of turmeric

1/4 cup cooked white rice

Poach the chicken

1. Bring the broth to a boil in a stock pot, add the chicken. Return to a boil.
2. Cover the pot and turn off the heat. Let sit for 10-15 minutes until the chicken is cooked through.
3. Remove the chicken from the pot and pour the broth into a large container. Set aside.
4. When cool enough to handle, shred the chicken.

Soup

1. Coat the pot that the chicken was cooked in with cooking spray.
2. Add the celery, carrot, onion and bell pepper. Sauté until they are beginning to soften, about 3-4 minutes.
3. Sprinkle the vegetables with fresh thyme and turmeric, sauté for an additional minute.
4. Return the broth to the pot and bring to a boil. Cook for 30 minutes.
5. Add the shredded chicken to the pot and cook for another 5-10 minutes until heated through.
6. Divide the cooked rice between 4 bowls. Spoon the soup over the rice and serve.

Enjoy!