Chicken and Rice Soup Slow Cooker Recipe | Unofficial Slimming World

Slimming World Slow Cooker Chicken Soup for the Soul

5 from 2 votes

Chicken and Rice Soup Slow Cooker Recipe | Unofficial Slimming World

You’ve gotta love a good bowl of chicken soup for the soul! And this unofficial Slimming World recipe has been so soothing and filling all week and so easy to make in the slow cooker.

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Cuisine: british

Keyword: chicken, chicken soup, rice, slimming world, slow cooker

Servings: people

Calories: 388kcal

Author: Vikkie Lee

Equipment

Ingredients

950 g chicken breasts or 1 whole chicken
4 cloves garlic
30 g fresh ginger peeled & finely chopped or grated
1 teaspoon turmeric
100 g mushrooms sliced
bunch spring onions trimmed & finely sliced
2 bay leaves
2 litres water
3 chicken stockpots or 4 stock cubes (or more to taste at the end)
100 g basmati rice or long grain
1 lemon juice only

Metric - US Customary

Instructions

Firstly pop 950g skinless chicken breasts in the slow cooker. If using a whole chicken, make sure all the string and giblets are removed from the whole chicken.
Then add everything else except the rice and 3 spring onions and pop the lid on and cook on low for 6-7 hours or high for 3 hours 30 minutes.
If you’ve used chicken breasts, skip to step 5. If you’ve used a whole chicken, you’ll need to remove the bird and place to one side while you pour all the stock through your fat gravy separator and wait until all the fat has risen to the top, then pour the fat free stock back in to your slow cooker. *Note, once you get to the fatty residue at the bottom, you’ll need to discard it and do this in batches.
Now completely remove all the skin, fat and bones from the chicken and discard. This is quite time consuming, but worth it and place the lean chicken bits in to your slow cooker too. You can also pop back any strained vegetables too or add more easy cook veggies to your soup.
Then add the rice and cook on high for 1 hour to 1 hour 20 minutes until it’s cooked (or you could speed this up by cooking in a pan over the hob, but that means more washing up.
Stir in the juice of a lemon.
Finally serve and finely slice the three leftover spring onions and sprinkle on top. (I just popped rosemary on top because I thought it looked pretty).

Nutrition