Soup is one of the easiest, and most satisfying, meals to prepare as it gets colder. I make my chicken rice soup in a big crockpot over the course of the day, on the low setting.
- 2 chicken breasts (approx 4 oz each)
- One bag frozen carrots
- Half an onion, chopped
- Black pepper
- 3 cans low sodium chicken broth
- 2 cups rice
It’s as simple as adding all of these ingredients into the crockpot, and shredding the chicken when it’s cooked. I stir occasionally and wait to add the third can of broth until about 30 minutes prior to serving. This will serve six, or reheats easily as leftovers!