Ultimate Homestyle Soup

Name: Ultimate Homestyle Soup
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 1 tablespoon salted butter; 1 medium yellow onion, diced; 1 1/2 pounds chicken breasts, boneless and skinless; 4 ribs celery, sliced; 3 large carrots, sliced; 2 cloves garlic, minced; 1/2 teaspoon poultry seasoning; 2 teaspoons soy sauce; 1/4 teaspoon black pepper; 1 bay leaf; 6 cups low-sodium chicken broth; 1 1/4 cups instant rice; salt, to taste; 1 tablespoon dried parsley

Chicken Diner-Style Slow Cooker

Time: 2 hours 30 minutes

Yield: 6 servings

About

The Ultimate Homestyle Soup is just what you need when you're feeling down and need that nostalgic pick-me-up. The tender rice, the juicy chicken, the succulent vegetables, the savory broth... it's all here. Chicken noodle soup just can't compare with this Ultimate Homestyle Soup, in either flavor or in comfort. You may need to wait a couple minutes to make it happen, but it's well worth the wait!

Ingredients

1 tablespoon salted butter
1 medium yellow onion, diced
1 1/2 pounds chicken breasts, boneless and skinless
4 ribs celery, sliced
3 large carrots, sliced
2 cloves garlic, minced
1/2 teaspoon poultry seasoning
2 teaspoons soy sauce
1/4 teaspoon black pepper
1 bay leaf
6 cups low-sodium chicken broth
1 1/4 cups instant rice
salt, to taste
1 tablespoon dried parsley

Directions

Step 1 -In a small skillet over medium heat, melt the butter.

Step 2 -Add the onions to the melted butter and cook, while stirring, until just tender, about 4-5 minutes.

Step 3 -Transfer the onions to a 6-quart slow cooker

Step 4 -Add the chicken breasts, the celery, the carrots, the garlic, the poultry seasoning, the soy sauce, the black pepper, the bay leaf, and the chicken broth to the slow cooker.

Step 5 -Cover the slow cooker and cook until the chicken breasts reach an internal temperature of 165 degrees F, about 3-4 hours on low or 2-3 hours on high.

Step 6 -Transfer the chicken breasts from the slow cooker to a cutting board.

Step 7 -Using two forks, shred the chicken breasts.

Step 8 -Using a mesh strainer or a spoon, skim any foam from the top of the soup in the slow cooker.

Step 9 -Remove and discard the bay leaf.

Step 10 -Add the shredded chicken and the instant rice to the slow cooker and cook until the rice is tender, about 10-15 minutes.

Step 11 -Taste the soup for seasoning and add the salt, as needed.

Step 12 -Garnish with the parsley and serve.

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