HEALTHY SLOW COOKER CHICKEN AND RICE SOUP
Lemon and dill brighten the deep flavors of this low-and-slow soup for the soul.
Provided by Food Network Kitchen
Time 8h20m
Yield 6
Number Of Ingredients 11
Steps:
- Toss the carrots and celery together in a slow cooker. Add the dill, thyme, bay leaf, onion and 1/2 teaspoon salt.
- Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and place them on top of the vegetables. Add the chicken broth. Cover and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the rice. While the rice warms through, remove and discard the chicken skin and bones and shred the chicken (it will mostly fall apart on its own).
- After the 15 minutes, turn off the slow cooker and remove the dill and thyme stems and the bay leaf. Add the shredded chicken and 1 tablespoon lemon juice. Taste and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped dill. Serve hot topped with whole dill fronds.
LOW-SODIUM CHICKEN RICE SOUP
A nice, warm soup for people who prefer to eat reduced-salt food. Sometimes I add carrots, mushrooms and/or zucchini. If you don't have sherry, use dry white wine, or if you don't have wine, white-wine vinegar or rice vinegar will do. Whatever you do, don't use "cooking sherry" or "cooking wine" if you're aiming for low sodium, because these have salt added to them. Cooking time doesn't include time to cook chicken; I generally make this with left-over cooked chicken.
Provided by echo echo
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine stock through pepper in a large pot.
- Bring to a boil.
- Add rice, cover, lower heat and simmer over low heat 20 minutes.
- Add chicken and continue to cook until chicken is hot and rice is tender.
- Sprinkle with parsley.
- Serve at once.
CHICKEN-RICE SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the chicken broth, celery and all but 1/2 cup carrots in a large pot. Cover and bring to a simmer over medium-high heat. Reduce the heat to medium low and add the chicken, 3/4 teaspoon salt, and pepper to taste. Cover and gently simmer, flipping the chicken once, until just cooked through, about 18 minutes. Remove the chicken to a cutting board; let cool slightly. Reserve the broth.
- Meanwhile, combine 4 cups water, the rice, tomato paste, 1 chopped tomato and the remaining 1/2 cup chopped carrots in a saucepan. Cover and bring to a boil, then reduce the heat to low; simmer, covered, until the rice and carrots are tender, 15 minutes.
- Puree the rice mixture in a blender until smooth; whisk into the pot with the broth mixture. Add the peas, heavy cream and the remaining 2 chopped tomatoes. Bring to a simmer.
- Shred the chicken and return it to the soup. Stir in the parsley and lemon juice; thin with water if needed. Season with salt and pepper.
Nutrition Facts : Calories 0 calorie, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 134 milligrams, Sodium 744 milligrams, Carbohydrate 38 grams, Fiber 6 grams, Protein 44 grams
LOWER SODIUM CHICKEN VEGETABLE SOUP
Not only is this recipe extremely low in fat, but it's as convenient as it is delicious. Chock-full of corn, lentils and tender chunks of chicken, the thick satisfying soup simmers to a heartwarming perfection in the slow cooker.-Connie Thomas, Jensen, Utah
Provided by Taste of Home
Categories Lunch
Time 6h5m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender.
Nutrition Facts : Calories 140 calories, Fat 1g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 388mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
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