I love slow cooker soups – they’re SO easy. Just put in all the ingredients in the slow cooker, turn it on and go!! Today’s recipe is for a thick and tasty Chicken Rice and Spinach Soup. Perfect for this winter, that apparently isn’t ending anytime soon (especially if you live in Boston!)
I add onion, celery, carrots, mixed rice, herbs and two large chicken breasts, along with 8 cups of chicken stock, and turned the slow cooker on LOW. After 5 hours I took out the chicken and, when it was cool enough to work with, shredded the meat with two forks. I then added the shredded chicken and thawed & drained chopped spinach back into the slow cooker and cooked for about another 45 minutes. (If you prefer a less overall green color, use fresh spinach leaves) The result is a flavorful, filling soup you’ll want to have on hand through out the winter. So much better than a can, and almost as easy!
Stay Warm Y’all!!