Crockpot Chicken Rice and Noodle Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 pounds boneless skinless chicken thighs (1 bag in freezer section) |
1 large onion, peeled and quartered |
2 teaspoons parsley, freeze dried |
1/2 teaspoon thyme, crushed and dried |
1/2 teaspoon marjoram, crushed and dried |
1/4 teaspoon black pepper |
1 quart pacific natural foods organic free range chicken broth low sodium |
1/3 cup dry brown rice |
1 quart boiling water |
8 ounces no yolks egg noodles, medium-wide |
4 ounces button mushrooms, sliced |
6 ounces fresh spinach, well washed and large stems removed |
Directions:
1. Rinse and pat dry chicken. Place in a 5-quart or larger crockery slow cooker. Place the onion and parsley around chicken pieces. Sprinkle with thyme, marjoram, and pepper.
2. Add chicken broth and brown rice, cover, and cook on LOW for 7 to 8 hours or on HIGH for 2 1/2 to 3 hours.
3. When chicken is done, remove from broth and cool for about 10 minutes, until cool enough to handle. Shred chicken and set aside. Skim off and discard all surface fat from the broth.
4. If cooking on LOW, change setting to HIGH. Add the boiling water, noodles, and mushrooms. Cook until noodles are almost tender, about 5 minutes. Add spinach and continue to cook until noodles are tender and spinach wilts, about 3 minutes. Gently stir in shredded chicken and heat through.
5. Ladle into wide, shallow soup bowls.
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