CrockPot Chicken and Rice Soup

Day 55.

It's been wet and rainy here, again. I was not eager to leave the house much, and was happy to have all the ingredients on hand for a hearty chicken and rice soup. If my minestrone soup was to clean out the pantry this pretty much cleaned out the crisper drawer--a good thing since some of these veggies were a bit past their prime.

Chicken and rice is the gluten-free family's chicken noodle soup. Everything is right with the world when you have a steamy bowl of homecooked goodness.

The Ingredients.

--2 boxes of chicken broth

--1 cup of uncooked brown rice

--1 cup of water

--1 cup cooked, shredded chicken

--1 1/2-2 cups of vegetables (I used celery, carrots, brocolli, cauliflower, a red bell pepper, and green onion)

--1 t herbs de provence (sounds fancy)

--salt and pepper to taste after cooking

The Directions:

using a food processer, blender or hand chopper, chop up all the vegetables into whatever sized pieces your family likes.

I don't have a food processer, so I used the Vita Mix.

A container full of vegetables

turned into this

dump all ingredients into your crockpot stoneware insert

cook on low for as long as you can--the longer the better.

The Verdict:

This makes a lot. I'm going to eat it for lunch each day this upcoming week, and I packaged a few tupperwares to give to family. The flavor was perfect---but I did add a bit of salt and pepper to the grown-up portions. The kids have eaten it for dinner the past two nights and probably will again tonight.