This week’s recipe is going to be a comfort food for many and a delicious and healthy change-up for others. The brilliance of this recipe is going to be how easy it is to prep and make because 90% is done in a crock-pot! As well as easy, this recipe is easily adjustable to your liking and supplies.


Chicken and Rice Soup

*Remember, the amount of the ingredients is completely up to you, since it’s being cooked in the crock-pot slowly, variation is easy to do without messing anything up*


Chopped Onion

Chopped Carrots

Chopped Celery

Chicken Breast (or chicken of your choosing)


Chicken Stock



Bay Leaf



Olive Oil


Add 1 teaspoon of oil to a saucepan over medium-high heat and sear the chicken breast on both sides (just enough to turn white), add salt and pepper to the chicken.

Chop onion, carrots, garlic, and celery and add to a crock-pot half full of chicken broth.

Add chicken breasts, bay leaf, thyme, and garlic. Put the lid on the crock-pot and let it cook for 3+ hours.

1 hour before it’s done cooking, add rice to the crock-pot if you prefer the rice to hold it’s shape and texture. If you prefer rice that is soft and mushy add the rice with all the other ingredients.

Remove the chicken breasts and shred them with two forks. Remove the bay leaves and throw them away.

Plate and enjoy!

*An option if you don’t eat rice is substituting quinoa for the rice *


Matt Lane