Categories: chicken, crockpot, dinner, soup

Ingredients

• 2 1/2 tablespoons butter
• 1 medium onion, diced
• 3 large carrots, diced
• 3 stalks celery, diced
• 10 cups chicken stock or broth (that's 2 big boxes & 1 can)
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1/4 teaspoon crushed bay leaves
• 3 cups cooked and cubed chicken (*can cook chicken in soup, read below for alternate directions)
• 1 cup rice
• 1 can cream of chicken soup
• salt & pepper

Directions

1. In a skillet or large saucepan, melt butter. Add onions, carrots, and celery and cook for 4-5 minutes or until vegetables are softened, but not browned. Pour the cooked vegetables into your crock pot. Add chicken stock/broth, parsley, thyme, bay leaves, and chicken. Cook on low for about 5-6 hours. Add rice and cook another hour. Add cream of chicken before serving and allow to heat through. Add salt and pepper to taste.

2. *To cook chicken in soup: Follow the directions as stated, but use 3-4 uncooked boneless skinless chicken breasts in place of cubed chicken. After cooking on low for 5-6 hours, remove chicken, shred or chop up and return to crock pot. Follow remaining directions as stated above.

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