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Ingredients
Scale
- ⅔ lb (300 g) boneless, skinless chicken breast, chopped
- 6 carrots, peeled and chopped
- 1 onion, diced
- 5 stalks celery, sliced
- 4 sprigs thyme
- 1 cup (180 g) basmati rice
- 3 cloves garlic, sliced
- 5 cups (1.25 L) chicken stock, made with stock cube
- 4 ¾ cups (150 g) baby spinach
- 1 ¼ cups (300 ml) single cream
- 2 punnets chestnut mushrooms, quartered
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 sprigs rosemary, chopped
Instructions
- Sear the chopped chicken in olive oil until golden brown.
- Add the chicken and chopped vegetables, rice, and thyme to the slow cooker.
- Dissolve the chicken stock cube in water and pour over the ingredients.
- Cook on high for 3 hours or low for 5 hours.
- Stir in cream and spinach after cooking.
- Sauté quartered mushrooms with butter and olive oil, then add to the soup.
- Serve hot with crusty bread.
Notes
For a richer flavor, consider using chicken thighs.
Adjust seasoning to taste for a personalized touch.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 3-5 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Comfort Food
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 22
- Cholesterol: 80