This soup will warm you up on those cold winter days. I make a big pot of this when we have friends or family over and serve alongside a make your own sandwich bar. I like to have a variety of meats and cheese and let everyone make their own sandwiches.
This soup is also good by itself with crackers or bread. It’s very filling and full of rice and chicken.
Chicken Rice Soup
3 boneless skinless chicken breasts
3 (14 ounce) cans ready to serve chicken broth
1 (14 ounce) can ready to serve vegetable broth (or you can use 4 cans chicken broth)
1/2 medium onion, chopped
1 tablespoon minced garlic
2 stalks celery, chopped
3 carrots, chopped (or use half bag of baby carrots)
1/4 cup Pimento, drained (optional)
2 cups cooked white rice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Combine all ingredients in slow cooker.
Cover and cook on LOW for 6 to 8 hours until chicken is thoroughly cooked and vegetables are tender.
About 15 minutes before serving shred the chicken and add 2 cups cooked white rice.
