Crock Pot Ginger Chicken and Rice Soup
This easy, aromatic Ginger Chicken and Rice Soup comes together in just minutes thanks to a little help from the slow cooker.
Servings 4
Calories 270kcal
Ingredients
- 8 cups chicken broth low sodium
- 20 ounces chicken breasts boneless skinless
- 4 inch piece ginger root cut in 1/2 inch slices
- 4 teaspoons toasted sesame oil
- 1 bunch scallions cut 1/2 inch pieces
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 star anise pod
- ½ cinnamon stick
- 2 cups 90 Second Rice - whole grain brown rice
- cilantro to serve
Instructions
- Place all ingredients in the slow cooker with the exception of the brown rice and cilantro. Cook on Low for 8 hours or High for 4 hours.
- When you're ready to serve, use a pair of tongs to remove cooked chicken breasts from the broth mixture. Set aside in a bowl and use two forks to shred; set aside.
- Heat the 90 Second Rice in the microwave according to package instructions and divide evenly between four bowls. Next, add shredded chicken breasts to each bowl.
- Pour the remaining slow cooker broth mixture over a fine mesh strained placed over a soup pot. Discard the ginger, scallion and spices left in the strainer.
- Use a ladle to cover each bowl of chicken and rice with the ginger broth. Garnish with fresh cilantro to serve.
Nutrition
Calories: 270kcal | Carbohydrates: 18.5g | Protein: 34.8g | Fat: 7.1g | Saturated Fat: 0.7g | Polyunsaturated Fat: 6.4g | Cholesterol: 75mg | Sodium: 994mg | Fiber: 1g