Crock Pot Ginger Chicken and Rice Soup

Name: Crock Pot Ginger Chicken and Rice Soup
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4 serving
Ingredients: 8 cups chicken broth; 20 ounces chicken breasts; 4 inch piece ginger root; 4 teaspoons toasted sesame oil; 1 bunch scallions; 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

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Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings
4
Calories
270 kcal
Course
Soup
Cuisine
Asian

Crock Pot Ginger Chicken and Rice Soup

Iris Warren

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This easy, aromatic Ginger Chicken and Rice Soup comes together in just minutes thanks to a little help from the slow cooker.

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Ingredients

Servings

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

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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 Information

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Calories 270kcal (14%) Carbohydrates 18.5g (6%) Protein 34.8g (70%) Fat 7.1g (11%) Saturated Fat 0.7g (4%) Polyunsaturated Fat 6.4g Cholesterol 75mg (25%) Sodium 994mg (41%) Fiber 1g (4%)