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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.
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings:
4
Calories:
270 kcal
Course:
Soup
Cuisine:
Asian
Ingredients
- 8 cups chicken broth (low sodium)
- 20 ounces chicken breast boneless skinless
- 4 inch ginger root cut in 1/2 inch slices, piece
- 4 teaspoons sesame oil toasted
- 1 scallion cut 1/2 inch pieces, bunch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 star anise pod
- ½ cinnamon stick
- 2 cups brown rice 90 Second Rice brand, whole grain
- 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.
Cup of Yum
Nutrition Information
Calories
270kcal
(14%)
Carbohydrates
18.5g
(6%)
Protein
34.8g
(70%)
Fat
7.1g
(11%)
Saturated Fat
0.7g
(4%)
Polyunsaturated Fat
6.4g
(38%)
Cholesterol
75mg
(25%)
Sodium
994mg
(41%)
Fiber
1g
(4%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 270
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 18.5g | 6% |
| Protein | 34.8g | 70% |
| Fat | 7.1g | 11% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 6.4g | 38% |
| Cholesterol | 75mg | 25% |
| Sodium | 994mg | 41% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.