Slow Cooker Vegetable Rice Soup Recipes

SLOW-COOKER VEGETABLE RICE SOUP

Steps:

• In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice and basil.
• Cover; cook on Low heat setting 6 to 8 hours.
• Stir in rice. Cover; cook on Low heat setting about 15 minutes longer or until rice is tender. Stir in basil.

SLOW COOKER CHICKEN AND RICE SOUP

Steps:

• Place the chicken breasts, onion carrots, celery, chicken broth, garlic, dried thyme, dried parsley, salt and pepper into a slow cooker.
• Cook on LOW for 5-6 hours or HIGH for 3-4 hours.
• Remove the top and add the rice. Cook for one more hour on LOW or HIGH heat.
• Remove the chicken breasts from the soup and shred with two forks. Return the chicken to the soup.
• Sprinkle with parsley and serve.

SLOW COOKER VEGETABLE SOUP

Steps:

• Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
• Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.

SLOW COOKER LENTIL RICE SOUP

Steps:

• Place the lentils, rice, carrots, celery, onion, water, broth, garlic powder, ground black pepper and salt in a slow cooker.
• Cover and cook on low setting for 7 to 8 hours. Stir in the mushrooms 1 hour before serving.

SLOW COOKER CHICKEN RICE SOUP

Steps:

• Place all ingredients in order in a slow cooker.
• Cook on low for 4 hours.
• A few minutes before serving, remove the chicken from slow cooker and shred or cut into cubes.
• Return chicken to the slow cooker, and let it cook for 5-10 more minutes. Serve in individual bowls.

SLOW COOKER WILD RICE SOUP

Steps:

• Add all ingredients to the slow cooker except for the broth and kale.
• Pour the broth into the slow cooker, and gently stir to combine.
• Cook on low setting for about 6 hours, or on high setting for about 3 ½ hours, until the rice is cooked and tender. As all slow cookers vary, cooking time may be different in your slow cooker compared to mine. Near the end of the cook time, check to see if the rice is done. Once the rice is tender, the soup has cooked long enough.
• Remove the bay leaf.
• Stir kale into soup. Serve.

SLOW-COOKED VEGETABLE WILD RICE SOUP

Steps:

• Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

SLOW-COOKED HARVEST VEGETABLE AND RICE SOUP

Steps:

• Add all the ingredients except the rice and basil to a large slow cooker.
• Cover and cook on LOW for 6-8 hours or until vegetables are tender.
• Add in rice; stir.
• Cover and cook on LOW for 15 minutes or until rice is tender.
• Stir in basil; taste and adjust seasoning with salt and pepper, if needed.
• Serve hot.

SLOW-COOKER HOMEMADE CHICKEN AND RICE SOUP

Steps:

• In a 6-qt. slow cooker, place water, chicken, salt, pepper and poultry seasoning. Cover and cook on low 6-7 hours or until chicken is tender. , With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken and next 5 ingredients. Cover and cook on high 1-2 hours or until vegetables and rice are tender. If desired, sprinkle with parsley.