This makes a ton of soup! I made this soup for a friend and her family since they just had a baby a few days ago. It fed Robbie and I as well as being able to take a big container of it to my friend’s house. So, plan on feeding a crowd or having lots of leftovers. You can use any veggies you like for this. I used a mixture of carrots, celery and broccoli. Even frozen veggies would work well. This recipe is a modified version of a recipe from A Year of Slow Cooking.
Ingredients:
10 cups chicken stock
1 cup uncooked long grain brown rice
2 cups shredded cooked chicken
4 cups vegetables, cut into small pieces
1 teaspoon Herbs de Provence
Salt & pepper
Place all the ingredients in the slow cooker (with a slow cooker liner for easy clean up). Cook on low all day. The longer the better. Season to taste with salt and pepper.
If you don’t have Herbs de Provence, mix together equal parts of the following dried herbs:
Savory
Rosemary
Thyme
Oregano
Basil
Marjoram
Fennel Seed