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Slow Cooker Chicken & Vegetable Rice Soup
INGREDIENTS:
2 whole chicken carcasses
2 chicken breasts, poached & shredded
3.5 litres Campbell’s Real Chicken Stock reduced salt.
1 Chicken Stock cube
1 tbsp apple cider vinegar
2 cloves garlic, minced
2 bay leaves
2 celery sticks, finely chopped use some of the leaves as well
1 large onion, diced
1/2 leek, halved and finely chopped
2 Medium potatoes, grated
2 large Carrots, grated
1 medium zucchini, grated
1/2 cup finely chop wombok cabbage
3/4 cup long grain rice (uncooked)
Salt and white pepper to taste
Fresh parsley, finely chopped for garnish
DIRECTIONS:
Place all the ingredients in the slow cooker except the breast, turn on high for 1 hour then turn to low for another 4 hours-8 hours. Add the breast meat for the last 30 minutes of cooking. Season with salt & pepper before serving. Garnish with parsley.
BACON CHEESE POTATOES (SLOW COOKER) RECIPE
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