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Ultimate Homestyle Soup is a soothing blend of chicken and veggies.
There's something comforting about a bowl of soup that feels like a warm hug at the end of the day. The Ultimate Homestyle Soup brings together tender chicken, sweet carrots, and a hint of garlic, all simmered to perfection in a gently seasoned broth. As the ingredients meld, the aroma fills your kitchen—it's earthy and inviting, like a whisper of nostalgia. When the slow cooker works its magic, you can take a breath and let anticipation build.
At the heart of this soup lies the humble onion, its sweetness coaxed out with a bit of butter. Stirring the onions until they are just tender enhances their natural sugars and adds depth. This simple step sets the stage for the rest of the vegetables, and later, the rice to take on that much-loved homestyle flavor.
When it's time to ladle up, a sprinkle of dried parsley adds a touch of brightness, both in color and taste. As you take a spoonful, the different textures harmonize—the softness of shredded chicken mingling with the slight bite of rice. It's the kind of soup that invites you to linger, perhaps sharing stories with loved ones around the table, each scoop a reminder of home.
Ingredients
- 1 tablespoon salted butter
- 1 medium yellow onion diced
- 1 1/2 pounds chicken breasts boneless and skinless
- 4 ribs celery sliced
- 3 large carrots sliced
- 2 cloves garlic minced
- 1/2 teaspoon poultry seasoning
- 2 teaspoons soy sauce
- 1/4 teaspoon black pepper
- 1 bay leaf
- 6 cups low-sodium chicken broth
- 1 1/4 cups instant rice
- salt to taste
- 1 tablespoon dried parsley
Directions
- In a small skillet over medium heat, melt the butter.
- Add the onions to the melted butter and cook, while stirring, until just tender, about 4-5 minutes.
- Transfer the onions to a 6-quart slow cooker
- Add the chicken breasts, the celery, the carrots, the garlic, the poultry seasoning, the soy sauce, the black pepper, the bay leaf, and the chicken broth to the slow cooker.
- Cover the slow cooker and cook until the chicken breasts reach an internal temperature of 165 degrees F, about 3-4 hours on low or 2-3 hours on high.
- Transfer the chicken breasts from the slow cooker to a cutting board.
- Using two forks, shred the chicken breasts.
- Using a mesh strainer or a spoon, skim any foam from the top of the soup in the slow cooker.
- Remove and discard the bay leaf.
- Add the shredded chicken and the instant rice to the slow cooker and cook until the rice is tender, about 10-15 minutes.
- Taste the soup for seasoning and add the salt, as needed.
- Garnish with the parsley and serve.
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