Thoughtless Thursday: Italian Chicken and Rice Soup

As you all know I was sick last week.  It ended up not being such a bad time to be so, as I’d already batch cooked a bunch of chicken to make the stock for Thanksgiving dinner.  That made this crock pot soup a breeze to throw together, even though I felt lousy.


  • 2 cups pre-cooked chicken
  • 1 box chicken stock
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 onion, diced
  • 1 tablespoon garlic, minced
  • 2 teaspoons Herbs de Provence
  • 1 teaspoon kosher salt
  • 1/4 tsp fresh ground pepper
  • 1/2 cup arborio rice


  1. Add everything but the rice and cook on low for 3-4 hours.
  2. Turn the crock pot up to high and add the rice.
  3. Cook for another hour.
  4. Serve with crusty bread.

Printable version.

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