Lemon & Herb Slow Cooker Chicken & Rice Soup

Name: Lemon & Herb Slow Cooker Chicken & Rice Soup
Prep time: 15 min
Total time: 15 min
Yield: 6-8
Ingredients: 700 g boneless, skinless chicken breasts; 6 cups (1.5 L) chicken stock; 1 cup of white risotto rice; 2 onions, diced; 1 can of corn; 4 carrots, diced; 3 celery stalks, diced; 1 300g bag of spinach; 1 sachet Mingle Lemon &amp; Herb Rub; 1 lemon, juiced &amp; rind removed; 450 g sliced mushrooms; 2 tbsp of butter; 35g plain flour; 1 cup of light or full cream milk; 1 cup of light or full fat cream

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Servings

6-8

Prep Time

15 minutes

Cook Time

6-8 hours

Ingredients

700 g boneless, skinless chicken breasts
6 cups (1.5 L) chicken stock
1 cup of white risotto rice
2 onions, diced
1 can of corn
4 carrots, diced
3 celery stalks, diced
1 300g bag of spinach
1 sachet Mingle Lemon & Herb Rub
1 lemon, juiced & rind removed
450 g sliced mushrooms
2 tbsp of butter
35g plain flour
1 cup of light or full cream milk
1 cup of light or full fat cream

Directions

Add chicken, chicken stock, rice, onion, lemon rind, mushrooms, carrots, corn, celery, Mingle Lemon & Herb Rub, and bay leaves. Stir well.
Cover and cook for 6-8 hours on low.
Add spinach and lemon juice during the final 30 minutes of cooking.
Remove chicken and shred. Return to the slow cooker.
In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk and cream, stirring constantly until slightly thickened.
Stir this mixture into the slow cooker. Adjust consistency with extra cream or milk if needed. If you want it to be less thick, add more milk and cook for another 30 minutes.

Recipe Note

Tips:

Freeze: Soup freezes well in portions for up to 3 months.