Lemon Chicken and Rice Soup
Serve with crescent rolls or fresh bread.
Servings
6servings
Servings
6servings
Ingredients
Materials
Instructions
  1. Directions
  2. Combine all items in crockpot and cook on “low” setting for 6-8 hours or until carrots and onions are tender.
  3. Shred chicken.
  4. To Freeze and Cook Later
  5. Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date (which would be 3 months from the prep date).
  6. Add all ingredients to freezer bag (except broth), seal, and freeze up to three months.
  7. When ready to cook, thaw freezer bag overnight in the refrigerator or in the morning in water.
  8. Add to crockpot with broth and cook on “low” setting for 6-8 hours.
  9. Shred chicken.
Recipe Notes

To Freeze and Cook Later

  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
  2. Add all ingredients except broth to your freezer bag.
  3. Remove as much air as possible, seal, and freeze.

To Cook

  1. Thaw freezer bag overnight in refrigerator or in water in the morning.
  2. Pour contents of freezer bag into your crockpot and add broth.
  3. Cook on “low” setting for 6-8 hours or until carrots and onions are tender.
  4. Shred chicken.
  5. Garnish with lemon slices.