Crockpot Hearty Chicken and Rice Soup
A slow-cooker take on Fannie Farmer's spare, elegant broth soup — deeply savory from pancetta and aromatics, finished with tender rice.
Ingredients
- 6 cupschicken stock(good-quality, low-sodium)
- 2 ozpancetta(finely diced, substitute for lean raw ham)
- 2 mediumcarrot(peeled, cut into small cubes)
- 2celery stalks(sliced thin)
- 1 mediumyellow onion(thinly sliced)
- ½bay leaf
- ½ tspwhole black peppercorns
- ½ tspkosher salt(plus more to taste)
- ⅔ cuplong-grain white rice(uncooked)
Method
- 01
Add the 6 cups chicken stock to the insert of a 4–6 quart slow cooker.
- 02
Stir in the 2 oz pancetta, 2 medium carrots, 2 celery stalks, 1 sliced yellow onion, 0.5 bay leaf, ½ tsp whole black peppercorns, and ½ tsp kosher salt.
- 03
Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours, until the aromatics are fully softened and the broth is fragrant.
- 04
Set a fine-mesh strainer over a large bowl or pot and pour the broth through it, discarding the solids (pancetta, vegetables, bay leaf, and peppercorns).
- 05
Return the strained broth to the slow cooker insert and taste for salt, adjusting as needed.
- 06
Cook the ⅔ cup long-grain white rice separately in a small saucepan according to package directions until just tender, then drain.
- 07
Ladle the hot strained broth into bowls and add a generous spoonful of the cooked rice to each serving.
Adapted from public domain & community sources