So, I'm calling this one Jai's Chicken and brown rice soup.
- 4 frozen chicken breasts
- 5 carrots, peeled and diced
- 4 celery sticks, diced
- 1 1/2 onions, diced
- 1/2 a bunch of kale, cleaned, hard veins/stems removed, finely chopped
- 2 1/2 teaspoons cumin
- 2 1/2 teaspoons coriander
- 1 teaspoon salt
- 1 teaspoon pepper (add more later, sometimes I'll use white pepper to change up the flavor)
- dash of hot sauce (or more!)
- 32 oz box of low-sodium chicken broth
- 2 cups cooked brown rice
Put everything into the crock pot except the hot sauce and brown rice. If the contents are not covered by the chicken broth, add more or a little water to make up the difference.
Cook on low for 8-10 hours (or overnight if you're taking it somewhere). If you need to cook faster, cook it on high and perhaps use defrosted chicken.
About an hour before serving (or packaging), pull out the chicken onto a plate and shred with two forks. The meat should just fall apart. Add the chicken back to the crock, add the brown rice and the hot sauce to taste. Taste test at this point to make sure your spices are good. Put the lid on and let the crock pot work it's magic.
This is great with a big salad or a crusty slice of bread.
Variations I've done include adding parsnips with the carrots, and/or spinach instead of kale. The spinach doesn't hold up to the crock pot as well as the kale does. I might try adding spinach later in the cooking process if I did that, again.