It’s soup season! My favorite. Give me a good bowl of soup and a piece of warm crusty bread any meal of the day and I’m a happy lady. Every year I have a few go-to soups like chicken tortilla, tomato, and chicken noodle that I like to make again and again. But I also love to go out of the box and try my hand at some new recipes. I especially love to experiment with recipes that will work in my slow cooker, aka crockpot. It’s such a time-saver to just throw the ingredients in a pot, switch it on, and go! This recipe is meant for one of those crazy days where you aren’t sure if dinner is going to happen. The crockpot does all the work! You won’t believe how delicious it smells, cooking away, while you are at work, running errands,.. fill in the blank. Della’s NEW Basmati with Lemon Zest & Herbs adds the prefect amount of brightness to the tender chicken and artichoke pieces in this soup. I added kale for a little green, but spinach would also work beautifully!
Crock Pot Chicken, Artichoke, and Lemon Zest Rice Soup
½ C Della Basmati with Lemon Zest & Herbs
1 Lg Onion Diced
4 Cloves Garlic, minced
1 14 oz jar or can of Artichoke hearts
1 ½ Lbs bone-less skin-less Chicken Thighs, fat trimmed, diced
8 C Chicken Broth
¼ C White Wine
2 C Kale or Spinach, roughly chopped
½ a Lemon, zested
Salt + Pepper, to taste
Parmesan cheese, shredded
Fresh Lemon slices
Red Pepper Flakes
- Add all the ingredients above the crock pot, except for the kale or spinach. Cover and cook for 6 hrs. on low (or 4 on high)
- Once your soup has cooked for the full 6 hrs, about 10 min before serving, add the kale/spinach. Stir, cover, and allow to cook for an additional 10 min.
- Spoon in individual bowls, garnish, and ENJOY! This soup is wonderful for leftovers.