Slow Cooker Chicken & Rice Soup and Crunchy Goat Cheese Salad

I am obsessed with my slow cooker. I use it at least once a week, and for a busy mom, its a godsend. Most recipes have two different time frames that the meal can be cooked in, which makes it perfect if I find I have some time in the morning, or if I have to wait until nap time to get into the kitchen. I find most of the meals that you make in the slow cooker to a bit on the heavy side so it can be tricky to find the right recipe when the weather gets warmer. 

I made this soup the other night after it had been raining for days here in NYC. The original recipe calls for turkey and wild rice, but in an effort to make it more spring appropriate I changed it to chicken and white rice. I also paired it with a delicious crispy goat cheese salad. Warm goat cheese and crunchy flavorful topping that takes under 5 minutes to make - yes please!

Chicken and Rice Soup
Adapted from Slow Cooker Revolution

2 onions, minced
4 garlic cloves, minced
1 T tomato paste
1 T vegetable oil
2 tsp minced fresh thyme
2 tsp minced fresh rosemary
8 cups low sodium chicken broth
3 carrots peed and diced
2 celery ribs diced
2 bay leaves
2 lbs chicken thighs, bone-in, skinless
salt and pepper
1 cup white rice
fresh minced parsley

• Microwave onions, garlic, tomato paste, oil, thyme and rosemary for 5 minutes; place in slow cooker.
• Stir broth, carrots, celery and bay leaves in.
• Season chicken with salt and pepper and place in broth.
• Cover and cook till tender; 6-8 hours low, 4.5-6 hours high.
• Remove chicken and shred, discard bones.
• Skim fat off surface of soup, discard bay leaves.
• Stir in rice, cover and cook on high for 30 minutes.
• Stir in shredded chicken and let heat through, about 5 minutes.
• Season with salt and pepper and top with parsley.