Slow-Cooker Chicken and Rice Soup
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By Cecelia Jenkins
Appears in Cook's Country December/January 2016
We were surprised to find that the big problem here was the rice, which either blew apart or stayed chewy—or both—in every batch of soup.
WHY THIS RECIPE WORKS
Most recipes for this rather simple soup are quite bland. To kick things up a notch, we first seared our bone-in chicken thighs in a skillet to build flavor (fond) before adding onions, carrots, celery, and some white wine to the pan. We th...
