Servings: 6

Weight Watcher Smart Points: 10

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 1/2 lb. Chicken Thighs, bone-in
  • 1 lb. Carrots, peeled, cut in half lengthwise and thickly sliced
  • 1 T. Chicken Base
  • 1/2 T. Coarse Salt
  • 2 C. Cooked Brown Rice
  • 2 T. Cornstarch
  • 1/4 C. Fresh Parsley, roughly chopped
  • 1 Garlic Clove, crushed
  • 1 T. Olive Oil
  • 1 Sweet Onion, chopped
  • 7 C. Water, divided
  • 1/2 t. White Pepper


  1. Place the chicken in a crock pot and sprinkle the top with the 1/2 T
  2. salt and 1/2 t
  3. pepper
  4. Pour 4 C
  5. of the water into the crock pot with the chicken
  6. Cook on high for 4 hours, or until chicken is fall off the bone tender
  7. Remove the chicken from the crock pot with tongs and place in a bowl
  8. Set aside to cool slightly
  9. Strain the chicken stock to remove any debris and set aside.When the chicken is cool enough to work with, remove the bones and cartilage
  10. Lightly shred the chicken(it will shred more when added to the soup)
  11. Set aside.Add the olive oil to a stock pot and heat to medium/high
  12. Add the onion, carrot, and 1/2 T
  13. salt to the hot oil and saute for 4-5 minutes
  14. Add the garlic to the pot and saute for another minute
  15. Add the reserved chicken stock to the pot, as well as the remaining 3 cups of water and chicken base
  16. Bring to a simmer and cook until the carrots are very tender.Add the brown rice to the soup and continue to simmer.In a small bowl, mix the cornstarch with the 1/2 C
  17. cold water(starting with 1-2 T
  18. of water and adding more once that is mixed in to avoid lumps)
  19. While stirring constantly, add the cornstarch slurry to the soup, stirring until the soup thickens slightly.Add the shredded chicken and parsley and stir in until just combined
  20. Check the seasonings and add more salt and pepper, if desired.

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