Crockpot Chicken and Rice Soup

There’s something incredibly satisfying about a warm, hearty soup that fills your kitchen with comforting aromas all day. Crockpot Chicken and Rice Soup brings that familiar comfort, reminiscent of chilly days spent cozied up at home. This soup combines tender chicken, perfectly cooked vegetables, and soft rice in a broth infused with herbs. It’s a favorite for many because it’s not only delicious but also simple to make. Plus, using a slow cooker means you can let it simmer away as you go about your day, leaving you with a warm, inviting dinner ready to enjoy.

Why You’ll Love This Recipe

  • Effortless and Hands-Off: Just add everything to your crockpot, and let it work its magic.
  • Nourishing and Hearty: Packed with protein, wholesome vegetables, and carbs, it’s a balanced meal in a bowl.
  • Family-Friendly: A mild, comforting flavor that’s a hit with all ages.
  • Perfect for Leftovers: Tastes even better the next day, and you can easily store or freeze portions.

Ingredients You’ll Need:

  • 1 lb chicken breasts (boneless and skinless)
  • 8 cups chicken broth (or vegetable broth for a lighter flavor)
  • 1 cup long-grain white rice (substitute with brown rice if preferred)
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 bay leaf

How to Make Crockpot Chicken and Rice Soup

Step-by-Step Instructions

  1. Prep Ingredients
    Begin by prepping the vegetables. Slice the carrots and celery into thin rounds, dice the onion, and mince the garlic cloves. These aromatics will add depth to your soup, so don’t rush this step!
  2. Assemble the Soup
    Place the chicken breasts in the bottom of the crockpot. Add the chopped carrots, celery, onion, and minced garlic. Sprinkle in the dried thyme, parsley, salt, and black pepper. Drop in the bay leaf for extra flavor, and finish by pouring in the chicken broth and a drizzle of olive oil for a little richness.
  3. Slow Cook
    Set your crockpot to low heat and cook for about 6-7 hours. During this time, the chicken will slowly cook, absorbing the flavors of the vegetables and herbs while turning tender and easy to shred.
  4. Shred the Chicken
    After the cooking time is up, use tongs to remove the chicken breasts. Shred them with two forks until they’re broken into small pieces. Return the shredded chicken to the crockpot, stirring to mix it evenly into the broth.
  5. Add the Rice
    Stir in the rice, cover, and set the crockpot to high. Let it cook for an additional 30-40 minutes, or until the rice is tender but not mushy. This final step adds a hearty, filling quality to the soup that makes it perfect for a one-bowl meal.
  6. Serve and Enjoy
    Remove the bay leaf, give the soup a taste, and adjust the salt or pepper if needed. Ladle the soup into bowls and serve it hot. For a finishing touch, garnish with freshly chopped parsley or a squeeze of lemon for a hint of brightness.

Helpful Tips

  • Rice Variations: Brown rice is an excellent alternative, but it requires longer cooking time. Consider adding it at the beginning with the other ingredients if using brown rice.
  • Fresh Herbs: For extra flavor, garnish with fresh herbs like parsley, thyme, or basil right before serving. It enhances the visual appeal and adds a layer of fresh aroma.
  • Add a Citrus Kick: A squeeze of fresh lemon juice before serving brings a bit of zest that pairs well with the savory soup.
  • Customize Veggies: If you have other vegetables on hand, like zucchini or spinach, feel free to toss them in during the last 20 minutes of cooking.

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 6-7 hours (plus 30-40 minutes for rice)
  • Total Time: 6 hours 50 minutes
  • Yield: 6 servings
  • Category: Soup, Main Dish
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Gluten-Free

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits, so you may need to add a bit of extra broth when reheating.
  • Freezing: This soup freezes well without the rice. If you plan to freeze, cook the soup without rice, and add freshly cooked rice when you’re ready to serve.

Nutritional Information (per serving)

  • Calories: 320 kcal
  • Protein: 25g
  • Carbohydrates: 28g
  • Fat: 10g
  • Fiber: 3g

Frequently Asked Questions

Can I use pre-cooked chicken?
Yes, if you have leftover rotisserie or pre-cooked chicken, add it during the last hour of cooking. This allows the flavors to blend without overcooking the meat.

What if my rice absorbs too much liquid?
Rice continues to soak up liquid as it sits, so if you’re reheating leftovers, add a splash of extra broth to thin it back out to your preferred consistency.

Can I make this soup on the stovetop?
Absolutely. Sauté the vegetables and garlic in a large pot with olive oil, then add the broth, herbs, and chicken. Simmer for about 30 minutes, shred the chicken, add the rice, and cook until the rice is tender.

Related Recipes

If you enjoyed this cozy Crockpot Chicken and Rice Soup, you might love these other hearty favorites:

Conclusion

This Crockpot Chicken and Rice Soup is perfect for those days when you want something warming and nourishing without spending hours in the kitchen. It’s family-friendly, easy to customize, and even tastier the next day. Whether you’re new to slow cooking or a seasoned pro, this recipe is bound to become a staple in your rotation. So grab your ingredients, set the crockpot, and look forward to a bowl of homemade comfort that’s ready when you are!

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Crockpot Chicken and Rice Soup


  • Author: Martha

Description

There’s something incredibly satisfying about a warm, hearty soup that fills your kitchen with comforting aromas all day. Crockpot Chicken and Rice Soup brings that familiar comfort, reminiscent of chilly days spent cozied up at home. This soup combines tender chicken, perfectly cooked vegetables, and soft rice in a broth infused with herbs. It’s a favorite for many because it’s not only delicious but also simple to make. Plus, using a slow cooker means you can let it simmer away as you go about your day, leaving you with a warm, inviting dinner ready to enjoy.


Ingredients

Scale
  • 1 lb chicken breasts (boneless and skinless)
  • 8 cups chicken broth (or vegetable broth for a lighter flavor)
  • 1 cup long-grain white rice (substitute with brown rice if preferred)
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 bay leaf

Instructions

  • Prep Ingredients
    Begin by prepping the vegetables. Slice the carrots and celery into thin rounds, dice the onion, and mince the garlic cloves. These aromatics will add depth to your soup, so don’t rush this step!
  • Assemble the Soup
    Place the chicken breasts in the bottom of the crockpot. Add the chopped carrots, celery, onion, and minced garlic. Sprinkle in the dried thyme, parsley, salt, and black pepper. Drop in the bay leaf for extra flavor, and finish by pouring in the chicken broth and a drizzle of olive oil for a little richness.
  • Slow Cook
    Set your crockpot to low heat and cook for about 6-7 hours. During this time, the chicken will slowly cook, absorbing the flavors of the vegetables and herbs while turning tender and easy to shred.
  • Shred the Chicken
    After the cooking time is up, use tongs to remove the chicken breasts. Shred them with two forks until they’re broken into small pieces. Return the shredded chicken to the crockpot, stirring to mix it evenly into the broth.
  • Add the Rice
    Stir in the rice, cover, and set the crockpot to high. Let it cook for an additional 30-40 minutes, or until the rice is tender but not mushy. This final step adds a hearty, filling quality to the soup that makes it perfect for a one-bowl meal.
  • Serve and Enjoy
    Remove the bay leaf, give the soup a taste, and adjust the salt or pepper if needed. Ladle the soup into bowls and serve it hot. For a finishing touch, garnish with freshly chopped parsley or a squeeze of lemon for a hint of brightness.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits, so you may need to add a bit of extra broth when reheating.
  • Freezing: This soup freezes well without the rice. If you plan to freeze, cook the soup without rice, and add freshly cooked rice when you’re ready to serve.

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