Crockpot Chicken and Rice Soup Recipe

Introduction

This Crockpot Chicken and Rice Soup is a comforting, hearty meal perfect for any day of the week. Slow-cooked to tender perfection, the combination of chicken, vegetables, and rice creates a warm and satisfying bowl of goodness.

Ingredients

• 1 tablespoon butter
• 3 large carrots (diced)
• 3 stalks celery (diced)
• 1/2 medium onion (diced)
• 3 cloves garlic (minced)
• 1 ½ pounds boneless, skinless chicken breasts
• 6 cups chicken stock (plus more as needed)
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup white rice (rinsed and drained)
• 1 cup frozen peas
• ¼ cup chopped fresh parsley
• 1 tablespoon fresh lemon juice

Instructions

1. Step 1: Heat a large skillet over medium heat and melt the butter.
2. Step 2: Add the carrots, celery, and onion to the skillet and cook, stirring often, for 5 minutes until slightly softened.
3. Step 3: Add the minced garlic and cook for 30 seconds more, stirring constantly to avoid burning.
4. Step 4: Transfer the sautéed vegetables to a 6-quart slow cooker.
5. Step 5: Add the chicken breasts, chicken stock, bay leaf, salt, and pepper to the slow cooker.
6. Step 6: Cover and cook on low for 4 hours, until the chicken is cooked through and tender.
7. Step 7: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker along with the rinsed rice.
8. Step 8: Cover and cook on high for 1 hour, allowing the rice to cook fully and absorb the flavors.
9. Step 9: Stir well to combine the soup. Add additional chicken stock if a thinner consistency is desired. Stir in the frozen peas, chopped parsley, and fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed.

Tips & Variations

• For extra flavor, use homemade chicken stock or low-sodium store-bought stock to control salt levels.
• Substitute brown rice for white rice, but increase the cooking time to ensure the rice is tender.
• Add other vegetables like diced potatoes or green beans for more variety and texture.
• If you prefer a creamy texture, stir in a splash of cream or coconut milk just before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little extra chicken stock or water to loosen the soup if it thickens. This soup also freezes well—freeze in portions for up to 3 months and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work great and tend to stay moister with slow cooking. Just adjust cooking times if your slow cooker runs hot.

Do I have to rinse the rice before adding it?

Rinsing the rice removes excess starch and helps prevent the soup from becoming too thick and gummy. It’s recommended for the best texture.

Crockpot Chicken and Rice Soup Recipe

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★★★★★

4.8 from 132 reviews

• Author: Mariam
• Total Time: 5 hours 15 minutes
• Yield: 6 servings 1x

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Description

This comforting Crockpot Chicken and Rice Soup is a hearty, flavorful meal made with tender chicken, fresh vegetables, and white rice simmered in a savory chicken broth. Cooked low and slow in a slow cooker, it delivers effortlessly rich flavors and a satisfying texture, finished with bright notes of lemon and fresh parsley.

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Ingredients

Scale 1x2x3x

Vegetables

• 3 large carrots, diced
• 3 stalks celery, diced
• 1/2 medium onion, diced
• 3 cloves garlic, minced
• 1 cup frozen peas
• 1/4 cup chopped fresh parsley

Protein

• 1 1/2 pounds boneless, skinless chicken breasts

Liquids & Seasonings

• 1 tablespoon butter
• 6 cups chicken stock (plus more as needed)
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup white rice, rinsed and drained
• 1 tablespoon fresh lemon juice

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Instructions

1. Sauté Vegetables: Heat a large skillet over medium heat and melt the butter. Add diced carrots, celery, and onion, cooking while stirring often for about 5 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
2. Transfer to Slow Cooker: Move the sautéed vegetables into a 6-quart slow cooker. Add the chicken breasts, chicken stock, bay leaf, salt, and pepper to the slow cooker.
3. Slow Cook Chicken and Vegetables: Cover and cook on low heat for 4 hours, allowing the chicken to become tender and the flavors to meld.
4. Shred Chicken and Add Rice: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker along with the rinsed white rice.
5. Cook Rice in Slow Cooker: Cover and cook on high heat for 1 hour to cook the rice through.
6. Finish Soup: Stir the soup thoroughly. Add more chicken stock if the soup seems too thick. Then stir in the frozen peas, chopped parsley, and fresh lemon juice. Taste and adjust seasoning with additional salt and pepper if needed before serving.

Notes

• Rinsing the rice before adding it to the slow cooker helps prevent it from becoming gummy.
• Adding lemon juice at the end brightens the flavors and adds a fresh finish.
• You can substitute brown rice but will need to increase cooking time accordingly.
• For a thicker soup, reduce the amount of chicken stock or cook uncovered for the last 15 minutes.
• Use low sodium chicken stock to better control the salt content.

• Prep Time: 15 minutes
• Cook Time: 5 hours
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: chicken soup, slow cooker chicken soup, chicken and rice soup, crockpot recipes, comfort food, easy soup, weeknight dinner