Crock Pot Chicken and Rice Soup

This comforting and nourishing chicken and rice soup is perfect for busy days. Let your slow cooker do the heavy lifting while your house fills with the aroma of this hearty meal.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

For the Soup Base

1 to 1.5 pounds boneless skinless chicken thighs or breasts
2 to 3 pieces carrots, chopped
2 stalks celery, chopped
1 piece onion, chopped
2 to 4 cloves garlic, minced (optional but recommended)
6 to 8 cups chicken broth
to taste teaspoon salt
to taste teaspoon pepper
to taste teaspoon dried thyme or Italian seasoning

For Serving

3/4 cup white rice, added in slow cooker or 1 cup cooked rice per bowl
to taste lemon juice, for brightness
to taste parsley, for garnish
to taste butter, for richness

Method

Preparation

Put chopped onion, carrots, celery, and garlic in the slow cooker.
Lay the chicken on top and season with salt, pepper, and thyme. Add broth and a bay leaf if using.

Cooking

Cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken is tender.
Shred the chicken right in the pot with two forks.
Add rice if cooking it in the slow cooker and continue cooking until the rice is tender. For white rice, start checking around 30 minutes.
Taste, adjust seasoning, and finish with lemon juice and herbs.

Notes

This soup is forgiving, but for best results, use chicken thighs for juiciness, do not skip the aromatics, and add brightness at the end with lemon juice or vinegar. If you want a creamy texture, stir in a little milk or half and half at the end.