Crock Pot Chicken and Rice Soup is an easy soup that will warm you up on those chilly days. This soup is hearty and full of delicious flavors and is easy to make for those busy days. Serve this with crusty bread and a side salad for a complete meal.
CROCK POT CHICKEN AND RICE SOUP
This year has been especially rainy in Ohio which means I have a slow cooker meal going in my kitchen weekly.
When the chill sets in all I want is a warm cup of Crock Pot Chicken and Rice Soup. This is a family favorite at dinner time.
It is an easy recipe that is perfect for those busy weeknights and a true comfort food.
I love how easy this soup comes together which is why I love slow cooking.
You can put everything in the slow cooker in the morning and go about your day.
I don’t know about you, but I love coming home to a meal waiting for my entire family.
I love that you can quickly throw together a soup using what you have in your pantry and they are warm, and usually healthy.
My family loves a classic chicken noodle soup but also really enjoys changing it up and adding rice instead of noodles. If you like chicken and rice you should also try my One Pot Mediterranean Chicken and Rice, Curry Chicken Rice Casserole or my Southwest Chicken Rice Casserole.
WHAT INGREDIENTS ARE IN CHICKEN AND RICE SOUP?
This soup uses simple ingredients which I love:
CHICKEN BREASTS: I like using skinless chicken breasts for this crockpot chicken rice soup but you can use whatever chicken you want including shredded chicken {I would add this in at the time of serving if it is pre-cooked}, whole chicken, chicken tenders or chicken thighs.
VEGETABLES: When I make a this Slow Cooker Chicken and Rice Soup I like to add celery, onion and carrots.
You can also add peas, green beans or zucchini to bulk up the soup.
BROTH: Pick your favorite chicken broth for this chicken soup.
You can also use a bone broth or a homemade stock. If you like the sweetness of lemon juice in soups add a squeeze of a lemon at the end of the cooking process.
SPICES AND HERBS: The spices and herbs in this soup bring it to the next level.
I use thyme, basil, rosemary, oregano along with turmeric. I also enjoy adding curry powder to my soup sometimes for a warm, rich flavor. Garnish your soup with fresh herbs, like parsley and basil.
RICE: You can use brown rice or white rice in your soup. The cook time will vary depending on what type of rice you use.
This recipe shows you how to use brown rice but if you want to use white rice or white rice you will add that the last hour of cooking on low. You also could do instant rice but the cook time would be much less.
HOW TO MAKE CROCKPOT CHICKEN AND RICE SOUP
ADD INGREDIENTS TO THE CROCKPOT: Place the chicken breasts, carrot, onion, celery, garlic, broth, thyme, rosemary, basil, turmeric, bay leaves and brown rice in the crockpot.
COVER & COOK ON LOW: Cover and cook on low heat for 4-6 hours or high heat for 2-3 hours, or until the chicken is cooked through and rice is tender. {I suggest checking the chicken at the 4 hour mark on low and the 2 hour mark on high to prevent the chicken from drying out.}
You want the thermometer to read 165 degrees F at the thickest part.
When I make chicken in the crockpot I notice chicken can dry out instead of creating tender chicken.
If it is already done and the rice is not tender yet I will remove the chicken and refrigerate it until the end of the cook time. Then I add the shredded or diced chicken back in.
SHRED CHICKEN: Remove the chicken breasts from the soup and shred with two forks or dice it up. Return the chicken to the soup and stir it. Taste and adjust the seasoning. Sprinkle with fresh parsley and a squeeze of a lemon {optional}.
TIPS AND RECIPE MODIFICATIONS
STORAGE: You can store the leftovers in the fridge in an airtight container for up to 5 days. If I know that I might have leftovers I will leave the rice out separately so it doesn’t soak up all of the broth and add it into each bowl and then store it separately in the fridge. When you are ready to serve the leftovers you can add the rice in.
BROTH: If you want a creamy soup you can add a can of cream of celery soup, cream of chicken soup or even cream of mushroom soup. This creates a creamy sauce like soup. I love a creamier soup on days I need comfort food.
CHEESE: For people that like a cheesy soup you can make a cheesy chicken and rice soup by adding in sharp cheddar or mozzarella cheese.
VEGETABLES: Other vegetables you could add are zucchini, bell peppers and red onion.
SPICES: Spices that would be great in this soup are curry, turmeric or paprika.
HERBS: Fresh herbs take this soup to the next level. Try fresh parsley, fresh dill, basil or oregano.
MORE EASY CHICKEN DINNER RECIPES:
EASY BUFFALO CHICKEN QUESADILLAS
RANCH CHICKEN THIGHS
CHICKEN ENCHILADA SLIDERS
AIR FRYER COCONUT CHICKEN TENDERS
YOGURT MARINATED CHICKEN
BAKED CHICKEN TENDERS
Crock Pot Chicken and Rice Soup
Crock Pot Chicken and Rice Soup is an easy soup that will warm you up on those chilly days. This soup is hearty and full of delicious flavors. Serve this with crusty bread and a side salad for a complete meal.
Ingredients
For the soup
- 1 1/2 lbs. boneless skinless chicken breasts
- 5 medium carrots, peeled and chopped (1 1/2 cups)
- 1 medium sweet onion, chopped (about 1 1/2 cups)
- 3 stalks celery, chopped (1 cup}
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon basil
- ¼ teaspoon turmeric {optional}
- 2 bay leaves
- 1 cup brown rice , rinsed
- Salt and freshly ground black pepper, to taste
- Fresh lemon juice
- Fresh parsley and basil, chopped
Instructions
- Place the chicken breasts, carrot, onion, celery, garlic, broth, thyme, rosemary, basil, turmeric, bay leaves and brown rice in the crockpot.
- Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours, or until the chicken is cooked through and rice is tender. {I suggest checking the chicken at the 4 hour mark on low and the 2 hour mark on high to prevent the chicken from drying out. You want the thermometer to read 165 degrees F at the thickest part. When I make chicken in the crockpot I notice chicken can dry out. If it is already done and the rice is not tender yet I will remove the chicken and refrigerate it until the end of the cook time. Then I add the shredded or diced chicken back in.}
- Remove the chicken breasts from the soup and shred with two forks or dice it up. Return the chicken to the soup and stir it. Taste and adjust the seasoning.
- Sprinkle with fresh parsley and a squeeze of a lemon {optional}.
Notes
- If you use white rice you will add it the last hour of cooking on low. I suggest checking it after 30 minutes to make sure it isn't already done cooking. White rice cooks quickly and can get mushy.
- Another option is to use leftover rice you already have. If this is the case just add it at the end of the cook time to warm it up. You won't need more than 10 minutes of it sitting in the slow cooker with the soup to warm it up.
- Refrigerate leftovers for up to 5 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave. This soup usually thickens up so you might need to add water, or more broth to thin it out.
