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Slow Cooker Chicken and Rice Soup

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Slow Cooker 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. 

Slow Cooker Chicken and Rice Soup in White Bowl

SLOW COOKER CHICKEN AND RICE SOUP 

This year has been especially rainy in Ohio. When the chill sets in all I want is a warm cup of Slow Cooker Chicken and Rice Soup. I love how easy this soup comes together in the crockpot. 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 me. 

Soup is my kind of comfort in spring. 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. Today’s soup is hearty, warming and full of flavor. 

Slow Cooker Chicken and Rice Soup Above

WHAT INGREDIENTS ARE IN CHICKEN AND RICE SOUP?

CHICKEN BREASTS: I like using chicken breasts for this crockpot chicken rice soup but you can use whatever chicken you want including 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 you will add that the last hour of cooking on low. 

en and Rice Soup with spoon

During the week when my days are busy I always look for quick and easy slow cooker recipes that I can prep in the morning. A few of my recent favorites are this Crockpot Mexican Chicken Soup, Slow Cooker Chicken Marsala and this Slow Cooker Mongolian Beef. 

Side dishes to serve this soup with:

Gouda Smashed Potatoes 

Lemon Arugula Salad with Pine Nuts 

Kale Salad with Lemon Dressing

Slow Cooker Chicken and Rice Soup with bread

If you like this chicken and rice soup you might also like these recipes:

Slow Cooker Chicken Noodle Soup

Slow Cooker White Chicken Chili 

Moroccan Butternut Squash Chicken Soup 

Slow Cooker Chicken and Rice Soup in White Bowl

Slow Cooker Chicken and Rice Soup

Yield: 6-8
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

Slow Cooker 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

  1. Place the chicken breasts, carrot, onion, celery, garlic, broth, thyme, rosemary, basil, turmeric, bay leaves and brown rice in the crockpot.
  2. 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.}
  3. 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.
  4. 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.
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Wednesday 12th of February 2020

[…] Many of us get colds this time of year and Chicken Noodle Soup recipes can be a great thing to eat when you are sick. The garlic, lemon and chicken broth are a great way to boost your immune system.  If you like this soup you should also add this Asian Chicken Noodle Soup Recipe and this Slow Cooker Chicken and Rice Soup.  […]

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