Crock Pot Chicken Rice Soup

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This Crock Pot Chicken Rice Soup is cozy, comforting, and incredibly simple to make. Tender chicken, fluffy rice, and classic vegetables simmer low and slow in a savory broth for a hearty, stick-to-your-ribs meal. It’s the perfect set-it-and-forget-it dinner for busy days, chilly nights, or whenever you need a warm, nourishing bowl of homemade goodness.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 cup long-grain white rice, rinsed
  • 4 cups chicken broth
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper, to taste
  • 2 cups fresh spinach (optional)
  • Juice of 1 lemon (optional)

Instructions

  1. Place the chicken breasts in an even layer on the bottom of the crock pot.
  2. Add the rice, chicken broth, diced carrots, diced celery, chopped onion, minced garlic, dried thyme, dried parsley, salt, and pepper over the chicken.
  3. Stir the top layer gently to distribute the rice and seasonings, keeping the chicken mostly on the bottom.
  4. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and the rice and vegetables are tender.
  5. Remove the chicken breasts from the crock pot and shred them with two forks. Return the shredded chicken to the soup and stir to combine.
  6. If using, stir in the fresh spinach, cover, and let it wilt in the hot soup for about 5 minutes.
  7. Just before serving, add the juice of 1 lemon, if desired, and adjust seasoning with additional salt and pepper to taste. Ladle into bowls and serve warm.

Variation

  1. Use brown rice instead of white; increase the cook time slightly and be prepared for a thicker, heartier soup.
  2. Make it creamy by stirring in 1/2–1 cup of half-and-half or heavy cream at the end of cooking, warming just until heated through.
  3. Add extra veggies like peas, corn, or green beans in the last 30 minutes of cooking for more color and nutrition.

Cooking Notes

  1. Slow cookers can vary in temperature; check the rice for doneness a bit early the first time you make this recipe.
  2. If you prefer firmer rice, reduce the cook time slightly or add the rice halfway through the cooking time.
  3. Avoid lifting the lid frequently while cooking; each peek can significantly extend the cook time.

Serving Suggestions

  1. Serve with warm crusty bread, dinner rolls, or garlic toast for dipping into the flavorful broth.
  2. Pair with a simple side salad for a light but complete meal.
  3. Top each bowl with freshly cracked black pepper, chopped parsley, or grated Parmesan for extra flavor.

Tips

  • Cut the vegetables into similar-sized pieces so they cook evenly and become tender at the same time.
  • Use a mix of chicken breasts and thighs if you like a richer, more flavorful broth.
  • If you plan for leftovers, you can slightly undercook the rice so it doesn’t become too soft when reheated.

Prep Time

  • Prep Time: 15 minutes
  • Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
  • Total Time: 6–8 hours

Nutritional Information (Per Serving)

  • Calories: 320 kcal
  • Protein: 25 g
  • Sodium: 780 mg

Frequently Asked Questions

  1. Can I use pre-cooked chicken?
    Yes. Add shredded rotisserie or leftover cooked chicken during the last 30–45 minutes of cooking so it warms through without drying out.
  2. Can I use frozen chicken?
    For food safety, it’s best to thaw chicken before adding it to the slow cooker, but many home cooks do use frozen. If you do, increase the cook time and ensure the chicken reaches 165°F (74°C).
  3. Can I make this with wild rice or a rice blend?
    Yes, but wild rice and blends take longer to cook and may stay firmer. Check the package directions and adjust the slow cooker time as needed.
  4. How do I store and reheat leftovers?
    Store cooled soup in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding extra broth or water if it has thickened.

Conclusion

Crock Pot Chicken Rice Soup brings together tender chicken, wholesome rice, and classic veggies in a rich, comforting broth all with minimal effort. Just load up the slow cooker, let it simmer, and come back to a hearty, homemade soup that tastes like it’s been tending on the stove all day. It’s an easy, satisfying favorite you’ll turn to again and again.

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Crock Pot Chicken Rice Soup

  • Author: Avery
  • Total Time: 7 hours 15 minutes
  • Yield: 6 servings 1x
  • Diet: Omnivore, Gluten-Free (if using gluten-free broth)
Print Recipe

Description

This Crock Pot Chicken Rice Soup is cozy, comforting, and incredibly simple to make. Tender chicken, fluffy rice, and classic vegetables simmer low and slow in a savory broth for a hearty, stick-to-your-ribs meal. It’s the perfect set-it-and-forget-it dinner for busy days, chilly nights, or whenever you need a warm, nourishing bowl of homemade goodness.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 1 cup long-grain white rice, rinsed
  • 4 cups chicken broth
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper, to taste
  • 2 cups fresh spinach (optional)
  • Juice of 1 lemon (optional)

Instructions

  1. Place the chicken breasts in an even layer on the bottom of the crock pot.
  2. Add the rice, chicken broth, diced carrots, diced celery, chopped onion, minced garlic, dried thyme, dried parsley, salt, and pepper over the chicken.
  3. Stir the top layer gently to distribute the rice and seasonings, keeping the chicken mostly on the bottom.
  4. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and the rice and vegetables are tender.
  5. Remove the chicken breasts from the crock pot and shred them with two forks. Return the shredded chicken to the soup and stir to combine.
  6. If using, stir in the fresh spinach, cover, and let it wilt in the hot soup for about 5 minutes.
  7. Just before serving, add the juice of 1 lemon, if desired, and adjust seasoning with additional salt and pepper to taste. Ladle into bowls and serve warm.

Notes

  • Rinse the rice before adding it to the slow cooker to remove excess starch and help prevent it from becoming too gummy.
  • If the soup thickens more than you like as it sits, stir in additional chicken broth or water until it reaches your desired consistency.
  • Use low-sodium chicken broth if you want more control over the salt level.
  • The lemon juice is optional but brightens the flavors and balances the richness of the broth.
  • Prep Time: 15 minutes
  • Cook Time: 7 hours
  • Category: Soup, Main Dish
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 320 kcal
  • Sugar: 4 g
  • Sodium: 780 mg
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 2 g
  • Protein: 25 g
  • Cholesterol: 70 mg

Keywords: crock pot chicken rice soup, slow cooker chicken soup, hearty chicken rice soup, easy crock pot recipe, comfort food

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