Oh, let me tell you about one of my go-to comfort recipes that never fails to warm me up from the inside out—Crockpot Chicken and Rice Soup. There’s just something magical about tossing a few simple ingredients into the slow cooker in the morning and coming back hours later to a kitchen filled with the most delicious aroma. This soup reminds me of cozy Sunday evenings when the weather starts to cool down and all I want is something hearty, nourishing, and easy to make. It was actually my grandmother who inspired me to start making soups in a crockpot. She always said, “Let the pot do the work while you enjoy the day,” and she couldn’t have been more right.
What makes this soup such a winner for me is how fuss-free it is. You don’t need fancy ingredients or hours of prep. Just wholesome vegetables, tender chicken, a bit of seasoning, and of course, rice to soak up all that savory goodness. I remember the first time I made this for a friend who wasn’t feeling well. She said it was the best thing she had eaten in weeks, and she took the rest home in a thermos. That’s the power of this soup—it comforts, heals, and fills you with love in every spoonful.
Another great thing about Crockpot Chicken and Rice Soup is how versatile it is. You can throw in any vegetables you like or swap out the rice for noodles or quinoa if that’s what you have on hand. I’ve even made it with leftover rotisserie chicken, and it still turns out delicious. Whether you’re cooking for your family, meal-prepping for the week, or just looking for something easy to toss together on a busy day, this soup has your back.
What’s in Crockpot Chicken and Rice Soup?
Chicken Breasts or Thighs: Boneless, skinless chicken adds lean protein and rich flavor as it cooks slowly. I usually go with thighs for a bit more tenderness.
Carrots, Celery, and Onion: This classic trio gives the soup a solid base of flavor and brings the vegetables’ natural sweetness into play.
Garlic: Just a few cloves go a long way to adding depth and warmth to the broth.
Uncooked White Rice: The rice soaks up all the chicken broth and adds heartiness to the soup. I prefer long-grain white rice, but you can use brown rice if you increase the cooking time.
Chicken Broth: Use a good-quality broth, homemade if you have it! It brings everything together with savory richness.
Bay Leaf and Dried Herbs: A bay leaf, thyme, and parsley make the soup aromatic and comforting.
Salt and Pepper: Essential for bringing all the flavors into balance.
Fresh Parsley (Optional): A sprinkle on top before serving adds a nice pop of color and a fresh finish.
Is Crockpot Chicken and Rice Soup Good for You?
Yes, it absolutely is! This soup is full of clean ingredients and perfect for days when you want something light but filling.
Chicken: Lean protein that helps keep you full and supports muscle health.
Vegetables: Loaded with vitamins, minerals, and fiber—great for digestion and overall wellness.
Rice: A simple carbohydrate that provides energy and makes the soup satisfying.
Low-Fat Broth: Keeps things light without sacrificing flavor.
You can always adjust the salt and use brown rice or extra veggies to make it even more nutrient-packed. If you’re feeling under the weather or just want a bowl of something wholesome, this is it.
Ingredients
– 1 lb boneless, skinless chicken breasts or thighs
– 3 medium carrots, peeled and sliced
– 2 celery stalks, chopped
– 1 medium onion, diced
– 3 garlic cloves, minced
– 3/4 cup uncooked white rice
– 6 cups chicken broth
– 1 bay leaf
– 1/2 teaspoon dried thyme
– 1/2 teaspoon dried parsley
– Salt and pepper to taste
– Chopped fresh parsley for garnish (optional)
Serves: 4–6 people (depending on how many go back for seconds)
Let’s get cooking!
How to Make Crockpot Chicken and Rice Soup
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Layer the Ingredients:
Start by placing the chicken breasts or thighs into the bottom of your crockpot. On top of the chicken, add the chopped carrots, celery, diced onion, and minced garlic. This layering allows the flavors to blend as they cook, with the chicken infusing the broth from the bottom up. -
Add Rice and Seasonings:
Sprinkle the uncooked white rice evenly over the vegetables. Add the bay leaf, dried thyme, dried parsley, and a generous pinch of salt and pepper. These simple herbs provide a warm, savory depth that makes this soup feel like a big hug in a bowl. -
Pour in the Broth:
Slowly pour the chicken broth over all the ingredients. Make sure everything is submerged. Stir gently to combine without disturbing the layers too much. -
Set It and Forget It:
Cover the crockpot with the lid. Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and the rice is tender. Try not to lift the lid too often during cooking—each peek lets out valuable heat and moisture. -
Shred the Chicken:
Once the soup is cooked, remove the chicken pieces with tongs or a slotted spoon. Place them on a plate and shred using two forks. The chicken should be incredibly tender and fall apart easily. Return the shredded meat to the crockpot and stir it into the soup. -
Taste and Adjust:
Give the soup a final taste. Add more salt or pepper if needed, and remove the bay leaf. If the soup is too thick for your liking, add an extra splash of broth or hot water to loosen it up. -
Serve and Garnish:
Ladle the soup into bowls and sprinkle with freshly chopped parsley for a bright finish. Serve hot and enjoy the comforting warmth in every bite.
Tips and Variations for Extra Flavor
– Make it Creamy: For a richer texture, stir in a splash of unsweetened almond milk or a few tablespoons of plain Greek yogurt right before serving. It gives a lovely creamy consistency without adding much fat.
– Add Extra Vegetables: Feel free to toss in spinach, corn, green beans, or zucchini during the last 30 minutes of cooking for extra nutrients and color.
– Switch the Grain: If you prefer brown rice, keep in mind that it takes longer to cook. Consider cooking it separately and adding it toward the end, or extend the crockpot time by about an hour.
– Use Leftover Chicken: If you have pre-cooked chicken on hand, you can stir it into the soup during the last 30 minutes of cooking—just skip the raw chicken step.
– Spice It Up: Add a pinch of red pepper flakes or a chopped jalapeño if you like a little kick in your soup.
– Meal Prep Magic: This soup stores beautifully in the fridge for up to 4 days. The rice may absorb more liquid over time, so just add a splash of broth when reheating to loosen it up.
– Freeze It: Want to save some for a rainy day? Let the soup cool completely, then portion it into freezer-safe containers. It’ll keep for up to 3 months. Just thaw in the fridge overnight and reheat gently on the stovetop.
This Crockpot Chicken and Rice Soup really is one of those recipes that works for just about any occasion—sick days, busy weeknights, or cozy weekends. It fills your home with comforting aromas, feeds your body with nourishing ingredients, and makes everyone at the table feel cared for. So go ahead, grab your ingredients, let your crockpot do the work, and enjoy every spoonful.
Frequently Asked Questions
1. Can I use brown rice instead of white rice in this crockpot soup?
Yes, absolutely! However, brown rice takes longer to cook than white rice. If you want to use it, add an extra 1 to 1.5 hours to the cooking time on low, or consider cooking the rice separately and stirring it into the soup just before serving. That way, the texture stays perfect, and the rice doesn’t become mushy.
2. How do I prevent the rice from getting too soft or mushy?
To avoid mushy rice, make sure to use long-grain white rice and avoid stirring the soup too often while it cooks. If you’re preparing the soup in advance or planning to store leftovers, you can also cook the rice separately and add it to each bowl when reheating. This technique keeps the grains firm and helps maintain the soup’s texture.
3. Can I make this recipe dairy-free and gluten-free?
Yes! This recipe is naturally dairy-free and gluten-free, as long as you check your broth ingredients. Some store-bought broths contain hidden gluten or additives, so always read the label carefully. Since there’s no cream or flour added, it’s already a great option for many dietary needs.
4. Can I add other proteins or vegetables to customize the soup?
Definitely! This recipe is very flexible. You can swap the chicken for cooked turkey or shredded beef, depending on what you have. For extra vegetables, toss in diced zucchini, spinach, kale, corn, or peas during the last hour of cooking. These additions boost the nutrition and give your soup a colorful, fresh twist.
Let the crockpot work its magic while you go about your day, and enjoy a warm bowl of comfort when it’s ready.
Print
Crockpot Chicken and Rice Soup
- Total Time: (3-4 hours on high)
- Yield: 6 servings 1x
Description
This Crockpot Chicken and Rice Soup is the epitome of comfort food. It’s perfect for busy days, as it simmers in the background while you get on with your life. With tender chicken, creamy rice, and flavorful vegetables, this soup is not only easy to make but also incredibly satisfying. Whether you’re feeding a family or prepping for a week of meals, this recipe is a winner!
Ingredients
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2 chicken breasts or thighs (boneless, skinless)
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3 carrots, peeled and chopped
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3 celery stalks, chopped
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1 small onion, diced
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2 cloves garlic, minced
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1 cup white rice (uncooked)
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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1 bay leaf
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6 cups chicken broth
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Salt and pepper to taste
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Fresh parsley for garnish (optional)
Instructions
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Prepare Ingredients:
Place the chicken breasts or thighs at the bottom of your crockpot. Add the chopped carrots, celery, onion, and garlic. -
Layer Rice and Seasonings:
Sprinkle the rice evenly over the veggies. Add the dried thyme, dried parsley, bay leaf, salt, and pepper. -
Add Broth:
Pour the chicken broth over all the ingredients, making sure everything is submerged. Stir gently. -
Cook:
Cover the crockpot and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and the rice is tender. -
Shred Chicken:
Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the pot and stir everything together. -
Taste and Adjust:
Taste the soup and adjust the seasoning if needed. Discard the bay leaf before serving. -
Serve:
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!
Notes
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Make it Creamy: For a creamier soup, stir in a splash of almond milk or a few tablespoons of plain Greek yogurt before serving.
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Add More Veggies: Feel free to toss in extra vegetables like spinach, peas, or zucchini for a heartier soup.
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Frozen Chicken: You can use frozen chicken breasts in the recipe, just add an extra hour to the cooking time.
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Freezer-Friendly: This soup freezes well for up to 3 months. Store in airtight containers and reheat when needed.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low