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