Why You’ll Love This Recipe
Crockpot Chicken and Rice Soup is a hearty, comforting dish that is simple to make and perfect for any time of year. The tender chicken, aromatic vegetables, and wholesome rice come together in a savory broth, creating a deliciously satisfying soup. The beauty of this recipe lies in its hands-off cooking method—just toss everything into the Crockpot and let it work its magic. Whether you’re looking for a quick meal to feed the family or a soothing dish for a sick day, this soup delivers comfort in every spoonful.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 cup long-grain rice
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp dried thyme
- Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Place the chicken breasts at the bottom of the Crockpot.
- Add the chicken broth, rice, diced carrots, diced celery, diced onion, minced garlic, dried thyme, salt, and pepper to the Crockpot.
- Stir everything to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and the rice is tender.
- Remove the chicken breasts from the Crockpot and shred them using two forks. Return the shredded chicken to the soup.
- Stir to combine and adjust seasoning if necessary.
- Serve hot and enjoy!
Servings and Timing
- Servings: 6-8
- Cooking Time: 6-7 hours on low or 3-4 hours on high
Variations
- Add Vegetables: You can add more vegetables like peas, corn, or green beans for extra color and flavor.
- Spicy Kick: Add a pinch of red pepper flakes or a chopped jalapeño for a touch of heat.
- Creamy Version: Stir in a cup of heavy cream or half-and-half at the end of cooking to make the soup creamy and rich.
- Herb Variations: Try adding fresh herbs like rosemary, parsley, or bay leaves for a different flavor profile.
Storage/Reheating
- Storage: Leftover soup can be stored in an airtight container in the fridge for up to 4 days.
- Freezing: You can freeze this soup for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
- Reheating: Reheat the soup on the stovetop over low heat, adding a bit more chicken broth if necessary to adjust the consistency.
FAQs
How long can I keep leftovers of Crockpot Chicken and Rice Soup?
Leftovers can be stored in the fridge for up to 4 days in an airtight container.
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just increase the cooking time by an additional hour if cooking on low.
Can I use a different type of rice?
You can use other types of rice like basmati or jasmine, but note that cooking times may vary slightly. Long-grain rice works best for this recipe.
Can I add more vegetables to the soup?
Yes, you can add other vegetables like peas, corn, or parsnips for added nutrition and flavor.
Can I use a rotisserie chicken instead of cooking chicken breasts?
Yes, you can use cooked rotisserie chicken instead. Just add it to the soup after the vegetables have softened and skip the step of cooking the chicken breasts.
What if the soup is too thick?
If the soup is too thick, you can add more chicken broth to thin it out to your desired consistency.
Can I make this recipe ahead of time?
Yes, this soup can be made ahead of time. Store it in the fridge for up to 4 days or freeze it for longer storage.
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind it will require a longer cooking time. If using brown rice, cook the soup on low for 7-8 hours.
How do I adjust the seasoning for my taste?
Taste the soup towards the end of cooking and adjust the seasoning by adding more salt, pepper, or thyme if needed.
Can I add dairy to this soup?
Yes, you can add a splash of heavy cream or half-and-half to make the soup creamy. Stir it in during the last 10-15 minutes of cooking.
Conclusion
Crockpot Chicken and Rice Soup is the epitome of comfort food. With tender chicken, hearty vegetables, and perfectly cooked rice in a flavorful broth, this soup is both filling and delicious. The slow cooker makes it an effortless dish to prepare, and the possibilities for customization are endless. Whether you keep it simple or add extra flavors and ingredients, this soup is sure to be a hit with everyone.
Print
Chicken and Rice Soup
- Total Time: 6.5 to 7.5 hours
- Yield: 6-8 servings
- Diet: Gluten Free
Description
Crockpot Chicken and Rice Soup is a hearty, comforting dish featuring tender chicken, wholesome rice, and aromatic vegetables in a savory broth. Perfect for any season, this easy slow-cooker recipe delivers rich flavor with minimal effort. Whether you’re feeding the family or seeking comfort on a chilly day, this soup is the ultimate cozy meal.
Ingredients
1 lb boneless, skinless chicken breasts
6 cups chicken broth
1 cup long-grain rice
2 carrots, diced
2 celery stalks, diced
1 onion, diced
2 garlic cloves, minced
1 tsp dried thyme
Salt and pepper, to taste
Instructions
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Place chicken breasts at the bottom of the Crockpot.
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Add chicken broth, rice, diced carrots, celery, onion, garlic, dried thyme, salt, and pepper.
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Stir everything to combine.
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Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is cooked and rice is tender.
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Remove chicken breasts, shred with two forks, and return to the soup.
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Stir to combine and adjust seasoning as needed.
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Serve hot.
Notes
Add vegetables like peas, corn, or green beans for extra color and flavor.
For a creamy version, stir in heavy cream or half-and-half at the end of cooking.
Spice it up with red pepper flakes or chopped jalapeños.
Feel free to use brown rice, but increase cooking time to 7-8 hours on low.
Rotisserie chicken can be substituted for fresh chicken.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Soup, Comfort Food, Crockpot Recipes
- Method: Slow Cooker
- Cuisine: American
