Name: Crockpot Chicken and Rice Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1½ lbs boneless, skinless chicken breasts or thighs; ¾ cup long-grain white rice (rinsed); 2 carrots, diced; 2 celery stalks, chopped; 1 onion, finely diced; 3 cloves garlic, minced; 6 cups low-sodium chicken broth; 1 tsp dried thyme; 1 tsp dried parsley; Salt and pepper, to taste; Lemon juice (optional, for serving)

Description

A cozy, comforting Crockpot Chicken and Rice Soup that combines tender chicken, wholesome rice, and vegetables in a rich, flavorful broth perfect for busy weeknights or relaxed weekends.

Ingredients

1½ lbs boneless, skinless chicken breasts or thighs
¾ cup long-grain white rice (rinsed)
2 carrots, diced
2 celery stalks, chopped
1 onion, finely diced
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper, to taste
Lemon juice (optional, for serving)

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Instructions

Place diced carrots, celery, and onion at the bottom of the slow cooker.
Layer chicken breasts or thighs on top of the vegetables.
Add garlic, thyme, parsley, salt, and pepper.
Pour in chicken broth to cover ingredients completely.
Cook on low for 6–7 hours or on high for 3½ hours.
If using white rice, stir it in halfway through cooking. For brown rice, add it at the start.
When chicken is tender, remove it, shred with two forks, and return to the slow cooker.
Stir well to combine; adjust seasoning if needed.
Optional: add a splash of cream or a squeeze of lemon before serving for extra flavor.
Serve hot with crusty bread or salad on the side.

Notes

This Crockpot Chicken and Rice Soup can be stored in the fridge for up to 4 days or frozen for up to 3 months. For a lighter option, skip the cream and brighten the flavor with fresh lemon juice.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: American