Print

Perfect Crowd-Pleasing Crockpot Chicken Rice Soup

crowd-pleasing crockpot chicken rice soup - featured image
Print Recipe

A comforting and easy slow cooker chicken and rice soup that’s perfect for busy weeknights or feeding a crowd. This set-it-and-forget-it recipe uses simple pantry ingredients to create a flavorful, hearty soup that always gets rave reviews.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken breasts
  • 1 cup uncooked long-grain white rice (such as basmati or jasmine)
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1/4 cup fresh parsley, chopped (for garnish)
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Prep your veggies: dice the onion, slice the carrots and celery, and mince the garlic.
  2. Place the chicken breasts in the bottom of a 6-quart or larger slow cooker. Layer the diced onion, sliced carrots, sliced celery, and minced garlic on top.
  3. Sprinkle the dried thyme, dried rosemary, salt, and black pepper over the vegetables. Tuck the bay leaves in on the sides.
  4. Slowly pour the 6 cups of low-sodium chicken broth over everything, ensuring the chicken is mostly submerged.
  5. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
  6. Carefully remove the chicken from the slow cooker and shred it with two forks.
  7. Stir the uncooked rice and shredded chicken into the broth. Make sure the rice is fully submerged.
  8. Cover and cook on high for 30-45 minutes, until the rice is tender.
  9. Remove the bay leaves and discard. Stir in the lemon juice (if using). Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh parsley. Serve hot.

Notes

Don’t add the rice too early or it will become mushy. Use low-sodium broth to control saltiness. Shred the chicken while it’s warm for easiest results. For a thicker soup, mash some cooked vegetables or stir in a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) and cook for 10 more minutes. The soup freezes well, but for best texture, freeze without the rice and add fresh rice when reheating.

Nutrition

Keywords: crockpot chicken rice soup, slow cooker chicken soup, chicken and rice soup, easy chicken soup, crowd-pleasing soup, comfort food, potluck soup

Find it online: https://cookluma.com/perfect-crowd-pleasing-crockpot-chicken-rice-soup/