Go Back
Bowl of slow cooker chicken and rice soup filled with vegetables and herbs

Chicken and Rice Soup

A hearty and nutritious slow cooker chicken and rice soup, perfect for comfort on chilly nights.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 321
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Chicken Breasts, boneless and skinless
  • 1 cup Brown Rice (or white, if preferred)
  • 2 cups Carrots, chopped
  • 2 cups Celery, diced
  • 1 large Onion, chopped
  • 3 cloves Garlic, minced
  • 8 cups Chicken Broth, low sodium For health-conscious options
  • 1 leaf Bay Leaf
  • 1 teaspoon Thyme, fresh or dried
  • 1 tablespoon Parsley, for garnish
  • to taste Salt and Pepper
Optional Variations
  • 1 Juice Lemon or Lime for a tangy twist
  • 1 cup Quinoa instead of rice for gluten-free

Method
 

Preparation
  1. Place the chicken breasts at the bottom of your slow cooker. Season with salt and pepper.
  2. Add chopped carrots, diced celery, and onion. Incorporate garlic for that aromatic kick.
  3. Add enough chicken broth to cover the ingredients comfortably. Toss in the bay leaf and thyme.
Cooking
  1. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  2. About 30 minutes before serving, stir in the brown rice to avoid it becoming mushy.
  3. Before serving, shred the chicken right in the slow cooker using two forks. Stir well!

Notes

If your soup is too thick after cooking, add a splash of water or broth to reach your desired consistency. Feel free to experiment with different vegetables like spinach for an extra nutrient boost.