Why Make This Recipe
Crock Pot Chicken and Rice Soup is the perfect comfort food. It’s warm, filling, and packed with nutritious ingredients. Making it in a slow cooker means you can set it and forget it, allowing the flavors to blend beautifully while you go about your day. Plus, it’s an easy one-pot meal that makes cleanup a breeze!
How to Make Crock Pot Chicken and Rice Soup
Ingredients:
- 2 teaspoons extra-virgin olive oil
- 4 medium carrots, peeled and 1/4-inch diced (about 2 1/2 cups)
- 3 medium celery stalks, 1/4-inch diced (about 2/3 cup)
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup brown rice, rinsed and drained
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 6 to 8 cups chicken stock, divided
- 1 bay leaf
- 6 sprigs fresh thyme, plus additional for serving
- 2 tablespoons fresh lemon juice (or more to taste, optional)
Directions:
Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the olive oil in a large, nonstick pan over medium. Add the carrots, celery, and onion, and cook until the vegetables are beginning to soften, about 8 to 10 minutes. Stir in the garlic, salt, and pepper and cook for an additional 30 seconds. Remove from the heat and transfer to the bottom of the slow cooker. Add the rinsed brown rice to the slow cooker. Arrange the chicken breasts on top, then pour in 6 cups of the chicken stock. Add the bay leaf and thyme. Cover and cook on low for 5 to 6 hours or high for 2 1/2 to 3 1/2 hours, until the rice is tender and the chicken is cooked through. To prevent the chicken from becoming dry, check it early. To check for doneness, insert an instant-read thermometer. The chicken is done when it registers 165 degrees F at the thickest part. If the chicken finishes cooking before the rice, remove it first so that it does not overcook, then re-cover the slow cooker and continue cooking until the rice is tender. Remove the bay leaf and thyme stems and discard. Place the chicken on a plate or cutting board and let it cool slightly. With two forks or your fingers, shred the chicken, then return it to the slow cooker. Stir in the lemon juice. If you would like the soup thinner, add additional stock until you reach your desired consistency. Taste and adjust the seasoning as desired. Serve warm, sprinkled with additional fresh thyme. Refrigerate leftovers for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave. The soup tends to thicken as it sits, so you may want to thin it with additional water or stock as needed. The lemon loses its punch as the soup sits, so feel free to squeeze a little more onto your freshly reheated leftovers too.
How to Serve Crock Pot Chicken and Rice Soup
Serve this soup warm in bowls, garnished with a sprinkle of fresh thyme. It pairs well with crusty bread or a simple side salad for a complete meal.
How to Store Crock Pot Chicken and Rice Soup
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the soup for up to 3 months. If you plan to freeze, make sure to leave out the lemon juice until you reheat it, as it can lose its flavor during freezing.
Tips to Make Crock Pot Chicken and Rice Soup
- Use Any Chicken Parts: You can use other cuts like thighs or even a whole chicken cut into pieces.
- Add Extra Veggies: Feel free to throw in other vegetables like peas, green beans, or spinach for extra nutrition.
- Adjust the Spice: If you like a bit of heat, add a pinch of red pepper flakes.
Variation
For a creamier version, stir in a cup of cream or milk just before serving. This will make the soup richer and adds a nice velvety texture.
FAQs
1. Can I use white rice instead of brown rice?
Yes, you can use white rice. Just keep in mind that the cooking time will be shorter.
2. Can I make this soup ahead of time?
Absolutely! You can prepare it the night before and let it cook in the slow cooker the next day.
3. Is this soup gluten-free?
Yes, as long as you ensure the chicken stock you use is gluten-free, this soup is a great gluten-free option!
Crock Pot Chicken and Rice Soup
Ingredients
Vegetables
- 2.5 cups 4 medium carrots, peeled and 1/4-inch diced
- 2/3 cup 3 medium celery stalks, 1/4-inch diced
- 1/2 cup 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 6 sprigs fresh thyme, plus additional for serving
Main Ingredients
- 1 cup brown rice, rinsed and drained
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 6 to 8 cups chicken stock, divided
- 2 tablespoons fresh lemon juice, optional Add more to taste
- 2 teaspoons extra-virgin olive oil For cooking
Instructions
Preparation
- Lightly coat a 5-quart or larger slow cooker with nonstick spray.
- Heat the olive oil in a large, nonstick pan over medium heat.
- Add the carrots, celery, and onion, and cook until the vegetables begin to soften, about 8 to 10 minutes.
- Stir in the garlic, salt, and pepper, and cook for an additional 30 seconds.
- Remove from heat and transfer to the bottom of the slow cooker.
- Add the rinsed brown rice to the slow cooker.
- Arrange the chicken breasts on top, then pour in 6 cups of the chicken stock.
- Add the bay leaf and thyme.
Cooking
- Cover and cook on low for 5 to 6 hours or high for 2 1/2 to 3 1/2 hours, until the rice is tender and the chicken is cooked through.
- To prevent the chicken from becoming dry, check it early. The chicken is done when it registers 165 degrees F at the thickest part.
- If the chicken finishes cooking before the rice, remove it first so that it does not overcook.
- Remove the bay leaf and thyme stems and discard.
- Place the chicken on a plate or cutting board and let it cool slightly.
- With two forks or fingers, shred the chicken, then return it to the slow cooker.
- Stir in the lemon juice. If you would like the soup thinner, add additional stock until you reach the desired consistency.
- Taste and adjust the seasoning as desired.
Serving
- Serve warm, sprinkled with additional fresh thyme. Pairs well with crusty bread or a simple side salad.