Crock Pot Chicken and Rice Soup
A warm, filling, and nutritious soup made in a slow cooker that is easy to prepare and perfect for comfort food lovers.
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.
Notes
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, so you may want to thin it with additional water or stock as needed. Squeeze more lemon juice on reheated leftovers for flavor.