When it comes to comfort food, there’s nothing like a cozy, warming bowl of it Crockpot Chicken Rice Soup.
This healthy and hearty comforting soup is filled with tender chicken, vegetables, herbs and rice in a hearty broth.
Perfect for a weeknight dinner or an easy weekend crowd pleaser!
Homemade Chicken Rice Soup
This soup is a slow cooker version of our favorite chicken rice soup recipe, a perfect at-home meal!
- Thanks to the minimal preparation time, it’s perfect for busy weekdays.
- It’s packed with nutritious ingredients, making it a healthy choice.
- Prepare chicken and rice soup in crockpot before work and come home heartwarming Dinner.
- budget friendly Option perfect for large families or larger gatherings.
- Both children and adults love the mild taste of chicken and rice soup, which has a calming effect on upset stomachs and runny noses.
- The comforting and familiar flavors of this recipe are guaranteed to warm you from the inside out.
ingredients and variations
Make it and serve it all week and the chicken rice soup will taste even better the next day!
Chicken breast: The great thing about this recipe is that the chicken is raw, so it’s easy to prepare. We use chicken breast, but feel free to substitute chicken thighs. If using leftover cooked chicken, it should be added along with the rice to keep it from overcooking.
Vegetables: Onions and celery add great flavor to the broth. Feel free to add more veggies if you like.
PRO TIP: Short on time? Just throw in a frozen bag of veggie mix!
chicken soup: This is the base of the soup. If you have homemade broth, that would work perfectly too.
rice – Instant rice cooks quickly and goes great with this soup. Our tests did not provide optimal results with regular white rice. If you want to use other types of rice (white, brown, or wild), consider cooking them on the side and adding them to the soup.
How to Make Chicken Rice Soup in a Crockpot
- Fry onions in butter until tender and place in bottom of crockpot (according to the full recipe below).
- Add remaining ingredients (except rice and parsley), cover and cook on low for 3-4 hours or on high for 2-3 hours.
- Remove the chicken, shred and return to the crockpot along with the instant rice.
- Cook until rice is tender and garnish with parsley before serving.
Save the chicken and rice soup
- Store chicken and rice soup in a covered container in the refrigerator for up to 4 days and reheat in the microwave or on the stovetop.
- Freeze portions in ziplock bags for up to 4 weeks and thaw overnight in the refrigerator or Dutch oven on low.
More Chicken Soup Recipes
Whether you’re craving a classic chicken noodle soup or want to explore new flavors, these recipes will warm your soul and delight your taste buds. Settle in with a bowl of soothing delights.
Did your family enjoy this Crockpot Chicken Rice Soup? Leave us a comment and rating below!
Crockpot Chicken Rice Soup
This Crockpot Chicken Rice Soup is a cozy and comforting one-pot meal!
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In a small skillet, sauté the onion and butter over medium-high heat until soft. Pour into a 6 liter slow cooker.
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Add chicken breasts, celery, carrots, minced garlic, poultry seasoning, soy sauce, black pepper, bay leaf, and chicken broth to slow cooker.
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Cover and cook 3-4 hours on LOW or 2-3 hours on HIGH.
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Remove the chicken from the slow cooker, place in a large bowl and shred with two forks. If desired, use a strainer or spoon to skim the foam from the top of the soup.
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Discard the bay leaf and return the shredded chicken to the slow cooker along with the instant rice.
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Cook for 10 to 15 minutes or until rice is tender.
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Stir in the fresh parsley, season with salt and serve.
We have tested this with other types of rice, including long grain white rice. Results can be inconsistent, so we recommend instant rice. If you want to use long grain rice, cook it separately and add the rice to the soup along with the chicken. Let the soup heat up for 15 minutes.
If you want to keep leftovers, you can cook the rice on the side and add it to each bowl. If leftovers are refrigerated with rice, the rice will absorb the broth and the consistency of the soup will change.
Leftover chicken and rice soup can be stored in a covered container in the refrigerator for up to 4 days. Reheat in the microwave or on the stove.
Calories: 419 | Carbohydrates: 36G | Protein: 47G | Fat: 10G | Saturated Fatty Acids: 3G | Polyunsaturated fat: 1G | Monounsaturated fatty acids: 3G | trans fats: 0.1G | Cholesterol: 116mg | Sodium: 562mg | Potassium: 1259mg | Fiber: 3G | Sugar: 4G | Vitamin A: 8139IU | Vitamin C: 11mg | Calcium: 76mg | Iron: 4mg
Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.
course Dinner, Lunch, Side Dish, Soup
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