Description
Crockpot Chicken and Rice Soup is the ultimate comfort dish, perfect for chilly evenings or busy weeknights. This hearty soup combines tender chicken, fluffy rice, and vibrant vegetables simmered to perfection in a savory broth. With minimal prep and a hands-off cooking approach, you can enjoy a cozy meal that warms both body and soul. Gather your loved ones around the table and savor each spoonful of this delicious, home-cooked goodness.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup long grain white rice
- 6 cups low-sodium chicken broth
- 2 medium fresh carrots, sliced
- 2 celery stalks, chopped
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- ½ cup heavy cream (optional)
Instructions
- Chop carrots, celery, and onion into small pieces; mince garlic.
- In the crockpot, layer vegetables and chicken breasts. Pour in chicken broth.
- Add thyme, bay leaves, salt, and pepper; stir gently.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, shred the chicken in the pot and add rice. Stir well.
- Cook until rice is tender; serve hot with parsley garnish if desired.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 380
- Sugar: 2g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg