Cozy Crockpot Chicken and Rice Soup Recipe for Comfort

There’s something magical about a warm bowl of soup that wraps around you like your favorite blanket on a chilly evening. Picture this: tender chicken swimming in creamy broth, with fluffy rice and vibrant vegetables dancing together in perfect harmony. Creamy chicken tortellini dish That’s the essence of Crockpot Chicken and Rice Soup—a dish that promises to fill your belly and warm your soul.

Now, let me take you back to that one rainy afternoon when I decided to whip up this delightful concoction. As the aroma filled my kitchen, my kids suddenly transformed from couch potatoes into sous chefs, eagerly asking what they could do to help. savory crockpot sweet potatoes It’s a recipe that not only satisfies hunger but also creates cherished memories around the dinner table.

Every spoonful of this soup brings a little joy, whether it’s a gloomy day or you’re simply craving comfort food. Just imagine cozying up with a hearty bowl as the rain patters against your window—pure bliss. For more inspiration, check out this Cozy White Chicken Chili recipe.

My friends always rave about how my family can’t get enough of this soup; it’s definitely a crowd-pleaser!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust the amount depending on how many people you’re feeding.

• Fresh Garlic: Choose firm, fresh garlic cloves for the best flavor.

• Chicken Broth: Opt for low-sodium broth; it allows you to control salt levels more effectively.

• Long-Grain White Rice: This rice cooks beautifully in the slow cooker, soaking up all those delicious flavors.

• Carrots and Celery: Use fresh veggies for maximum flavor; they add texture and nutrients.

• Heavy Cream: This adds a luscious creaminess to the soup—feel free to substitute with milk if desired.

• Dried Herbs (Thyme & Parsley): These herbs elevate the flavor profile; fresh herbs are fantastic too!

• Salt and Pepper: Essential for seasoning; never underestimate their importance!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Start by chopping your carrots and celery into small pieces while your chicken breasts sit there looking pretty. This step ensures even cooking and enhances presentation.

Sauté Garlic: In a skillet over medium heat, sauté minced garlic until fragrant, about 1 minute. This step infuses the entire dish with mouthwatering aroma.

Add Everything to Crockpot: Place chicken breasts at the bottom of your slow cooker along with chopped veggies, rice, broth, and seasonings. It’s like building a flavorful tower of goodness!

Crock Away: Set your crockpot on low for 6-7 hours or high for 3-4 hours. Allow those flavors to meld beautifully while you go about your day!

Add Creaminess: About 30 minutes before serving, stir in heavy cream for an irresistible richness that takes this soup over the top!

Shred & Serve: Remove chicken from the pot when done; shred it with two forks before returning it to the soup. Serve hot alongside crusty bread or crispy crackers!

This simple yet scrumptious Crockpot Chicken and Rice Soup is sure to become a staple in your home. delicious white chicken chili Enjoy every comforting spoonful while creating lasting memories around the dinner table! Crockpot Chicken Piccata recipe.

Perfecting the Cooking Process

Start by browning the chicken for flavor, then layer in vegetables and rice before adding broth.

Add Your Touch

Feel free to swap out veggies or use brown rice instead of white for added nutrition.

Storing & Reheating

Store in an airtight container in the fridge for up to four days. Reheat gently on the stove.

Cooking this soup brings back memories of cozy family dinners around the table, sharing stories and laughter while enjoying every comforting spoonful.

FAQ

Can I use frozen chicken for Crockpot Chicken and Rice Soup?

For more inspiration, check out this Crock Pot Bourbon Chicken recipe.

Yes, frozen chicken works well; just ensure it cooks thoroughly before serving.

Can I make this soup gluten-free?

Absolutely! Use gluten-free rice and check your broth for gluten content.

How long does it take to cook in a Crockpot?

Cook on low for 6-8 hours or high for 3-4 hours until cooked through.

Print

Crockpot Chicken and Rice Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Valentina Rossi
• Total Time: 6 hours 15 minutes
• Yield: Approximately 8 servings 1x

Print Recipe

Pin Recipe

Description

Crockpot Chicken and Rice Soup is the ultimate comfort food, perfect for chilly evenings. This hearty dish features tender chicken simmered in a creamy broth with fluffy rice and vibrant vegetables. With minimal prep time, it’s a family-friendly recipe that not only fills your belly but also warms your soul. Gather around the table and enjoy every comforting spoonful while creating cherished memories together.

---

Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 cloves fresh garlic, minced
• 6 cups low-sodium chicken broth
• 1 cup long-grain white rice
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 cup heavy cream (or substitute with milk)
• 2 tsp dried thyme
• 2 tsp dried parsley
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Chop carrots and celery into small pieces.
2. In a skillet over medium heat, sauté minced garlic until fragrant (about 1 minute).
3. Place chicken breasts in the bottom of the crockpot, followed by chopped veggies, rice, broth, and seasonings.
4. Cook on low for 6-7 hours or high for 3-4 hours.
5. About 30 minutes before serving, stir in heavy cream.
6. Shred cooked chicken with two forks and return it to the soup before serving hot.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 300
• Sugar: 2g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 70mg