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
- 1 1/2 pounds boneless
skinless chicken breasts or thighs
- 6–8 cups chicken stock)
divided (be sure to use regular chicken stock, not unsalted, or chicken broth
- 1 bay leaf
- 6 sprigs fresh thyme
plus additional for serving
- or more to taste (optional2 tablespoons fresh lemon juice)
Directions
- 1
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 30 additional seconds. Remove from the heat and transfer to the bottom of the slow cooker.
- 2
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.
- 3
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.
- 4
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'd 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.
Crock Pot Chicken and Rice Soup
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Ratings & Reviews
Based on 65 ratings
Rating Breakdown
About this Recipe
Craving a bowl of wholesome comfort that practically cooks itself? This Crock Pot Chicken and Rice Soup is your answer, delivering rich flavors and tender ingredients with minimal effort, perfect for busy weeknights or cozy weekends.
Why This Recipe Works
This soup truly shines by letting your slow cooker do all the heavy lifting. The long, gentle simmer ensures the chicken becomes incredibly tender, melting into the savory chicken stock. Infused with fresh vegetables and the earthy notes of brown rice, this easy recipe creates a deeply comforting and hearty meal that feels both nourishing and effortlessly delicious.
What to Expect
Prepare for a hearty, healthy soup brimming with perfectly cooked brown rice, succulent pieces of chicken, and a vibrant medley of tender carrots, celery, and onion. The broth is rich and savory, brightened beautifully by a hint of fresh lemon juice, if you choose to include it. Each spoonful offers a harmonious blend of textures and comforting flavors, making this dish wonderfully satisfying without feeling heavy.
Customization & Variations
The beauty of this Crock Pot Chicken and Rice Soup lies in its adaptability. You can use either boneless, skinless chicken breasts or thighs; both will yield tender results, offering a slight difference in texture and richness. For a brighter finish, don't skip the fresh lemon juice, but feel free to adjust the amount to your taste, or omit it entirely if you prefer a classic, savory profile. A sprig of fresh thyme added when serving also enhances its aromatic appeal.
Serving & Context
This comforting and healthy Crock Pot Chicken and Rice Soup is an ideal meal for chilly evenings, providing warmth and nourishment for the whole family. Serve it simply on its own, or alongside a crusty piece of bread for dipping into the flavorful broth.