Introduction

This Crockpot Chicken and Rice Soup is a comforting and easy-to-make meal perfect for chilly days. With tender chicken, hearty rice, and flavorful vegetables, it’s a warm bowl of homemade goodness that requires minimal effort.

A white bowl filled with clear light yellow broth containing visible small white rice grains, bright orange carrot slices, and light green celery pieces as the base layer. On top of the soup are shredded pieces of white cooked chicken arranged loosely in the middle. Sprigs of green thyme are scattered over the chicken along with a light sprinkling of crushed black pepper spread across the surface. The bowl is set on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken breasts
6 cups chicken broth
1 cup long-grain rice
2 carrots, diced
2 celery stalks, diced
1 onion, diced
2 garlic cloves, minced
1 tsp dried thyme
Salt and pepper, to taste

Instructions

Step 1: Place the chicken breasts, chicken broth, rice, diced carrots, celery, onion, minced garlic, dried thyme, salt, and pepper into your Crockpot.
Step 2: Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and the rice is tender.
Step 3: Remove the chicken from the Crockpot, shred it with two forks, then return it to the soup. Stir well and serve hot.

Tips & Variations

Use brown rice for a nuttier flavor and chewier texture, but increase cooking time accordingly.
Add a handful of fresh parsley or spinach in the last 15 minutes for added color and freshness.
For extra creaminess, stir in a splash of cream or coconut milk before serving.
Season with a pinch of red pepper flakes if you like a bit of heat.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. If the soup thickens too much after chilling, add a little extra broth or water when reheating to loosen it.

How to Serve

A white bowl filled with clear chicken soup containing small orange carrot slices, light green celery pieces, and white rice grains evenly spread throughout the broth. On top, shredded white chicken pieces are arranged with small sprigs of fresh green thyme scattered as garnish. Black pepper flakes are visible on the surface of the soup, adding texture to the light brown broth. The bowl sits on a white marbled surface, with the photo shot from above, showing the dish in clear detail. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts, but it may increase the cooking time slightly. Make sure the chicken is fully cooked before shredding and serving.

Is it possible to make this soup on the stove instead of a Crockpot?

Absolutely. Combine all ingredients in a large pot, bring to a boil, then simmer on low heat for about 45 minutes to an hour until the chicken and rice are cooked. Shred the chicken before serving.

Crockpot Chicken and Rice Soup Recipe

Print Recipe

★★★★★

4.9 from 105 reviews

This Crockpot Chicken and Rice Soup is a comforting and hearty meal perfect for chilly days. Tender chicken breasts simmer with long-grain rice, fresh vegetables, and herbs in a flavorful chicken broth, creating a wholesome, easy-to-make soup that’s bursting with savory goodness. Simply add all ingredients to the slow cooker, let it cook, shred the chicken, and enjoy a warm, nourishing bowl.

Author: Lena
Prep Time: 15 minutes
Cook Time: 6-7 hours on low or 3-4 hours on high
Total Time: 6 hours 15 minutes to 7 hours 15 minutes
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Protein

1 lb boneless, skinless chicken breasts

Broth and Grains

6 cups chicken broth
1 cup long-grain rice

Vegetables

2 carrots, diced
2 celery stalks, diced
1 onion, diced
2 garlic cloves, minced

Seasonings

1 tsp dried thyme
Salt and pepper, to taste

Instructions

Prepare ingredients: Dice the carrots, celery, and onion. Mince the garlic cloves. This prep ensures even cooking and flavor distribution throughout the soup.
Combine in Crockpot: Add the boneless skinless chicken breasts, chicken broth, long-grain rice, diced vegetables, minced garlic, dried thyme, salt, and pepper into the slow cooker. Stir gently to combine.
Cook: Set the Crockpot to cook on low for 6-7 hours or on high for 3-4 hours. During this time, the chicken will cook thoroughly, and the rice and vegetables will become tender.
Shred chicken: When cooking is complete, remove the chicken breasts, shred them using two forks, and return the shredded chicken back to the soup, stirring well to incorporate.
Serve hot: Ladle the soup into bowls and serve immediately for a warm, comforting meal.

Notes

Use leftover cooked chicken as a shortcut to reduce cooking time.
For thicker soup, use less broth or cook longer without the lid to evaporate some liquid.
You can add fresh herbs like parsley for garnish before serving.
Adjust salt and pepper according to personal preference.
For a gluten-free option, ensure the chicken broth is certified gluten free.

Keywords: chicken soup, crockpot soup, chicken and rice soup, slow cooker recipe, comfort food, easy soup, hearty soup