Crockpot Chicken And Rice Soup
There’s something about the smell of chicken soup simmering all day that just feels like a big, warm hug. I’ll never forget one blustery November afternoon—I was racing around town, kid in tow, juggling errands like a circus performer. By the time I plopped into my car, I was beat. All I wanted was something simple, nourishing, and ready when I walked through the door. That’s when this Crockpot Chicken And Rice Soup became my secret weapon.
Inspired by Saturday mornings at my grandmother’s house—her wooden spoon tapping against the pot, steam rising off the stove—this recipe has become our family’s go-to comfort food. It’s the kind of soup you can toss together before you even pour your first cup of coffee and then forget about until dinnertime. Tender chicken, fluffy rice, and a savory broth swirl together with carrots, celery, and a kiss of herbs to create something both cozy and craveable. Who says you need hours to whip up a homemade hug-in-a-bowl? (Spoiler alert: you don’t.)
Why You’ll Love This Recipe
- Totally hands-off—set it and forget it (hello, extra me-time!).
- One-pot magic—fewer dishes, more couch time with Netflix.
- Balanced and nourishing—lean protein meets whole grains.
- Pantry-friendly—you probably have everything on hand.
- Customizable—swap grains or veggies to suit your cravings.
- Freezer-friendly—make a double batch and thank yourself later.
- Gluten-free option—just pick the rice (or grain) you love.
Ingredients & Notes
- 1½ pounds boneless, skinless chicken breasts (or thighs if you want extra richness—no judgment here!).
- 1 cup long-grain white rice (for a fluffier bite) or brown rice if you’re craving extra fiber (just add it earlier; see directions).
- 4 cups low-sodium chicken broth (homemade is pure gold—try to stash some in the freezer).
- 2 cups water (you can swap 1 cup for white wine or even a splash of apple cider for fun).
- 1 medium onion, diced (yellow for classic flavor or sweet onion if you’re feeling fancy).
- 3 large carrots, peeled & sliced (thick coins hold up better in the slow cooker).
- 2 stalks celery, chopped (save the leaves and stir them in at the end for color).
- 3 garlic cloves, minced (fresh is best, but jarred works in a pinch—no one’s judging your pantry!).
- 1 teaspoon dried thyme (or a tablespoon of fresh if you’ve got it lounging in a pot on the windowsill).
- 1 teaspoon dried oregano (feels like sunshine in every bite).
- 1 bay leaf (don’t forget to fish it out before you serve—no one wants a surprise leaf in their spoon!).
- ½ teaspoon smoked paprika (optional, but it adds a cozy warmth—trust me).
- Salt & pepper, to taste (start small—you can always add more later).
- 2 tablespoons fresh parsley, chopped (bright, cheerful, and essential for that finishing touch).
Directions
- Grab your Crockpot and toss in the diced onion, carrots, celery, and garlic. Sprinkle on the thyme, oregano, paprika, bay leaf, plus a big pinch of salt and pepper. Give it a little stir—just enough to spread the herbs around.
- Lay the chicken breasts right on top of the veggie bed. Pour in the chicken broth and water until everything is just barely underwater (about 4 cups total liquid). If you want a touch of brightness, a splash of white wine here is a sneaky trick.
- Pop the lid on and set to LOW for 6–7 hours (or HIGH for 3–4 hours if you’re in a pinch). Brown rice? Slide it in about two hours before the end on LOW (or one hour on HIGH), so it’s perfectly tender.
- When the timer dings, fish out the chicken and shred it with two forks—this is oddly satisfying, I promise. Return the shredded meat to the pot so it soaks up all that good broth.
- Now stir in your white rice (if you didn’t already add brown). Crank to HIGH and let it cook for another 25–30 minutes, until the rice is tender and pillowy. Give it a taste and adjust salt and pepper as needed.
- Right before serving, stir in that fresh parsley for a pop of color. Discard the bay leaf (remember that surprise leaf trick?). Scoop into bowls and serve with crusty bread or a green salad for a meal that feels complete.
Variations & Flavor Twists
- Lemon Zest Twist: Stir in a teaspoon of lemon zest and a squeeze of juice for a bright, springy finish.
- Spicy Kick: Toss in a diced jalapeño or a pinch of red pepper flakes with the veggies—hello, firecracker soup!
- Creamy Upgrade: Swirl in ½ cup Greek yogurt or a dollop of light cream cheese at the end for silky richness.
- Greens Galore: Stir in a handful of spinach or chopped kale during the last 5 minutes—boom, nutrition boost.
- Wild Rice Blend: Swap in a wild rice mix and extend cook time by about 30 minutes. Those nutty grains are so worth it.
- Root-Veg Stew Style: Add diced potatoes, parsnips, or turnips along with the carrots for a heartier, stew-like vibe.
Storage & Reheating Tips
- Fridge life: Up to 4 days in airtight containers. The rice will soak up broth over time, so plan to loosen it when reheating.
- Freezer hack: Freeze without rice (it keeps texture). Bag the veggies and broth separately. When you thaw, cook fresh rice or add instant rice for best results.
- Reheating: Warm gently on the stove or microwave, adding a splash of broth or water to bring it back to life. If you’ve got leftover chicken, try popping it in at the end just to warm through—no overcooking!
- Make-ahead shortcut: Complete through step 2, refrigerate overnight, then finish the cook and rice addition the next day. Busy weeknight hero, right?
Final Thoughts
And there you have it—your new best friend on chilly nights and overbooked afternoons. This Crockpot Chicken And Rice Soup is proof that you don’t need a million ingredients or hours in the kitchen to serve up something truly comforting. It’s simple, soulful, and endlessly adaptable to whatever you have in the pantry or whatever mood you’re in.
If you give it a whirl, I’d love to hear how you jazz it up—drop a comment with your favorite twist or any questions you’ve got. Let’s keep this cozy conversation going. Happy cooking, friend, and here’s to many bowls of cozy comfort coming your way!
Crockpot Chicken And Rice Soup
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 medium onion, diced
- 3 large carrots, peeled and sliced into coins
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf bay leaf
- 0.5 teaspoon smoked paprika optional
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Place diced onion, sliced carrots, chopped celery, and minced garlic in the Crockpot. Add thyme, oregano, paprika, bay leaf, salt, and pepper.
- Lay chicken breasts on top of the vegetables; pour in chicken broth and water until ingredients are barely submerged.
- Cover and cook on low for 6–7 hours or high for 3–4 hours. Add rice in the last 2 hours for brown rice, if using.
- Remove chicken, shred it with forks, and return to the slow cooker. Add white rice and cook for another 25–30 minutes.
- Stir in fresh parsley, adjust seasoning, and serve with bread or salad.
