Crockpot Chicken And Rice Soup
A bowl of cozy comfort, this Crockpot Chicken And Rice Soup brings together tender chicken, fluffy rice, and a savory homemade broth in one easy slow cooker dish.
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.
Notes
For crystal-clear broth, skim foam off the top after the first hour of cooking. Leftover soup can thicken overnight; whisk in extra liquid and reheat gently. Chill the soup to room temperature before storing in the fridge or freezer. Add a splash of broth or water when reheating to loosen the soup.
Nutrition
Calories: 300kcal
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