Crockpot Chicken and Rice Soup

Crock Pot Chicken and Rice Soup is packed with brown rice, tender chicken, and fresh vegetables. This comforting soup is easy to make and it tastes amazing!

This blog post is sponsored by iHerb.

Best Chicken & Rice Soup

This Crock Pot Chicken and Rice Soup is one of my family’s favorite soup recipes! It is the perfect meal to serve your family when the weather is cool and you need something easy, wholesome, and delicious!

The ingredient list is very simple – chicken, rice, broth, veggies, and a few spices. You toss everything into your crockpot and, in just a few hours, you’ll have a family-friendly dinner that is ready when you are!

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How to Make Chicken and Rice Soup

Sauteé – You can take all your soup ingredients and toss them into the crockpot, but I like to start this soup on the stove by sautéing 1/2 of one yellow onion with 1 tablespoon of olive oil to deepen the flavor of the onion.

Prep – Add the chicken, brown rice, onion, carrots, celery, garlic, salt, and pepper to the crockpot. Add 1 bay leaf and then sprinkle with thyme.

Please note – I always use uncooked brown rice for this soup that has been rinsed. If you prefer to use white rice, wait until the last 30 minutes to add it as it will cook a lot faster and will turn mushy if you leave it in the crockpot all day.

Cook – Add 6 cups of chicken broth, then stir the ingredients until well combined. Cover and cook on low for 6 hours, or on high for 3 hours, or until the rice and vegetables are tender.

Serve – Remove the bay leaf, and stir in the lemon juice. Add additional chicken broth (up to 2 cups) to thin the soup to your desired consistency. Sprinkle with parsley and serve!

Storage – You can refrigerate any of leftovers of this chicken and rice soup recipe for up to 5 days. But if your family eats it like mine does, it won’t last that long!

Here is a printable recipe card for your convenience:

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Chicken and Rice Soup

Servings: 6 people

Crock Pot Chicken and Rice Soup is packed with brown rice, tender chicken, and fresh vegetables. This comforting soup is easy to make and it tastes amazing!

Prep Time:5 minutes mins

Cook Time:6 hours hrs

Total Time:6 hours hrs 5 minutes mins

Ingredients

• 1 1/2 pounds chicken, canned or rotisserie
• 1 cup brown rice, rinsed and drained
• 1 tablespoon olive oil
• 1/2 yellow onion, diced
• 4 carrots, peeled and sliced
• 3 celery stalks, sliced
• 2 cloves garlic, minced
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 bay leaf
• 1 tsp thyme
• 6-8 cups chicken broth
• 1 tablespoon lemon juice
• parsley, for garnish

Instructions

• To give the onion a deeper flavor, sauté the onion with the olive oil for 5 minutes before putting in the crockpot.
  
• Add the chicken, rice, onion, carrots, celery, garlic, salt, and pepper.
  
• Add the bay leaf then sprinkle with thyme.
  
• Add 6 cups of chicken broth to the crockpot, then stir the ingredients until combined.
  
• Cover and cook on low for 6 hours, or on high for 3 hours, or until the rice and vegetables are tender.
• Remove the bay leaf, and stir in the lemon juice. Add additional chicken broth to thin the soup to your desired consistency.
• Sprinkle with parsley and serve.
  

Nutrition

Serving: 2 cups · Calories: 288 kcal · Carbohydrates: 31 g · Protein: 14 g · Fat: 12 g · Saturated Fat: 3 g · Cholesterol: 41 mg · Sodium: 1248 mg · Potassium: 519 mg · Fiber: 3 g · Sugar: 2 g · Vitamin A: 6895 IU · Vitamin C: 22 mg · Calcium: 50 mg · Iron: 2 mg

Other Notes

Course: dinner

Cuisine: American

Keyword: fall, slow cooker, soup, vegetables, Winter

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