Crock Pot Chicken Rice Soup
A delightful and comforting soup filled with tender chicken, nutritious vegetables, and fluffy rice, perfect for busy weeknights or lazy weekends.
Ingredients
Main Ingredients
- 1 pound chicken breasts Boneless and skinless for easy shredding.
- 1 cup rice Long-grain rice is preferred.
- 4 cups chicken broth Vegetable broth can be used as a substitute.
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup peas (optional) Adds sweetness and color.
- 1 tablespoon lemon juice (optional) Brightens the dish.
Instructions
Preparation
- Begin by placing the chicken breasts at the bottom of your crock pot.
- Add the rice on top of the chicken.
- Pour in the chicken broth, ensuring that it covers the chicken and rice.
- Chop the carrots and celery, then add them to the pot along with the diced onion.
- Stir in the minced garlic, dried thyme, salt, and black pepper.
Cooking
- Cover your crock pot with the lid and cook on low for 6 to 8 hours or on high for 4 to 5 hours.
- About 30 minutes before serving, shred the chicken directly in the pot using two forks.
- If using, add the peas and lemon juice now.
- Serve the soup hot in bowls, garnished with fresh herbs or cheese if desired.
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Notes
You can store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months. Consider adding more vegetables for variety.