Crock Pot Chicken Rice Soup
A comforting and nutritious soup made with tender chicken, hearty rice, and fresh vegetables, perfect for chilly days and busy weeknights.
Ingredients
Main Ingredients
- 1 lb chicken breast Boneless, skinless preferred
- 1 cup rice (white or brown) Choose based on preference
- 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 tsp thyme Dried or fresh
- to taste Salt and pepper Adjust according to preference
- 2 cups spinach (optional) Stir in for added nutrients
Instructions
Preparation
- Wash and chop your vegetables: dice the carrots and celery, chop the onion, and mince the garlic.
Cooking
- Layer the chicken breast at the bottom of the slow cooker.
- Add the rice on top of the chicken.
- Sprinkle the diced carrots, celery, onion, and minced garlic over the rice.
- Season with thyme, salt, and pepper.
- Pour the chicken broth over all the ingredients, ensuring everything is covered.
- Set the slow cooker on low heat for 6 to 8 hours or high heat for 4 hours.
- 30 minutes before serving, shred the chicken in the pot.
- If using, stir in the spinach and adjust seasoning if needed before serving.
Serving
- Ladle the soup into bowls and garnish with fresh parsley or black pepper if desired.
- Serve with crusty bread or dinner rolls.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Feel free to customize the soup with different vegetables or meats. Consider adding a splash of lemon juice for brightness before serving. Store leftover soup in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.