Cozy Chicken and Rice Soup Crockpot Recipe for Comfort

There’s nothing quite like the aroma of chicken and rice soup crockpot bubbling away in your kitchen, filling the air with its heartwarming scent. Imagine tender chunks of chicken mingling with fluffy rice and vibrant veggies, creating a symphony of flavors that dance on your palate. Each spoonful brings comfort, warmth, and a little taste of home, making it the perfect dish for chilly nights or when you’re feeling under the weather.

I still remember the first time I made this delightful soup in my trusty crockpot. My family gathered around the table, eyes wide with anticipation as they inhaled the savory scents wafting through the house. This recipe is not just a meal; it’s a cherished memory waiting to be created in your kitchen.

I once served this chicken and rice soup at a family gathering, and everyone couldn’t stop raving about how delicious it was.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 breasts; adjust for your crowd’s appetite.

• Long-Grain Rice: A classic choice that cooks well and absorbs flavor beautifully.

• Carrots: Freshly chopped for sweetness and vibrant color; they add visual appeal.

• Celery: For that extra crunch; choose firm stalks with bright green leaves.

• Onion: Diced onions create an aromatic base; sauté them before adding for more flavor.

• Garlic: Fresh cloves are best—minced garlic packs a punch in flavor.

• Chicken Broth: Use low-sodium broth to control salt levels; homemade is always a winner if you have it!

• Dried Thyme: Adds earthy notes; fresh thyme works too if you have it on hand.

• Bay Leaves: Just one or two will infuse an aromatic depth throughout the soup.

• Pepper and Salt: Essential for seasoning; adjust according to taste preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Begin by gathering all your ingredients on the countertop. Chop the onions, carrots, celery, and garlic into bite-sized pieces so they’re ready for action.

Sauté the Aromatics: In a skillet over medium heat, sauté diced onions until they turn translucent and fragrant. Add minced garlic until it becomes aromatic but be careful not to burn it.

Add Everything to the Crockpot: Transfer the sautéed onions and garlic to your crockpot. Add chopped carrots, celery, chicken breasts, rice, thyme, bay leaves, pepper, salt, and pour in chicken broth.

Set It and Forget It: Cover your crockpot with its lid. Cook on low heat for 6-8 hours or high heat for 3-4 hours until everything is cooked through.

Shred Chicken: After cooking time is up, carefully remove chicken breasts from the pot. Shred them using two forks before returning them to the soup.

Final Touches: Stir everything gently until well combined. Taste-test before serving; adjust seasoning as needed for that perfect flavor balance.

Now that you’ve conquered this chicken and rice soup crockpot recipe like a pro chef (or at least like someone who has watched enough cooking shows), sit back with your warm bowl of goodness! Enjoy every spoonful while basking in the glory of your culinary achievement!

Perfecting the Cooking Process

Start by browning the chicken thighs for added flavor, then toss them into the crockpot with veggies and broth. Let it simmer on low for hours to enhance all those delicious flavors.

Add Your Touch

Feel free to swap out brown rice for quinoa or add kale for an extra nutritional punch. Spice it up with your favorite herbs like thyme or rosemary for a unique twist.

Storing & Reheating

Store leftover chicken and rice soup crockpot in airtight containers in the fridge for up to four days. Reheat on the stove over low heat for best results.

After making this chicken and rice soup crockpot recipe for my family, I was told it’s now their favorite comfort food. Who knew one pot could create such happiness?

FAQ

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken; just increase cooking time by an hour on low.

What kind of rice works best?

Long-grain white rice or brown rice both work well if you adjust cooking times accordingly.

Can I add vegetables to the soup?

Absolutely! Carrots, celery, or spinach will enhance nutrition and texture beautifully.

Print

Chicken and Rice Soup

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• Author: Ethan Brooks
• Total Time: 58 minute
• Yield: About 6 servings 1x

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Description

Warm up your chilly evenings with this comforting Chicken and Rice Soup made effortlessly in a crockpot. Tender chicken, fluffy rice, and vibrant vegetables meld together to create a flavorful dish that’s perfect for family gatherings or cozy nights in. Enjoy the heartwarming aroma that fills your kitchen as it simmers, making this recipe a go-to favorite for any occasion.

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup long-grain rice
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste

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Instructions

1. Prepare all ingredients by chopping onions, carrots, celery, and garlic into bite-sized pieces.
2. In a skillet over medium heat, sauté the diced onions until translucent; then add minced garlic and sauté until aromatic.
3. Transfer the sautéed mixture to the crockpot. Add chopped carrots, celery, chicken breasts, rice, thyme, bay leaves, salt, pepper, and pour in the chicken broth.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours until cooked through.
5. Shred the chicken using two forks and return to the soup. Stir gently to combine and adjust seasoning as necessary before serving.

• Prep Time: 15 minutes
• Cook Time: 6-8 hours
• Category: Main
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (approximately 1.5 cups)
• Calories: 310
• Sugar: 2g
• Sodium: 680mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg

Keywords: For enhanced flavor, consider browning the chicken before adding it to the crockpot. You can also substitute brown rice for quinoa or throw in some kale for added nutrition. Leftovers can be stored in airtight containers in the fridge for up to four days; reheat gently on the stove over low heat.