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.

Ingredients

Scale

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

Instructions

Prepare all ingredients by chopping onions, carrots, celery, and garlic into bite-sized pieces.
In a skillet over medium heat, sauté the diced onions until translucent; then add minced garlic and sauté until aromatic.
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.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until cooked through.
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.