Crock Pot Chicken Rice Soup

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5 from 10 votes

An easy and simple recipe for the slow cooker for chicken and rice soup that is perfect for a chilly evening at home.

Prep Time10

Cook Time6

Total Time6 10

Course: Soup

Cuisine: American

Servings: servings

Calories: 481kcal

Author: Taylor Ellingson

Equipment

Slow Cooker

Ingredients

1 small white onion diced
3 medium carrots diced
3 stalks celery diced
3 cloves garlic minced
1 ½ lbs boneless, skinless chicken thighs
1 cup brown rice
1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
½ teaspoon pepper
6 cups chicken broth
fresh parsley, chopped, for topping

Instructions

In your slow cooker, add the onion, carrots, celery, garlic, chicken thighs, brown rice, thyme, bay leaf, salt, pepper, and chicken broth.
Cook on low for 6-7 hours or high for 3-4 hours, until rice is tender.
Remove the chicken thighs and shred with two forks. Return to the crock pot and stir in to combine.
Serve topped with fresh parsley along with saltine crackers or fresh bread.
Enjoy!

Notes

Stovetop Method: Add 2 tablespoons of olive oil to a large soup pot over medium-high heat. Add the onion, carrots, and celery, and cook until softened, about 7 minutes. Add the garlic, thyme, salt, and pepper, and cook another minute. Add the chicken, rice, and broth and bring to a boil. Reduce the heat and cook for 45 minutes, until the rice is softened and the chicken is cooked through. Remove the chicken from the soup and shred with two forks. Return the chicken to the soup, stir to combine, and serve.

Storage: store leftover in an airtight container in the refrigerator for 3-4 days.

Nutrition