Crockpot Chicken Rice Soup is the ultimate comfort food that warms both the heart and the soul. This rich and savory soup is filled with tender chicken, fresh vegetables, and hearty rice simmered in a delicious chicken broth. Perfectly cooked in a slow cooker, every spoonful of this soup is a delightful blend of flavors, making it an ideal dish for chilly evenings or cozy family gatherings.

Why You’ll Love This Crockpot Chicken Rice Soup

This Crockpot Chicken Rice Soup is not just tasty but also incredibly beneficial for your well-being. Here are a few reasons why you’ll adore this recipe:

It’s a healthy crockpot chicken rice soup, packed with vitamins from fresh veggies.
This dish is gluten-free, making it suitable for those with dietary restrictions.
Perfect for busy nights, it requires minimal prep and is an easy chicken rice soup in slow cooker.
The slow cooking method enhances the flavor, making it a comforting chicken rice soup for winter.
It uses ingredients you likely already have at home, which makes it a practical choice.
This recipe yields a substantial amount, making it ideal for family meals or meal prep!

Ingredients for Crockpot Chicken Rice Soup

Gather these items:

3 large carrots, diced
3 stalks celery, diced
1/2 medium onion, diced
3 cloves garlic, minced
1 cup frozen peas
1/4 cup chopped fresh parsley
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon butter
6 cups chicken stock (plus more as needed)
1 bay leaf
1 teaspoon salt
1 teaspoon pepper
1 cup white rice, rinsed and drained
1 tablespoon fresh lemon juice

How to Make Crockpot Chicken Rice Soup Step-by-Step

Step 1: Heat a large skillet over medium heat and melt the butter. Add diced carrots, celery, and onion, cooking while stirring often for about 5 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
Step 2: Move the sautéed vegetables into a 6-quart slow cooker. Add the chicken breasts, chicken stock, bay leaf, salt, and pepper to the slow cooker.
Step 3: Cover and cook on low heat for 4 hours, allowing the chicken to become tender and the flavors to meld.
Step 4: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker along with the rinsed white rice.
Step 5: Cover and cook on high heat for 1 hour to cook the rice through.
Step 6: Stir the soup thoroughly. Add more chicken stock if the soup seems too thick. Then stir in the frozen peas, chopped parsley, and fresh lemon juice. Taste and adjust seasoning with additional salt and pepper if needed before serving.

Pro Tips for the Best Crockpot Chicken Rice Soup

Keep these in mind:

Ensure to rinse the rice thoroughly before adding it to the soup to avoid excess starchiness.
For a creamy chicken rice soup with vegetables, you can add a splash of cream or milk in the last few minutes of cooking.
Use fresh herbs for a brighter flavor, and add them towards the end to maintain their potency.

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Best Ways to Serve Crockpot Chicken Rice Soup

This soup is not just a meal but an experience. Consider serving it with:

A warm, crusty bread or garlic toast for dipping.
A light salad to balance the richness of the soup.

How to Store and Reheat Crockpot Chicken Rice Soup

To store leftovers, let the soup cool and transfer it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. When ready to enjoy again, simply reheat in the microwave or stovetop, adding a little extra broth if needed to loosen the consistency.

Frequently Asked Questions About Crockpot Chicken Rice Soup

What’s the secret to perfect Crockpot Chicken Rice Soup?

The secret lies in allowing the chicken to cook slowly, which enhances its flavor and tenderness. Using fresh ingredients and adjusting seasoning at the end can elevate this chicken rice soup recipe.

Can I make Crockpot Chicken Rice Soup ahead of time?

Absolutely! This soup is perfect for meal prep. You can make it a day in advance, and the flavors will meld beautifully overnight.

How do I avoid common mistakes with Crockpot Chicken Rice Soup?

To avoid mushy rice, add it towards the end of the cooking time. Always taste and adjust the seasoning before serving to ensure a flavorful result in this family-friendly chicken rice soup in slow cooker.

Variations of Crockpot Chicken Rice Soup You Can Try

Feel free to customize this recipe! Here are a few variations:

Substitute brown rice for a low-carb crockpot chicken rice soup option.
Add spinach or kale for extra nutrients, making it a healthy crockpot chicken rice soup.
Incorporate different herbs and spices, such as thyme or rosemary, to change the flavor profile.

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For more information on the health benefits of chicken soup, you can refer to this Healthline article.

Delicious Crockpot Chicken Rice Soup for Cozy Nights

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This comforting Crockpot Chicken and Rice Soup is a hearty, flavorful meal made with tender chicken, fresh vegetables, and white rice simmered in a savory chicken broth.

Author: Olivia
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooker
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

3 large carrots, diced
3 stalks celery, diced
1/2 medium onion, diced
3 cloves garlic, minced
1 cup frozen peas
1/4 cup chopped fresh parsley
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon butter
6 cups chicken stock (plus more as needed)
1 bay leaf
1 teaspoon salt
1 teaspoon pepper
1 cup white rice, rinsed and drained
1 tablespoon fresh lemon juice

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Instructions

Heat a large skillet over medium heat and melt the butter. Add diced carrots, celery, and onion, cooking while stirring often for about 5 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
Move the sautéed vegetables into a 6-quart slow cooker. Add the chicken breasts, chicken stock, bay leaf, salt, and pepper to the slow cooker.
Cover and cook on low heat for 4 hours, allowing the chicken to become tender and the flavors to meld.
Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker along with the rinsed white rice.
Cover and cook on high heat for 1 hour to cook the rice through.
Stir the soup thoroughly. Add more chicken stock if the soup seems too thick. Then stir in the frozen peas, chopped parsley, and fresh lemon juice. Taste and adjust seasoning with additional salt and pepper if needed before serving.