Print

Delicious Crockpot Chicken Rice Soup for Cozy Nights

Crockpot Chicken Rice Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

Instructions

  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.
  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.
  3. Cover and cook on low heat for 4 hours, allowing the chicken to become tender and the flavors to meld.
  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.
  5. Cover and cook on high heat for 1 hour to cook the rice through.
  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.

Notes

    Nutrition

    Find it online: https://keepityummy.com/crockpot-chicken-rice-soup/

    ×