Chicken and Rice Soup Crock Pot
Warm, comforting, and incredibly easy to make, this Chicken and Rice Soup Crock Pot recipe is the ultimate solution for cozy weeknight dinners or meal prepping. Featuring tender, shredded chicken, hearty long-grain white rice, and a medley of wholesome vegetables like carrots, celery, and onion, this slow-cooker soup is packed with nourishing flavors. A blend of dried thyme, parsley, and a hint of garlic adds aromatic depth, while optional butter delivers a touch of richness. With just 15 minutes of prep time, this set-it-and-forget-it recipe transforms simple ingredients into a soul-soothing meal perfect for chilly days. Serve it piping hot with a sprinkle of fresh parsley for a fuss-free, family-friendly dinner that feels as good as it tastes.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 medium carrots, peeled and diced
- 3 pieces celery stalks, diced
- 1 medium yellow onion, chopped
- 3 pieces garlic cloves, minced
- 1 cup long-grain white rice
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons butter (optional, for richness)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Place the boneless, skinless chicken breasts at the bottom of your crock pot.
Add the diced carrots, celery, and chopped onion on top of the chicken.
Sprinkle in the minced garlic, dried thyme, dried parsley, salt, and black pepper.
Pour the long-grain white rice evenly across the top of the ingredients.
Add the bay leaf to the pot and pour in the chicken broth to cover all the ingredients.
If using, add the butter for extra richness and flavor.
Cover the crock pot with the lid and cook on high for 4 hours or on low for 6-8 hours.
After cooking, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crock pot and stir well.
Adjust seasoning with additional salt and pepper if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 7310 mg | 318% | |
| Total Carbohydrate | 103.5 g | 38% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 21.4 g | ||
| Protein | 144.6 g | 289% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 403 mg | 31% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3848 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
