Description
Crockpot Chicken and Rice Soup is the ultimate comfort dish, featuring tender chicken, fluffy rice, and colorful vegetables simmered to perfection. This hearty soup not only warms your body but also brings families together around the dinner table. Effortlessly made in a slow cooker, it’s perfect for busy weeknights or chilly days when you crave something cozy. With every spoonful, you’ll enjoy rich flavors and delightful aromas that will make this recipe a staple in your home.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme (or fresh if available)
- ½ tsp black pepper (to taste)
- 2 tbsp low-sodium soy sauce
- 2 tbsp lemon juice (freshly squeezed)
Instructions
- Gather all ingredients on your counter for easy access.
- In a skillet over medium heat, sauté chopped onions and minced garlic until fragrant.
- Layer the chicken breasts at the bottom of the crockpot. Add rice, carrots, celery, and thyme on top.
- Pour in the chicken broth and soy sauce.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken shreds easily.
- Remove chicken to shred it before returning to the soup; stir in lemon juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 630mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 85mg