Cozy Chicken and Rice Soup Crockpot Recipe for Comfort

There’s something about the aroma of chicken and rice soup cooking in a crockpot that feels like a warm hug on a cold day. Imagine walking into your kitchen and being greeted by the savory scent of tender chicken, fresh herbs, and hearty rice. It’s a dish that wraps you in comfort while also reminding you of home-cooked meals from your childhood. Whether you’re nursing a cold or simply need something to warm your soul, chicken and rice soup is your go-to recipe.

This crockpot masterpiece isn’t just about flavor; it’s an experience. As you stir the ingredients together, you can already taste the deliciousness waiting to unfold. Perfect for cozy family dinners or those lazy Sunday afternoons, this dish brings everyone together around the table. And trust me, it’s so good that even your picky eater will leave their bowl clean!

I vividly remember the first time I made this chicken and rice soup for my friends during a game night—they practically licked their bowls clean!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but feel free to adjust based on how many people you’re feeding.

• Long Grain Rice: This type of rice cooks perfectly in the crockpot, absorbing all those tasty flavors.

• Carrots: Fresh carrots add sweetness and color; look for ones that are firm and bright orange.

• Celery: Choose crisp celery stalks for that satisfying crunch and aromatic base flavor.

• Chicken Broth: Use low-sodium broth to control saltiness while enhancing the soup’s depth; homemade is always best!

• Fresh Herbs (Thyme & Parsley): Fresh herbs elevate the flavor; opt for vibrant green leaves if possible.

• Onion: A yellow onion works well here, providing sweetness as it cooks down in the broth.

• Garlic Cloves: Fresh garlic adds an aromatic punch; give them a good smash before tossing them in.

• Black Pepper and Salt: Keep it simple; season according to taste throughout cooking for optimal flavor balance.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prep Your Chicken: Start by ensuring your chicken breasts are thawed and pat them dry with paper towels. This helps them brown better later if desired.

Sauté Your Veggies (Optional): In a skillet over medium heat, sauté diced onions, carrots, and celery until they soften slightly and become aromatic—about 5 minutes will do.

Add Everything to the Crockpot: Place the chicken breasts at the bottom of your crockpot. Add sautéed veggies on top along with garlic cloves.

Pour in Broth and Spices: Gently pour low-sodium chicken broth over everything until covered. Season generously with black pepper and salt.

Add Rice Last: Stir lightly to combine all ingredients but keep the rice on top so it absorbs moisture evenly as it cooks.

Cook Away!: Set your crockpot on low for 6-8 hours or high for 3-4 hours until chicken is cooked through and tender enough to shred easily with forks.

After cooking time is up, shred chicken right inside the pot using two forks—mix everything well then let it rest briefly before serving!

Now grab your favorite bowl, ladle this heavenly concoction into it, sprinkle fresh parsley on top for color (and bragging rights), then enjoy every comforting bite! So there you have it: an easy yet delicious chicken and rice soup crockpot recipe ready to share with loved ones—or just devour alone if you’re feeling extra cozy today!

Perfecting the Cooking Process

Start by sautéing onions and garlic to release their aromas. Then, add chicken, rice, and broth to the crockpot for slow cooking. This sequence enhances flavors and makes clean-up a breeze.

Add Your Touch

Feel free to swap out the chicken for turkey or add different vegetables like carrots or peas. You can also experiment with spices such as thyme or rosemary for added depth.

Storing & Reheating

Store leftover chicken and rice soup in airtight containers in the fridge for up to four days. Reheat on the stove over medium heat until warmed through, adding a splash of broth if needed.

Cooking this chicken and rice soup always brings back memories of cozy nights with my loved ones gathered around the table, sharing laughter and stories while savoring every spoonful.

FAQ

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken; just increase the cooking time by about an hour.

Is this chicken and rice soup crockpot recipe gluten-free?

Absolutely! The recipe is naturally gluten-free; just ensure your broth is certified gluten-free.

What side dishes pair well with this soup?

Crusty bread or a fresh garden salad makes excellent companions to this hearty soup.

Print

Crockpot Chicken and Rice Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Tiffani Brooks
• Total Time: 0 hours
• Yield: Serves approximately 6 people 1x

Print Recipe

Pin Recipe

Description

Warm up with this comforting chicken and rice soup made effortlessly in your crockpot. Tender chicken, aromatic herbs, and hearty rice meld together for a deliciously nostalgic dish that will bring the whole family to the table. Perfect for busy weeknights or cozy weekends, this soup is not just a meal; it’s an experience of home-cooked love.

---

Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts
• 1 cup long grain rice
• 2 medium carrots, diced
• 2 celery stalks, diced
• 6 cups low-sodium chicken broth
• 2 sprigs fresh thyme and parsley (for garnish)
• 1 medium yellow onion, diced
• 4 garlic cloves, smashed
• Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Start by patting the chicken breasts dry. Optionally sauté diced onions, carrots, and celery in a skillet until slightly softened (about 5 minutes).
2. Place chicken in the bottom of the crockpot. Add sautéed veggies and garlic on top.
3. Pour the low-sodium chicken broth over everything until covered. Season with salt and black pepper to taste.
4. Lightly stir to combine ingredients but keep the rice on top for even absorption during cooking.
5. Cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender enough to shred easily with forks. Shred chicken inside the pot and mix well before serving.

• Prep Time: 15 minutes
• Cook Time: 6-8 hours
• Category: Main
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (approximately 350g)
• Calories: 320
• Sugar: 2g
• Sodium: 450mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 85mg