Crockpot Chicken and Rice Soup
Some days just scream soup. You know, those days when the sky’s gray, your energy’s low, and you just want something warm that hugs you from the inside out? Yeah — that’s where Crockpot Chicken and Rice Soup comes in.
This soup is like your favorite cozy blanket in edible form. It’s got tender chicken, soft rice, hearty veggies, and a broth so flavorful it feels like medicine for the soul (but the delicious kind).
And the best part? Your slow cooker does all the heavy lifting. You just toss everything in, go about your life, and a few hours later, boom — comfort in a bowl.
Why You’ll Love This Crockpot Chicken and Rice Soup
Let me count the ways this soup wins every single time:
- Ridiculously easy: Minimal prep, zero babysitting, maximum reward.
- Hearty but healthy: Loaded with lean protein, rice, and veggies — comfort without guilt.
- Budget-friendly: Uses simple pantry staples and stretches into multiple meals.
- Freezer-friendly: Perfect for meal prep or “future you” when cooking feels impossible.
Honestly, this soup makes you look like you’ve got your life together — even if your laundry says otherwise. 😅
Ingredients You’ll Need
Nothing fancy here — just wholesome, everyday ingredients that taste like magic together.
Main Ingredients
- 1 ½ pounds boneless, skinless chicken breasts (or thighs for extra flavor)
- ¾ cup uncooked long-grain rice (white or brown — your call)
- 3 carrots, peeled and diced
- 2 celery stalks, chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 2 tablespoons butter or olive oil
Optional Add-Ins
- ½ cup frozen peas or corn (added at the end)
- A squeeze of fresh lemon juice before serving (trust me, it’s magic)
- Parmesan for garnish (because why not?)
How to Make Crockpot Chicken and Rice Soup
This recipe is almost too easy. You’ll wonder why you ever made soup any other way.
Step 1: Prep the Veggies
Chop your carrots, celery, onion, and garlic. (This is the hardest part, I promise.)
Step 2: Add Everything to the Crockpot
Add the chicken, rice, veggies, broth, butter, thyme, parsley, salt, and pepper to your slow cooker. Give it a quick stir so everything mingles nicely.
Step 3: Let It Cook
Set your slow cooker to LOW for 6–8 hours or HIGH for 3–4 hours.
When the chicken’s tender and the rice is soft, you’ll know it’s ready.
Step 4: Shred the Chicken
Remove the chicken, shred it with two forks, and toss it back into the pot. Stir it through the broth — that’s where the magic happens.
Step 5: Serve and Enjoy
Ladle into bowls, garnish with parsley or Parmesan, and serve warm. Bonus points if you pair it with crusty bread.
Tips for the Best Chicken and Rice Soup
Here’s how to take your soup game from good to “everyone’s asking for the recipe.”
1. Choose the Right Rice
Long-grain white rice stays fluffy and holds its shape best. Brown rice works too but may need an extra hour of cooking time.
2. Don’t Add Cooked Rice Early
Adding pre-cooked rice too soon turns it into mush. If you’re using leftover rice, stir it in just before serving.
3. Go for Chicken Thighs for Extra Flavor
Breasts are lean, but thighs are juicier and infuse the broth with extra richness.
4. Add Lemon at the End
A splash of lemon juice brightens up the whole pot — it’s that finishing touch you didn’t know you needed.
5. Make It Creamy (Optional)
If you like a creamier soup, stir in ½ cup of heavy cream or evaporated milk at the end.
Why the Crockpot is the MVP of Soup Making
Let’s be honest — the slow cooker is pure sorcery. It transforms simple ingredients into deep, rich flavors that taste like they’ve been simmering for hours (because they have).
Here’s why I’ll never stop using mine:
- Set it and forget it: Toss everything in, go live your life.
- Even cooking: Everything comes out tender and flavorful.
- Perfect for batch cooking: Make a big batch once, eat all week.
Seriously, this thing deserves its own holiday.
Make It Your Own
The beauty of this recipe? It’s totally customizable.
- Add veggies: Spinach, kale, zucchini, or peas all work beautifully.
- Spice it up: Add crushed red pepper flakes or a dash of hot sauce.
- Swap the grains: Try wild rice, quinoa, or even barley for a twist.
Ever wanted a recipe that’s impossible to mess up? You’re looking at it.
Storage and Freezing Tips
Soup always tastes better the next day (it’s science, probably). Here’s how to store it like a pro:
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheat: Warm gently on the stove or in the microwave with a splash of broth to loosen it.
Pro tip: If freezing, cook the rice separately and add it fresh when reheating — it keeps the texture perfect.
Nutrition Facts (Per Serving)
| Nutrient | Per Serving |
|---|---|
| Calories | 310 |
| Protein | 29g |
| Carbs | 28g |
| Fat | 9g |
| Fiber | 3g |
Final Thoughts
Crockpot Chicken and Rice Soup is one of those recipes that feels like home — warm, nourishing, and ridiculously satisfying.
It’s perfect for sick days, busy weeks, or anytime you just need a bowl of love. Whether you keep it classic or add your own spin, one thing’s guaranteed: everyone’s going to ask for seconds.
And honestly? It’s the easiest “homemade” meal you’ll ever make.
Now go grab your slow cooker — dinner’s basically waiting for you. 🥣
Print
Crockpot Chicken and Rice Soup
- Total Time: 6 hr 15 min
- Yield: 6 servings 1x
Description
Comforting Crockpot Chicken and Rice Soup with tender chicken, soft rice, and veggies simmered to perfection in a slow cooker.
Ingredients
1 ½ lbs chicken breasts
¾ cup uncooked rice
3 carrots, diced
2 celery stalks, chopped
1 onion, diced
3 garlic cloves, minced
6 cups chicken broth
1 tsp thyme
1 tsp parsley
½ tsp black pepper
1 tsp salt
2 tbsp butter
Instructions
1. Chop all vegetables.
2. Add chicken, rice, veggies, broth, butter, and seasonings to slow cooker.
3. Cook on LOW 6–8 hours or HIGH 3–4 hours.
4. Shred chicken and stir back in.
5. Serve warm and garnish with parsley.
Notes
Use chicken thighs for extra flavor.
Add lemon juice or cream at the end for variety.
Store leftovers up to 4 days or freeze for 3 months.
- Prep Time: 15 min
- Cook Time: 6 hr
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg
