Slow Cooker Chicken and Rice Soup Recipe

There’s just something deeply soul-soothing about a simmering bowl of Slow Cooker Chicken and Rice Soup, isn’t there? Whether you’re cozied up on a chilly evening or craving something nourishing after a long day, this dish brings together tender chicken, wholesome vegetables, and delicate rice in a golden, herby broth. It’s an effortlessly homey meal that warms you from the inside out, requiring almost no hands-on time and bursting with all the comforting flavors you crave. You’ll love how the slow cooker does the heavy lifting while you enjoy the inviting aroma wafting through your home!

Ingredients You’ll Need

What makes this Slow Cooker Chicken and Rice Soup truly special is how simple yet essential each ingredient is. Every element plays its part—infusing the broth with layers of flavor, adding satisfying texture, or contributing that classic soup color we all love.

• Boneless skinless chicken breasts: Choose fresh, high-quality chicken for the most tender and flavorful meat after slow cooking.
• Yellow onion: Sweet and mellow, diced onion brings gentle flavor to the base of your soup.
• Carrots: Their natural sweetness adds both beautiful orange color and subtle earthy notes.
• Celery: Sliced celery offers a mild crunch and iconic aroma everyone associates with homemade soup.
• Chicken broth: A flavorful broth ties everything together—opt for low-sodium if you like to control the seasoning.
• Minced garlic: A small amount adds incredible depth and a hint of warmth.
• Dried thyme: This classic herb fills the broth with savory, woodsy notes that elevate each spoonful.
• Dried parsley: Adds gentle, fresh herbaceous flavor and a pop of green.
• Salt: Enhances every ingredient—start with less if your broth is already seasoned.
• Black pepper: A little bit of heat helps round out all the flavors in your soup.
• Uncooked white rice: The star filler—rice soaks up all the flavors and adds a satisfying bite.
• Chopped fresh parsley: For a sprinkling of brightness and garden-fresh aroma at the finish.

How to Make Slow Cooker Chicken and Rice Soup

Step 1: Combine Main Ingredients

Start by adding your chicken breasts, chopped onion, carrots, celery, chicken broth, garlic, thyme, dried parsley, salt, and pepper straight into the bowl of your slow cooker. Give everything a quick stir so the veggies can mingle and the chicken is nestled in the broth, ready to soak up those irresistible flavors while it cooks.

Step 2: Slow Cook Until Tender

Cover your slow cooker and let it work its magic! Set it on LOW for 5 to 6 hours, or go for HIGH if you’re in a bit more of a hurry—it’ll be ready in about 3 to 4 hours. The chicken will become wonderfully tender, with the veggies melting into the base and infusing the whole soup with savory goodness.

Step 3: Add the Rice

When your timer is down to that last, glorious hour, it’s time to stir in the uncooked white rice. Pop that lid back on and continue cooking for another hour. The rice will slowly absorb all those rich juices, turning fluffy and tender without going mushy.

Step 4: Shred the Chicken

Once the rice is done, lift the chicken breasts out onto a plate. Use two forks to shred the meat into bite-size pieces—it should fall apart easily at this point. Slide the shredded chicken back into the pot, giving your Slow Cooker Chicken and Rice Soup an irresistible, rustic texture.

Step 5: Finish and Serve

Right before serving, scatter the chopped fresh parsley over the soup for a burst of color and freshness. Ladle generous portions into bowls and prepare for all those cozy, comforting vibes!

How to Serve Slow Cooker Chicken and Rice Soup

Garnishes

Freshly chopped parsley is the classic choice, but you can really make your bowl pop by adding a squeeze of lemon, cracked black pepper, or even a sprinkle of grated parmesan for richness. A drizzle of good olive oil also adds a sophisticated finishing touch.

Side Dishes

This soup pairs beautifully with warm, crusty bread (perfect for dunking!), a flaky biscuit, or a simple tossed salad. If you’re feeling adventurous, try serving it with some homemade garlic bread or cheesy toast to turn it into a true feast.

Creative Ways to Present

Get playful by serving your Slow Cooker Chicken and Rice Soup in rustic mugs for a cozy touch, or in hollowed-out sourdough bread bowls for a fun, edible twist. For family-style gatherings, ladle the soup into a big tureen and let everyone help themselves—with extra garnishes on the side for mixing and matching.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your leftovers in an airtight container in the refrigerator. The flavors deepen as it rests, making it even tastier the next day! Just note that the rice will continue to soak up broth, so expect a thicker consistency for round two.

Freezing

This Slow Cooker Chicken and Rice Soup freezes surprisingly well, though the rice may get a bit softer upon thawing. To freeze, let the soup cool completely, then transfer it into freezer-safe containers or bags. For the best texture, consider reserving some soup without the rice to add in fresh after thawing.

Reheating

To reheat, pour the soup into a pot on the stovetop, adding a splash of extra broth or water to loosen it up if needed. Gently warm over medium heat, stirring occasionally until hot. You can also use the microwave for individual portions—just cover and heat in short bursts, stirring in between.

FAQs

Can I use brown rice instead of white rice?

Yes, you can use brown rice, but it does take longer to cook and has a firmer texture. Consider adding it earlier in the process—about halfway through the main cooking time—so it’s perfectly tender by the end.

What vegetables can I add or substitute?

Feel free to get creative here! Peas, corn, diced potatoes, or even spinach are all wonderful additions. Just add them at the right stage so they don’t overcook—leafy greens go in at the end, while root veggies can join from the start.

Is it possible to use chicken thighs instead of breasts?

Absolutely! Chicken thighs are incredibly flavorful and stay moist throughout slow cooking. Use boneless, skinless thighs for easy shredding once they’re cooked.

How do I prevent the rice from getting mushy?

The secret is adding the rice during the last hour of cooking, not at the very beginning. This way, it cooks through but keeps its structure and doesn’t turn the soup into stew.

Can I make Slow Cooker Chicken and Rice Soup dairy-free and gluten-free?

This recipe is naturally dairy-free and gluten-free as written, just double-check that your broth doesn’t contain hidden wheat ingredients if you’re highly sensitive.

Final Thoughts

I can’t wait for you to experience the same joy I do every time I tuck into a big bowl of Slow Cooker Chicken and Rice Soup. It’s warming, fuss-free, and absolutely delicious—true comfort in a bowl. Gather your ingredients and let your slow cooker do the work; you’ll be rewarded with a meal that feels like a big, cozy hug. Happy cooking!

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