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A steaming bowl of chicken and rice soup with tender shredded chicken, fluffy rice, vibrant vegetables, and herbs in a rustic white bowl. The soup has a rich, creamy broth with visible carrots and celery, garnished with fresh parsley slices, placed on a wooden table with a cozy fall-themed background.

Crockpot Chicken and Rice Soup

  • Author: Maria
  • Total Time: 6 hours 40 minutes
  • Yield: 4-6 servings 1x
  • Diet: Healthy, Comfort Food

Description

Discover the comforting and nourishing Crockpot Chicken and Rice Soup, a healthy and hearty fall recipe that’s easy to prepare and full of flavor. Perfect for busy weeknights or cozy family dinners, this slow cooker soup combines tender chicken, nutritious vegetables, and fluffy rice in a savory broth. Embrace a simple, one-pot meal that offers maximum comfort with minimal effort, ideal for those seeking wholesome and satisfying crockpot meals.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 cup long-grain white rice
  • 4 cups chicken broth (or vegetable broth for dairy-free)
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Start by placing the chicken breasts or thighs at the bottom of your crockpot. Add chopped carrots, celery, onion, and minced garlic for a flavorful base.
  2. Pour in 4 cups of chicken broth, sprinkle thyme, salt, and pepper to taste. Cover and cook on low for 6-8 hours until the chicken is tender and flavors meld.
  3. Carefully shred the cooked chicken into bite-sized pieces using two forks. Rinse the rice and add it to the crockpot, stirring well.
  4. Continue cooking on high for an additional 30-40 minutes until the rice is tender and the soup has thickened slightly.
  5. Taste and adjust seasonings if necessary. Garnish with fresh parsley and serve hot with crusty bread or salad.

Notes

  • You can substitute chicken with turkey or tofu for variety.
  • For extra flavor, add a splash of lemon juice or hot sauce before serving.
  • This soup stores well in an airtight container for up to 3 days; freeze for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours on low, 30-40 minutes on high
  • Category: Soup
  • Method: Slow Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 290 Kcal
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 70mg

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Find it online: https://recipeswonders.com/crockpot-chicken-and-rice-soup/