Perfect for chilly nights, this chicken and rice soup is hearty, comforting, and so easy to make. Just toss in the ingredients and let the slow cooker do the work. It’s warm, soothing, and packed with tender chicken, vegetables, and rice—ideal for a cozy family dinner.
Slow Cooker Chicken and Rice Soup
4
servingsThis chicken and rice soup is hearty, comforting, and so easy to make. Just toss in the ingredients and let the slow cooker do the work. It’s warm, soothing, and packed with tender chicken, vegetables, and rice.
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Ingredients
4 cups chicken broth
2 cups water
1 pound boneless, skinless chicken breasts
3 medium carrots, diced
2 celery stalks, diced
1 small onion, chopped
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon black pepper
½ cup uncooked white rice
1 bay leaf
Juice of ½ lemon (optional)
Directions
- In the slow cooker, combine the chicken broth, water, chicken breasts, carrots, celery, onion, garlic, thyme, parsley, salt, pepper, rice, and bay leaf.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
- Remove the chicken, shred it with two forks, and return it to the soup.
- Stir in the lemon juice for a touch of brightness (optional).
- Remove the bay leaf before serving. Enjoy hot!
Notes
- This soup is delicious as-is, but you can also stir in some fresh spinach or kale at the end for an extra boost of greens. It pairs perfectly with crusty bread or a warm biscuit on the side.
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