This slow cooker chicken and rice soup is the kind of meal you want on a chilly night. It’s hearty, cozy, and very easy. You put everything in the slow cooker in the morning, and by dinner the house smells amazing.

The soup is packed with tender shredded chicken, carrots, celery, onion, and rice in a light, herby broth. A squeeze of lemon at the end makes it taste fresh and bright. It’s a simple family dinner that also works great when someone in the house is feeling under the weather.

Why This Chicken and Rice Soup Works

Everything goes into the pot raw, including the chicken and rice. There’s no browning, no precooking, and no extra pans. The slow cooker gently cooks the chicken breasts in the broth so they stay tender and shred easily with two forks.

The rice cooks right in the soup, which thickens the broth a little and gives it more body. Thyme, parsley, garlic, and a bay leaf add a classic, homey flavor. The optional lemon juice wakes everything up at the end.

Mixing broth with water keeps the soup from being too salty while still tasting rich. It also stretches one carton of broth into a full pot of soup.

Ingredients and Easy Swaps

• Chicken broth (4 cups) and water (2 cups). Low sodium broth gives you more control over the salt.
• Boneless, skinless chicken breasts (1 pound). Chicken thighs are a great swap. They stay extra juicy and add more flavor.
• Vegetables. 3 medium carrots, 2 celery stalks, and 1 small onion, all diced. A bag of frozen mirepoix saves chopping time.
• Garlic (3 cloves, minced). Or ¾ teaspoon garlic powder.
• Seasonings. 1 teaspoon each dried thyme, dried parsley, and salt, plus ½ teaspoon black pepper and 1 bay leaf.
• Uncooked white rice (½ cup). Long grain white rice works best. Brown rice takes longer and may stay a bit firm.
• Lemon juice (½ lemon, optional). Adds brightness. A splash of white wine vinegar works in a pinch.

How to Make It at a Glance

1. Add the broth, water, chicken, carrots, celery, onion, garlic, seasonings, rice, and bay leaf to the slow cooker.
2. Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours.
3. Check that the chicken reaches 165°F, then lift it out and shred it with two forks.
4. Return the chicken to the pot and stir in the lemon juice if using.
5. Remove the bay leaf and serve hot.

If you’re going to be gone longer than 7 hours, use thighs instead of breasts. They handle a longer cook without drying out. Also check the soup about 30 minutes before serving. If it looks too thick, stir in another cup of broth or water. If it looks thin, leave the lid off for the last half hour so some liquid can cook off.

Common Mistakes to Avoid

• Using instant rice. It turns to mush over a long cook. Stick with regular long grain white rice.
• Cutting the veggies too big. Dice them small and even so they’re soft and spoon sized.
• Forgetting the bay leaf. Always fish it out before serving. It’s tough and not meant to be eaten.
• Not tasting at the end. Broth brands vary a lot. Taste after shredding the chicken and add salt and pepper as needed.

Variations

• Add greens: Stir in a few handfuls of fresh spinach or chopped kale at the end. They wilt in a couple of minutes.
• Creamy version: Stir in ½ cup of heavy cream or half and half right before serving.
• Lemon chicken and rice: Use the juice of a whole lemon and add a little lemon zest.
• Wild rice: Swap in wild rice blend for a nuttier, heartier soup. It may need the longer cook time.

What to Serve With It

Crusty bread or warm biscuits are the classic choice for dipping. Grilled cheese sandwiches turn it into a full, kid friendly dinner. For something lighter, add a simple green salad or a plate of sliced apples and cheddar.

Make Ahead, Storage, and Reheating

Make ahead: Chop the carrots, celery, onion, and garlic the night before and keep them in a container in the fridge. In the morning, just add everything to the slow cooker.

Storage: Store leftovers in airtight containers in the fridge for 3 to 4 days. The rice keeps soaking up broth as it sits, so the soup will be thicker the next day.

Freezing: The soup freezes for up to 3 months, though the rice gets a little softer. Thaw overnight in the fridge.

Reheating: Warm on the stove over medium heat or in the microwave. Add a splash of broth or water to loosen it up.

FAQ

Can I use frozen chicken?
It’s best to thaw it first. Frozen chicken can stay in an unsafe temperature range too long in a slow cooker.

Can I use leftover cooked rice?
Yes. Skip the uncooked rice and stir in about 1½ cups of cooked rice when you add the shredded chicken back.

Can I make this on the stove?
Yes. Simmer everything in a large pot for about 25 to 30 minutes, until the chicken is cooked through and the rice is tender.

How do I keep the rice from getting too soft?
Cook the rice separately and add it to each bowl when you serve. This also helps leftovers keep their texture.

Slow Cooker Chicken and Rice Soup

Servings

4

servings

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.

Cook Mode

Keep the screen of your device on

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 to 7 hours or high for 3 to 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.

Like this recipe?

Follow @dinnerendeavor on Pinterest