Slow Cooker Chicken and Rice Soup Recipe
A hearty and comforting Slow Cooker Chicken and Rice Soup made with tender chicken breasts, wholesome brown rice, and fresh vegetables simmered to perfection with herbs in a flavorful chicken broth. Perfect for an easy, nutritious meal with minimal prep.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken and Broth
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
Grains
- 1 cup uncooked brown rice
Vegetables
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 onion, diced
- 2 cloves garlic, minced
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Begin by placing the chicken breasts in the bottom of your slow cooker to create a solid protein base for the soup.
- Add Rice and Vegetables: Add the uncooked brown rice, sliced carrots, chopped celery, diced onion, and minced garlic on top of the chicken. These fresh vegetables will provide texture and flavor.
- Season and Combine: Sprinkle in the dried thyme and parsley, then pour in the chicken broth. Stir gently to combine all ingredients thoroughly.
- Cook the Soup: Cover the slow cooker with the lid. Cook on low heat for 6 to 8 hours or, if short on time, cook on high for 3 to 4 hours until the rice is tender and the chicken is cooked through.
- Shred Chicken: Carefully remove the chicken breasts from the slow cooker, shred them using two forks, and then return the shredded chicken to the soup.
- Final Seasoning and Serve: Stir the soup well, then season with salt and pepper according to your taste preferences. Serve hot and enjoy your nutritious homemade soup.
Notes
- Using brown rice adds extra fiber and nutrients for a healthier option compared to white rice.
- If you prefer a thicker soup, you can use less chicken broth or add a slurry of cornstarch and water near the end of cooking.
- For a more intense flavor, sauté the vegetables briefly before adding to the slow cooker.
- This soup freezes well; store it in airtight containers for up to 3 months.
- You can substitute chicken thighs for chicken breasts if you prefer a juicier texture.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
Keywords: slow cooker chicken soup, chicken and rice soup, healthy chicken soup, slow cooker recipes, easy chicken soup, low fat soup
