Dinner

Crockpot Chicken and Rice Soup Recipe

ByClara Bennett March 29, 2026March 29, 2026

Introduction

This Crockpot Chicken and Rice Soup is a comforting, hearty meal perfect for chilly days. Easy to prepare and full of flavor, it combines tender chicken, vegetables, and rice in a savory broth that warms you from the inside out.

This image shows a close-up of a black crockpot filled with homemade chicken soup, resting on a white marbled surface. The soup has three main layers: the top layer is a clear golden broth with a shiny texture, the middle layer contains bright orange carrot slices and translucent green celery pieces scattered throughout, and the bottom layer has shredded white chicken meat mixed with some small bits of white rice. A silver ladle is scooping up a portion of the soup, showing a mix of chicken, rice, and vegetables inside it. In the background, there are blurred pieces of soft bread. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds boneless skinless chicken breasts
1 tablespoon salted butter
1 medium yellow onion, diced
4 ribs celery, sliced
3 large carrots, sliced
2 cloves garlic, minced
½ teaspoon poultry seasoning
2 teaspoons soy sauce
¼ teaspoon black pepper
1 bay leaf
6 cups reduced sodium chicken broth
1 ¼ cups instant rice
2 tablespoons chopped fresh parsley

Instructions

Step 1: In a small skillet, cook the diced onion and butter over medium heat until the onion is just tender. Transfer to a 6-quart slow cooker.
Step 2: Add the chicken breasts, sliced celery, sliced carrots, minced garlic, poultry seasoning, soy sauce, black pepper, bay leaf, and chicken broth to the slow cooker.
Step 3: Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours.
Step 4: Remove the chicken breasts from the slow cooker to a large bowl and shred them using two forks. Optionally, skim any foam from the top of the soup with a mesh strainer or spoon.
Step 5: Discard the bay leaf, then return the shredded chicken to the slow cooker. Add the instant rice.
Step 6: Cook for 10 to 15 minutes more, or until the rice is tender.
Step 7: Stir in the chopped fresh parsley, season with salt to taste, and serve warm.

Tips & Variations

For extra depth of flavor, sauté the celery and carrots with the onion before adding to the slow cooker.
Swap instant rice for long-grain white rice, but add it earlier and adjust cooking time accordingly.
Add a squeeze of fresh lemon juice before serving for a bright finish.
Use low-sodium soy sauce to better control the saltiness of the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the soup has thickened. This soup is best enjoyed fresh, as the rice can absorb liquid and become mushy over time.

How to Serve

Two white bowls filled with clear chicken broth soup sit on a white marbled surface. The soup has visible layers including chunks of bright orange carrots, pale celery pieces, white cooked rice grains, and shredded light beige chicken strips, all floating in the broth. Each bowl has two handles and shows steam rising lightly. In the background, there is a blurred soft round bread roll on a white cloth and some finely chopped green herbs in a small white bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and will add a richer flavor. Adjust the cooking time if needed to ensure they are fully cooked and tender.

Can I prepare this soup without a slow cooker?

Absolutely. You can make this soup in a large pot on the stovetop. Simmer the ingredients gently for 30-40 minutes until the chicken is cooked and vegetables are tender, then shred the chicken and add the rice last.