Crockpot Chicken and Rice Soup Recipe
This comforting Crockpot Chicken and Rice Soup combines tender chicken breasts with fresh vegetables and instant rice, slow-cooked to perfection. The savory broth is enhanced with herbs and soy sauce, creating a wholesome, easy-to-make meal perfect for any day.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main 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 fresh parsley, chopped
Instructions
- Sauté Onion: In a small skillet, melt the butter over medium heat and cook the diced onion until just tender to bring out its sweetness and aroma. Then, transfer the softened onions into a 6-quart slow cooker.
- Add Ingredients to Slow Cooker: Place the chicken breasts, sliced celery, carrots, minced garlic, poultry seasoning, soy sauce, black pepper, bay leaf, and chicken broth into the slow cooker along with the sautéed onions.
- Cook Slowly: Cover the slow cooker and cook on LOW for 3 to 4 hours, or on HIGH for 2 to 3 hours, allowing the flavors to meld and the chicken to become tender.
- Shred Chicken: Remove the chicken breasts from the slow cooker and place them in a large bowl. Use two forks to shred the meat finely. If necessary, skim off any foam or impurities from the surface of the soup with a spoon or mesh strainer.
- Return Chicken & Add Rice: Discard the bay leaf. Place the shredded chicken back into the slow cooker and add the instant rice.
- Finish Cooking Rice: Cook the soup for an additional 10 to 15 minutes until the instant rice is tender and fully cooked.
- Season and Serve: Stir in the chopped fresh parsley, adjust seasoning with salt to taste, and serve warm for a hearty and satisfying meal.
Notes
- Using reduced sodium chicken broth helps control the salt level, but adjust seasoning to your preference at the end.
- Instant rice is used for quick cooking at the end, but you can substitute with regular rice if preferred, adjusting cooking times accordingly.
- To make this recipe gluten-free, ensure the soy sauce used is gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Crockpot chicken soup, chicken and rice soup, slow cooker soup, easy chicken recipe, comforting dinner
