If you’re in the mood for something warm, nourishing, and easy to make, this Crockpot Chicken and Rice Soup is it. Packed with tender shredded chicken, soft rice, and a savory broth, it’s like a hug in a bowl—perfect for sick days, snow days, or just plain busy days.
Why We Love This Chicken and Rice Soup
This one’s a forever favorite in our house. Here’s why:
- Comfort Food Classic: Simple flavors, creamy texture, and filling rice make it ultra-satisfying.
- Dump-and-Go: Throw it all in the slow cooker and walk away.
- Great for Leftover Chicken: No need to cook anything beforehand.
- Soothing & Nourishing: It’s easy on the stomach and warms you up from the inside out.
Key Ingredients
This soup uses humble ingredients that come together to create something magical:
- Shredded Chicken – Use leftovers, rotisserie, or slow cook and shred.
- Uncooked White Rice – Gives body to the broth and turns this soup into a hearty meal.
- Chicken Broth – A savory base that ties everything together.
- Carrots & Celery – Classic soup veggies for a pop of color and flavor.
- Onion & Garlic – Aromatics that add depth to the broth.
- Bay Leaf & Thyme – Adds subtle herbal flavor.
- Salt & Pepper – Simple seasoning to finish it off.
How to Make Crockpot Chicken and Rice Soup
This soup couldn’t be easier to throw together:
- Add to Crockpot: Combine all ingredients in the crockpot except for rice.
- Cook on Low: Cover and cook on LOW for 6 hours, or until the chicken is cooked through and tender.
- Shred Chicken: If using whole chicken breasts, shred and return to the pot.
- Add Rice: Stir in uncooked rice and cook for another 30–40 minutes, or until the rice is soft.
- Serve: Remove bay leaf, season to taste, and ladle into bowls. Add fresh parsley if desired.
Chef’s Tips and Variations
- Use Cooked Rice: Add cooked rice in the last 5 minutes to avoid mushiness.
- Freeze for Later: Cool completely and freeze in portions—perfect for future sick days.
- Make It Creamy: Stir in a splash of cream or a spoonful of Greek yogurt at the end.
- Boost the Veggies: Add spinach or kale for extra nutrition.
- Spice It Up: Add a pinch of cayenne or a squeeze of lemon for extra zing.
What to Serve with Chicken and Rice Soup
Crusty Bread or Rolls
To soak up all that delicious broth.
Side Salad
A fresh green salad with vinaigrette is a nice, light pairing.
Grilled Cheese or Toasted Sandwiches
Perfect dunkers and great for a filling combo.
Crackers or Flatbread
Simple, crunchy sides that everyone loves.
Crockpot Chicken and Rice Soup
Prep Time: 10 minutes
Cook Time: 6–7 hours
Total Time: ~6 hours 15 minutes
Servings: 6
This Crockpot Chicken and Rice Soup is a cozy, nourishing classic that practically cooks itself. With tender shredded chicken, soft rice, and savory broth simmered with carrots, celery, and herbs, this slow cooker soup is the perfect remedy for cold days, sick days, or when you just need a no-fuss, feel-good meal.
Ingredients
- 2 cups cooked shredded chicken (or 2–3 chicken breasts)
- ¾ cup uncooked long-grain white rice
- 8 cups chicken broth
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- ½ tsp dried thyme
- Salt and pepper, to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Add all ingredients except rice to a crockpot. Stir to combine.
- Cover and cook on LOW for 6 hours, or until chicken is tender.
- If using whole chicken breasts, remove and shred, then return to pot.
- Stir in uncooked rice and cook an additional 30–40 minutes, or until rice is soft.
- Remove bay leaf, adjust seasoning, and serve hot with optional parsley.
Notes
- Make-Ahead: Freeze cooled soup in airtight containers for up to 3 months.
- Using Cooked Rice? Add it during the last 5 minutes just to heat through.
- Creamy Option: Stir in a splash of cream or Greek yogurt at the end.
