Cozy Crockpot Chicken and Rice Soup for Ultimate Comfort

The warmth of a piping hot bowl of Crockpot Chicken and Rice Soup envelops you like a snug blanket on a chilly evening. Imagine the velvety broth swirling with tender chicken, fluffy rice, and vibrant veggies, all mingling together in perfect harmony. hearty chicken spaghetti dish The aroma wafts through your kitchen, making even the pickiest eaters perk up and wonder what’s cooking.

This dish is not just a meal; it’s a hug in a bowl that brings families together. Whether it’s a busy weekday or a lazy Sunday, this soup becomes the star of the show. You can almost hear the sighs of contentment as each spoonful dances on your taste buds, leaving you eagerly anticipating the next.

I remember the first time I served this magical soup at my family’s game night—everyone was too busy slurping to focus on trivia! The laughter mixed with delightful flavors made it an evening to remember.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts for heartiness but adjust as needed.

• Brown Rice: Use long-grain brown rice for a nutty flavor and chewy texture; avoid instant rice for best results.

• Carrots: Fresh carrots add sweetness; choose firm ones that snap easily when bent.

• Celery Stalks: Crisp celery contributes crunchiness; opt for bright green stalks with no blemishes.

• Onion: A yellow onion works best here; it provides sweetness as it cooks down.

• Garlic Cloves: Fresh garlic adds depth; make sure they are plump and fragrant.

• Chicken Broth: Use low-sodium broth to control salt levels while maintaining rich flavor.

• Dried Thyme and Bay Leaves: These herbs infuse wonderful aroma; fresh herbs can be substituted if preferred.

• Salt and Pepper: Essential for seasoning; adjust according to your taste preferences.

• Fresh Parsley (optional): Chopped parsley adds color and freshness when serving.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by chopping your vegetables into bite-sized pieces so they cook evenly. Mince the garlic finely to release its aromatic oils effectively.

Add Ingredients to Crockpot: In your trusty crockpot, layer in the chicken breasts, brown rice, carrots, celery, onion, garlic, thyme, bay leaves, salt, pepper, and pour in that glorious chicken broth. For more inspiration, check out this Crockpot Butter Chicken recipe.

Set It and Forget It: Cover the crockpot with its lid and set it on low heat for 6–8 hours or high heat for 3–4 hours. Let those flavors meld together!

Shred the Chicken: Once cooked through, shred the chicken right in the pot using two forks until it’s beautifully shredded throughout. Stir everything gently so it’s combined well.

Final Touches: Taste your soup! Adjust seasoning if necessary. If you’re feeling fancy, sprinkle freshly chopped parsley over each serving before you dig in.

This Crockpot Chicken and Rice Soup is more than just food; it’s an experience that warms both body and soul. delicious chicken and stuffing So grab your apron (and maybe some comfy pants), because dinner is about to get cozy! comforting chicken ramen recipe. cozy zuppa toscana soup. For more inspiration, check out this Chicken Noodle Soup Recipe recipe.

Perfecting the Cooking Process

Start by sautéing your onions and garlic until fragrant, then add chicken and broth. This layering builds flavor!

Add Your Touch

Feel free to swap out chicken for turkey or toss in some veggies like spinach or peas. Add your favorite herbs for extra flair!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stove over low heat to keep it creamy.

Sometimes I whip up this soup when friends come over unexpectedly, and they always rave about how good it is! Their surprised faces make me feel like a culinary wizard.

FAQ

Can I use frozen chicken in this soup?

Yes, frozen chicken works well; just increase cooking time to ensure it’s fully cooked.

What rice should I use for this recipe?

Long-grain white rice or basmati rice is ideal; they maintain texture without becoming mushy.

How do I make this soup creamier?

Add a splash of heavy cream or milk during the last 30 minutes of cooking for richness.

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Crockpot Chicken and Rice Soup

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• Author: Anastasia Chen
• Total Time: 0 hours
• Yield: About 6 servings 1x

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Description

Crockpot Chicken and Rice Soup is the ultimate comfort food, perfect for chilly evenings. This hearty dish combines tender chicken, fluffy brown rice, and a medley of colorful vegetables in a rich, savory broth. Effortlessly prepared in your crockpot, it’s a delicious way to bring family together around the dinner table. With just a few simple ingredients, you can create an inviting meal that warms both body and soul—ideal for busy weeknights or leisurely weekends.

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Ingredients

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• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup long-grain brown rice
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley (optional for garnish)

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Instructions

1. Chop the vegetables into bite-sized pieces and mince the garlic.
2. In your crockpot, layer the chicken breasts, brown rice, carrots, celery, onion, garlic, thyme, bay leaves, salt, pepper, and pour in the chicken broth.
3. Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is cooked through.
4. Shred the chicken directly in the pot using two forks and stir to combine all ingredients.
5. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

• Prep Time: 15 minutes
• Cook Time: 6–8 hours
• Category: Main
• Method: Crockpot
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (approximately 300g)
• Calories: 320
• Sugar: 3g
• Sodium: 480mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 70mg