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.

Ingredients

Scale

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

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