Description

Crockpot Chicken and Rice Soup is the epitome of comfort food, perfect for warming your heart and belly on chilly days. This creamy, hearty dish combines tender chicken, fluffy rice, and vibrant vegetables simmered together in a flavorful broth. Ideal for busy weeknights or leisurely weekends, this recipe is customizable to fit your pantry staples. Gather around the table with loved ones as you enjoy each spoonful of this soul-soothing soup, reminiscent of grandma’s kitchen.

Ingredients

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3–4 boneless, skinless chicken breasts
1 cup long-grain white rice
2 medium carrots (chopped)
2 stalks celery (chopped)
1 medium onion (diced)
3 cloves garlic (minced)
6 cups low-sodium chicken broth
1 cup cream or whole milk
1 tsp dried thyme
2 bay leaves
Salt and pepper to taste

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Instructions

Dice the onions, carrots, and celery into bite-sized pieces. Rinse the rice under cold water until clear.
In a crockpot, layer diced chicken at the bottom followed by the vegetables and rinsed rice.
Pour low-sodium chicken broth over the ingredients until fully submerged.
Add minced garlic, thyme, bay leaves, salt, and pepper.
Cook on low for 6-8 hours or high for 4-5 hours until everything is tender.
Stir in cream or milk towards the end of cooking; remove bay leaves before serving.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Soup
Method: Crockpot
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4g
Sodium: 850mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 28g
Cholesterol: 85mg