Crock Pot Chicken and Rice Soup

Serving of chicken rice soup garnished with fresh chopped parsley for serving with homemade biscuits nearby.

Crock Pot Chicken and Rice Soup

This Crock Pot Chicken and Rice Soup is cozy, classic comfort food made with simple ingredients and minimal effort. Includes slow cooker and stovetop methods.

Prep Time15

Cook Time2

Total Time2 15

Servings: servings

Calories: 292kcal

Author: Stephanie Wilson

Ingredients

4 tablespoons butter or olive oil
1 medium onion diced small
3 celery diced small
3 carrots peeled and sliced
4 cloves garlic minced
1 small shallot minced
1 pound chicken thighs boneless, skinless
8 cups chicken broth two 32 oz. cartons
1/2 teaspoon Italian seasoning
1 cup white rice long grain, basmatti or jasmine
Salt & pepper to taste
3 tablespoons fresh herbs like fresh thyme, rosemary, sage, or parsley
2-3 cups fresh spinach optional but delicious
2 tablespoons lemon juice

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Instructions

In the bowl of your crockpot, mix the butter, chicken, onions, shallots, celery, and carrots. Pour over the broth. Add the dried herbs and season with salt and pepper.
Cover and cook on low for 4-6 hours or on high for 2-4 hours. Remove the chicken and shred.
Return the chicken to the crockpot and stir in the rice, spinach, parsley, and lemon juice. Let it cook for 15-20 minutes, until the rice is fluffy. Alternatively, you can cook the rice separately and add it to the soup before serving.
Ladle the soup and rice into bowls and top with additional fresh herbs if desired. Enjoy!

Notes

Stovetop Method: In a large soup pot, saute onion, celery, and carrots over medium-high heat until soft. Add the chicken, garlic, broth, seasonings, and rice, and bring to a boil. Then reduce the heat and simmer for 15-20 minutes or until the chicken is cooked through. Remove the chicken, shred it, and return it to the pot—season with salt and pepper before serving.
Chicken Options: Boneless, skinless chicken thighs offer the most tender result, but chicken breasts may also be used.
Rice Tip: If you plan to store leftovers, consider cooking the rice separately and adding it to each bowl before serving to prevent it from absorbing too much broth.
Fresh Herbs: Fresh thyme, rosemary, sage, or parsley add wonderful flavor but are optional. Add them near the end for the brightest taste.
Lemon Finish: A small squeeze of lemon juice just before serving helps balance the richness of the broth.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.

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