Crock Pot Chicken Rice Soup
A comforting and wholesome soup made with tender chicken, rice, and vegetables, perfect for chilly days.
Ingredients
Main Ingredients
- 1 lb chicken breast Boneless, skinless
- 1 cup rice (white or brown)
- 4 cups chicken broth Use gluten-free if necessary
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion chopped
- 2 cloves garlic, minced
- 1 tsp thyme
- to taste Salt and pepper
- 2 cups spinach (optional) Add for extra nutrition
Instructions
Preparation
- Begin by washing and chopping your vegetables. Dice the carrots and celery into small, even pieces, chop the onion, and mince the garlic.
Layering Ingredients
- In your crock pot, lay the chicken breast at the bottom.
- Add the rice on top of the chicken.
- Sprinkle the diced carrots, celery, and chopped onion over the rice.
- Add the minced garlic for flavor and season with thyme, salt, and pepper.
- Pour the chicken broth over the ingredients, ensuring everything is covered.
Cooking
- Cover the crock pot and set it to cook on low for 6-8 hours or high for 4 hours.
Shredding Chicken
- About 30 minutes before serving, take the lid off and shred the chicken in the pot using two forks.
Final Touches
- If using spinach, stir it in now until wilted.
- Taste the soup and adjust the salt and pepper as needed.
Serving
- Ladle the soup into bowls and enjoy the warmth and comfort it brings!
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Notes
Customize by adding different vegetables or herbs. Store any leftovers in airtight containers for easy meals during the week.