Crock Pot Chicken Rice Soup
A comforting and nourishing soup made with tender chicken, wholesome rice, and a medley of vegetables, cooked slowly in a crock pot for rich flavor with minimal effort.
Ingredients
Main Ingredients
- 1 pound chicken breasts Use boneless, skinless breasts for convenience.
- 1 cup rice Any variety you prefer; uncooked.
- 4 cups chicken broth Low-sodium recommended.
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- to taste Salt and pepper
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Place the chicken breasts at the bottom of your crock pot.
- Add the uncooked rice over the chicken.
- Pour in the chicken broth, ensuring it covers the chicken and rice completely.
- Add diced carrots and celery into the crock pot.
- Chop the onion and mince the garlic, then add to the pot.
- Sprinkle in the dried thyme and parsley, along with salt and pepper to taste.
Cooking
- Cover the crock pot and set it on low. Let the soup cook for 6-8 hours.
- After cooking, carefully remove the chicken breasts and shred them using two forks.
- Stir the shredded chicken back into the soup and mix well.
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Notes
Garnish with fresh herbs like parsley or chives, and serve with crusty bread or rolls. For variations, you can add heavy cream for a creamier texture, or experiment with spices and different vegetables according to your preference.