Crockpot Hearty Chicken and Rice Soup for Cozy Nights in

This comforting Crockpot Hearty Chicken and Rice Soup warms your body and soul, perfect for busy nights with minimal fuss.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 cups

Course: Soup

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1/2 cup Salted Butter Substitute with olive oil for a dairy-free option.
1.5 lbs Boneless Chicken Breasts or Thighs Use thighs for extra moisture and flavor.
1 large Yellow Onion Substitute with shallots for milder flavor.
2 small Shallots Omit if unavailable.
4 cloves Garlic Can use garlic powder as a substitute.

For the Vegetables

2 cups Chopped Celery Substitute with bell peppers or green beans.
2 cups Chopped Carrots
2 cups Chopped Fresh Baby Spinach Substitute with kale or Swiss chard.

For the Herbs

1 tbsp Fresh Thyme Leaves Dried thyme can be used, adjusting the amount.
1 tbsp Chopped Sage Can be replaced with dried sage.
1 tbsp Chopped Fresh Rosemary Skip or reduce if not preferred.
1 each Bay Leaf Remember to remove before serving.

For the Broth and Rice

6 cups Low Sodium Chicken Broth Use vegetable broth for a vegetarian version.
1 cup Dry Basmati Rice Other rice varieties can be used, but cooking times may vary.

For Finishing Touches

1/4 cup Chopped Parsley Omit if unavailable.
2 tbsp Fresh Lemon Juice Substitute with vinegar for acidity.

Equipment

Crockpot

Method

Step-by-Step Instructions

In a large mixing bowl, combine the salted butter, boneless chicken breasts or thighs, yellow onion, shallots, chopped celery, and carrots. Mix these ingredients thoroughly, ensuring the vegetables are evenly coated.
Pour in 6 cups of low sodium chicken broth. Next, sprinkle in fresh thyme leaves, chopped sage, chopped rosemary, and add the bay leaf. Season with salt and pepper according to taste.
Transfer the entire mixture into a crockpot and cover with the lid securely. Set your crockpot to cook on low for 4 to 6 hours or high for 2 to 4 hours.
Once the cooking time is complete, carefully remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken back to the crockpot along with the dry basmati rice.
About 5 minutes before serving, add the chopped fresh baby spinach and chopped parsley into the soup. Squeeze in the fresh lemon juice to brighten up the flavors.
Ladle the warm Crockpot Hearty Chicken and Rice Soup into bowls. Top with extra parsley if desired.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Avoid soggy rice by not adding it until just before serving. For meal prepping, keep the rice separate.

Tried this recipe?

Let us know how it was!