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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Recipes Categories / Soups & Stews / Crock-Pot Chicken & Rice Soup

Crock-Pot Chicken & Rice Soup

Written by: Crock-Pot Ladies 2 Comments

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Crock-Pot Chicken & Rice Soup
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Crock-Pot Chicken & Rice Soup
Crock-Pot Chicken & Rice Soup

This recipe for Crock-Pot Chicken & Rice Soup is a warm meal that will hit the spot for those cold fall or winter days!

Crock-Pot Chicken & Rice Soup

Slow Cooker Chicken & Rice Soup

With the weather getting chilly there is nothing more that I love than a slow cooker of soup simmering away on the counter just waiting to be ladled into bowls for dinner.

And when you are coming down with a cold there is just something so comforting about a bowl of chicken soup.

While chicken noodle soup is a classic go to, I don’t always have noodles on hand but I almost always have rice in my pantry.

This recipe for chicken and rice soup is rather easy to put together and the herbs and seasonings make for such a flavorful soup. My secret to taking the soup up a notch though is to add some freshly squeezed lemon juice right before serving.

The lemon compliments the soup and just brightens up the flavor of the soup.

To serve for dinner I like to toss together a simple side salad and set out some bread or breadsticks for dipping into the broth and sopping up the last drops.


Equipment Needed For Crock-Pot Chicken & Rice Soup Recipe:

  • 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
  • Knife
  • Cutting Board
  • Liquid Measuring Cup
  • Dry Measuring Cups And Spoons
  • Citrus Juicer

Crock-Pot Chicken & Rice Soup

Frequently Asked Questions

Can I Use Boneless Skinless Chicken Thighs?

You can easily substitute boneless skinless chicken thighs for the chicken breasts in this recipe for Slow Cooker Chicken And Rice Soup. The cooking time will be the same but the calorie and fat content will be higher. But feel free to use either thighs or breasts or even a combination of the two types of light and dark meat chicken.

Can I Use Brown Rice Or Wild Rice Instead Of White Rice In This Chicken And Rice Soup?

Absolutely! If you want to use brown or wild rice instead of white rice just add the rice at the very beginning of the cooking time when you add the chicken, broth, veggies and herbs and spices.


Crock-Pot Chicken & Rice Soup

Special Diets

Gluten Free | Low Calorie | Low Carb | Low Fat | Low Sugar

This recipe for Crock-Pot Chicken & Rice Soup is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipe


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Recipe Collections:

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Crock-Pot Chicken & Rice Soup

Crock-Pot Chicken & Rice Soup Recipe

This slow cooker chicken and rice soup is healthy, hearty and comforting on a cool chilly fall or winter day. Filled with chicken, rice, carrots, celery and a touch of lemon this is going to be a favorite soup for sure!
3.66 from 130 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 7 hrs
Total Time 7 hrs 20 mins
Course Soups, Stews and Chili
Cuisine American
Servings 8 Servings
Calories 184 kcal

Ingredients

  • 1 ½ Pounds Boneless Skinless Chicken Breasts
  • 1 Medium Yellow Onion (Diced)
  • 3 Medium Carrots (Peeled, Halved And Sliced)
  • 3 Stalks Celery (Sliced)
  • 8 Cups Low-Sodium Chicken Broth (Store Bought Or Homemade)
  • 3 Cloves Garlic (Minced)
  • 1 Teaspoon Dried Thyme
  • 1 Teaspoon Dried Parsley
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Black Pepper
  • 1 Whole Bay Leaf
  • ½ Teaspoon Dried Rosemary
  • ½ Teaspoon Dried Sage
  • 1 Cup Dry White Rice
  • 2 Tablespoons Fresh Lemon Juice
  • 2 Tablespoons Chopped Fresh Parsley

Instructions

  • Place the chicken breasts, onion, carrots, celery, chicken broth, garlic, thyme, dried parsley, salt, pepper, bay leaf, rosemary and sage in a 6 quart or larger slow cooker.
  • Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours.
  • Remove the lid and add the rice. Recover and cook for one additional hour on HIGH heat.
  • Remove the lid once more and remove the chicken breasts from the slow cooker and shred the meat with two forks. Return the shredded chicken to the soup.
  • Remove the bay leaf and discard.
  • Add the fresh lemon juice and fresh parsley and serve and enjoy!

Nutrition

Calories: 184kcal | Carbohydrates: 18g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 53mg | Sodium: 615mg | Potassium: 415mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4350IU | Vitamin C: 14.9mg | Calcium: 60mg | Iron: 2.3mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Chicken & Rice Soup
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Filed Under: Fall Recipes, Freezer Meals, Soups & Stews, Winter Recipes Tagged With: Bay Leaf, Bay Leaves, Black Pepper, Boneless Skinless Chicken Breasts, Carrots, Celery, Chicken, Chicken Breasts, Chicken Broth, Chicken CP Recipes, Comfort Food, Dried Parsley, Dried Rosemary, Dried Sage, Dried Thyme, Fresh Parsley, Garlic, Gluten Free, Gluten Free CP Recipes, Homemade Chicken Broth, Kid Friendly, Kid Friendly CP Recipes, Kosher Salt, Lemon Juice, Low Calorie, Low Calorie CP Recipes, Low Carb, Low Carb CP Recipes, Low Fat, Low Fat CP Recipes, Low Sodium Chicken Broth, Low Sugar, Low Sugar CP Recipes, Onions, Parsley, Rosemary, Sage, Soup, Thyme, White Rice, WW, WW CP Recipe

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Comments

  1. Tessa Kelley says

    December 19, 2021 at 5:18 AM

    How much rice do you add?

    Reply
    • Crock-Pot Ladies says

      December 23, 2021 at 11:32 AM

      This recipe calls for in the ingredients list 1 cup of dry white rice. Hope that helps Tessa!

      Reply

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