This recipe for Crock-Pot Chicken & Rice Soup is a warm meal that will hit the spot for those cold fall or winter days!
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
- Cutting Board
- Liquid Measuring Cup
- Dry Measuring Cups And Spoons
- Citrus Juicer
Frequently Asked Questions
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.
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.
More Fantastic Crockpot Soups!
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- Purple WW Plan – 3 Points