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A steaming bowl of chicken and rice soup with tender shredded chicken, fluffy rice, and vibrant vegetables like carrots and celery. The soup is garnished with fresh herbs, served in a rustic white bowl placed on a wooden table, with a spoon resting beside it. The background shows a cozy kitchen setting with warm lighting, highlighting the comfort and heartiness of the dish.

Crockpot Chicken and Rice Soup

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  • Author: Maria
  • Total Time: 6 hours 10 minutes to 8 hours 10 minutes
  • Yield: 6 servings
  • Diet: Healthy, Gluten-Free, Dairy-Free (optional)

Description

Discover the hearty and healthy Crockpot Chicken and Rice Soup, perfect for cozy fall days and busy weeknights. This easy slow cooker recipe features tender chicken, nutritious vegetables, and wholesome rice, creating a comforting and nutritious meal with minimal effort. Ideal for meal prep, family dinners, or quick lunches, this soup is customizable for low-carb, dairy-free, or spice-loving diets.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken breasts or thighs
  • 1 cup long-grain rice (or cauliflower rice for low-carb options)
  • 4 cups chicken broth
  • 2 carrots, diced
  • 2 celery stalks, sliced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme or Italian seasoning
  • Salt and pepper to taste
  • Optional: chopped fresh parsley or cilantro for garnish

Instructions

  1. Place the chicken breasts at the bottom of the crockpot. Add diced carrots, celery, chopped onion, and minced garlic. Pour in chicken broth, then season with thyme, salt, and pepper.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Ensure the chicken is fully cooked and tender.
  3. Remove the cooked chicken from the crockpot and shred it with two forks. Return the shredded chicken to the soup base.
  4. Add the rice to the crockpot, stir well, and cook on high for 30-40 minutes or until rice is tender and soup slightly thickened.
  5. Serve hot, garnished with fresh parsley or cilantro, alongside crusty bread or a side salad.

Notes

  • Use cauliflower rice for a low-carb variation, adding it in the last 30 minutes of cooking.
  • For creamier texture, stir in a splash of coconut milk or dairy-free cream before serving.
  • Adjust seasoning with additional herbs or spices to suit your taste.
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours on low, 3-4 hours on high
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (about 400g)
  • Calories: 250 Kcal
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 60mg

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Find it online: https://dinnerrecipesidea.com/crockpot-chicken-and-rice-soup/