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Crockpot Chicken and Rice Soup

This Crockpot Chicken and Rice Soup is a comforting, hearty dish that uses slow cooking to transform simple ingredients into tender chicken, soft rice, and a flavorful broth infused with herbs. Its final texture is cozy and thick, with tender bites of chicken and a slightly creamy, fragrant broth that feels like a warm hug. Perfect for busy nights, it’s a straightforward and satisfying meal that requires minimal effort but delivers maximum comfort.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts Pound if thick for even cooking
  • 1 cup long-grain white rice Rinse thoroughly before adding
  • 2 carrots carrots Thinly sliced
  • 2 stalks celery Chopped finely
  • 6 cups chicken broth Low-sodium preferred
  • 1 teaspoon dried thyme
  • 2 bay leaves bay leaves
  • Salt and pepper to taste seasonings
  • Optional for garnish chopped parsley Fresh, added at the end
  • 1 splash lemon juice Added before serving to brighten flavors

Equipment

  • 6-quart slow cooker
  • Sharp knife
  • Cutting board
  • Measuring cup
  • Stirring spoon

Method
 

  1. Start by preparing your ingredients: dice the chicken breasts into bite-sized pieces, thinly slice the carrots, and chop the celery finely. Place all your prep tools nearby for easy assembly.
  2. Rinse the rice thoroughly under cold water until the water runs clear; this helps prevent it from becoming gummy during cooking.
  3. Add the chicken, sliced carrots, chopped celery, rinsed rice, dried thyme, and bay leaves into the slow cooker. Spread everything out evenly.
  4. Pour in the chicken broth, making sure all ingredients are submerged. Season with salt and pepper to taste.
  5. Cover the slow cooker and set it to low. Let it cook for 6 to 8 hours, until the chicken is tender, rice is soft, and the broth is fragrant with herbs.
  6. Once cooking is complete, remove the bay leaves and gently stir the soup. Check the seasoning and add more salt or a splash of lemon juice to brighten the flavors.
  7. Ladle the soup into bowls, sprinkle with chopped parsley if desired, and serve hot. The soup should be thick, with tender chicken, fluffy rice, and a fragrant broth.

Notes

For an extra boost of flavor, sear the chicken briefly in a hot skillet before adding to the slow cooker. Rinsing the rice thoroughly prevents mushiness. Add fresh herbs at the end for a vibrant aroma. Adjust seasonings to your taste, and don't forget the splash of lemon juice for brightness.