This Crock Pot Chicken and Rice Soup is pure comfort in a bowl, delivering warmth and flavor with almost zero effort. It’s the kind of effortless recipe that tastes like you spent all day hovering over a pot, but the slow cooker does all the heavy lifting! Tender, shredded chicken, soft vegetables, and fluffy rice swim in a deeply savory, herb-infused broth. It’s a game-changer for busy weeknights, a gentle cure for a chilly day, or the ultimate food hug when you need it most.

Why You’ll Love This Recipe

This soup isn’t just good—it’s the best! Here are a few reasons why this recipe is about to become your family’s favorite:

Effortless Comfort: The slow cooker does 90% of the work! You simply toss in the ingredients, walk away, and come back to a perfectly cooked, soul-satisfying meal.
Deeply Flavorful: Cooking everything low and slow allows the herbs, garlic, and savory chicken broth to marry beautifully, creating a rich, complex flavor that is truly unreal.
A “Feel Better” Classic: There is nothing more nourishing or comforting than a bowl of chicken and rice soup. It’s the ultimate home remedy and is guaranteed to warm you from the inside out.
Packed with Goodness: It’s loaded with lean protein, hearty vegetables, and minimal fuss, making it a delicious and healthy meal choice!

Ingredients

This soup isn’t just good—it’s the best! Here are a few reasons why this recipe is about to become your family’s favorite:

Effortless Comfort: The slow cooker does 90% of the work! You simply toss in the ingredients, walk away, and come back to a perfectly cooked, soul-satisfying meal.
Deeply Flavorful: Cooking everything low and slow allows the herbs, garlic, and savory chicken broth to marry beautifully, creating a rich, complex flavor that is truly unreal.
A “Feel Better” Classic: There is nothing more nourishing or comforting than a bowl of chicken and rice soup. It’s the ultimate home remedy and is guaranteed to warm you from the inside out.
Packed with Goodness: It’s loaded with lean protein, hearty vegetables, and minimal fuss, making it a delicious and healthy meal choice

All you need for this comforting soup are a few simple pantry staples and your crock pot!

Boneless, Skinless Chicken Breasts: This is your lean protein powerhouse. The slow cooker gently coaxes the chicken into fork-tender perfection, making it easy to shred right into the soup.
Uncooked Long-Grain Rice: This is what makes the soup hearty! It absorbs all that wonderful broth flavor and thickens the soup slightly as it cooks. Make sure to rinse it first to prevent a gummy texture.
Low-Sodium Chicken Broth: The liquid gold of this recipe! Using low-sodium allows you to control the final saltiness of the soup.
Carrots, Celery Stalks, and Medium Onion: The classic aromatic trio (a.k.a. mirepoix) that builds the foundational, savory flavor of any good soup.
Garlic: Everything is better with garlic! Minced fresh garlic infuses the broth with its signature deep, savory flavor.
Dried Thyme and Dried Parsley: These are your essential dried herbs that give the soup that classic, fragrant, comforting profile.
Turmeric (Optional): Just a pinch of this spice adds a lovely golden color to the broth and a hint of earthy flavor.
Bay Leaf: Don’t skip this one! It imparts a subtle, herby depth to the broth while the soup simmers. Remember to take it out before serving!
Salt and Black Pepper: Necessary to enhance and balance all the other savory ingredients. Seasoning to taste is the key here.
Juice of a Half Lemon: This is the secret ingredient! Stirring it in at the end adds a bright, fresh finish that cuts through the richness—it’s a true game-changer.
Fresh Parsley (for garnish): A final sprinkle adds beautiful color and a pop of fresh, herbaceous flavor right before serving.

Note: Specific ingredient measurements can be found right under this article in the recipe card.

How to Make the Crock Pot Chicken and Rice Soup

You won’t believe how simple it is to get this incredible meal on the table. Your slow cooker is ready to be your sous chef!

Step 1: Prep and Load the Slow Cooker

Give that rice a quick rinse under cold water, then set it aside. Place the chicken breasts in the bottom of your slow cooker. Next, pile on the carrots, celery, onion, garlic, dried herbs, turmeric, bay leaf, salt, and pepper. Pour in the chicken broth and give everything a gentle stir to mix the herbs and veggies.

Step 2: Set It and Forget It (Mostly!)

Cover your slow cooker. Let it work its magic on Low for 6–7 hours or on High for 3–4 hours, until the chicken is wonderfully tender and fully cooked through.

Step 3: Shred the Chicken and Add the Rice

About 30 minutes before you plan to eat, carefully remove the cooked chicken. Use two forks to easily shred it—it should practically fall apart! Return the shredded chicken to the slow cooker, then stir in your rinsed rice. Continue cooking for another 25–30 minutes, or until the rice is perfectly tender and fluffy.

Step 4: Brighten and Serve

Right before you ladle it into bowls, stir in the fresh lemon juice. Don’t forget to remove the bay leaf (you don’t want to eat that!). Garnish with a sprinkle of fresh chopped parsley and serve this cozy masterpiece warm!

Pro Tips for Making the Recipe

Rinse the Rice! This is non-negotiable! Rinsing long-grain rice removes excess surface starch, which prevents your soup from turning gloppy and ensures the rice grains stay separate and fluffy.
Add Flavor Depth: If you have time, sauté your carrots, celery, and onion in a little butter or olive oil for 5 minutes before adding them to the slow cooker. This extra step develops their flavor and adds another layer of richness to your final broth.
Don’t Overcook the Rice: Wait until the very end to add the rice. If you add it at the beginning, it will turn mushy. The last 30 minutes is the sweet spot for perfect, tender rice.
Adjust Broth as Needed: Rice absorbs a lot of liquid. If your soup looks too thick after the rice is cooked, just stir in another half cup or full cup of broth until it reaches your desired consistency.

How to Serve

This soup is a satisfying meal all on its own, but here are a few ways to level up your serving game:

Bread Pairing: You absolutely must serve this with a crusty slice of good bread (like a sourdough or baguette) for dipping—perfect for sopping up every last drop of that incredible broth!
Cheesy Topping: Sprinkle a little freshly grated Parmesan cheese on top just before serving for an extra layer of savory flavor.
Fresh Herbs: In addition to the parsley, try garnishing with fresh dill or chives for a brighter, more complex herbaceous note.
Side Salad: Pair it with a simple, bright side salad dressed with a light vinaigrette to complement the richness of the soup.

Make Ahead and Storage

Storing Leftovers

Place any leftover soup in an airtight container and store it in the refrigerator for up to 3–4 days. Note: The rice will continue to absorb broth as it sits, so it will become very thick! Just add a splash of extra chicken broth when reheating to bring it back to a soupy consistency.

Freezing

This soup is a fantastic meal prep option! Allow the soup to cool completely, then ladle it into freezer-safe containers, leaving about an inch of headspace. It will keep well in the freezer for up to 3 months.

Reheating

For refrigerated leftovers, reheat gently on the stovetop or in the microwave until warmed through, stirring in extra broth or water if needed. If reheating from frozen, thaw it overnight in the refrigerator first, then reheat as directed above.

FAQs

1. Can I use a different cut of chicken in this slow cooker soup?

Absolutely! While I love the simplicity of boneless, skinless chicken breasts, you can easily swap them out for boneless, skinless chicken thighs. Thighs will offer a richer flavor and stay incredibly moist, but may need to be cooked a little longer. You could even use a mix of both! Just make sure whatever you choose is fully cooked and easily shreddable before you add the rice.

2. Why should I wait to add the rice until the end of the cooking time?

The main reason is texture! Rice needs about 20-30 minutes to cook, and if you add it at the very beginning of the 6-hour cook time, it will completely overcook, turn to mush, and release too much starch into your soup, resulting in a thick, gummy mess. Adding the rice toward the end ensures it cooks perfectly and stays wonderfully intact and fluffy in the final dish.

3. I don’t have a slow cooker. Can I make this on the stovetop instead?

You bet! This recipe translates beautifully to the stovetop. Simply bring all the ingredients (minus the rice and lemon juice) to a boil in a large pot, then reduce the heat, cover, and simmer for about 30–40 minutes until the chicken is cooked. Remove, shred, and return the chicken, then stir in the rice and continue to simmer until the rice is tender, about 15–20 minutes. Finish with the lemon juice and enjoy!

4. How can I make this soup creamier without adding actual cream?

The rice helps with thickening, but for an even creamier texture without heavy cream, try this easy trick: Once the soup is finished and the bay leaf is removed, scoop out about 1–2 cups of the broth, vegetables, and rice and blend it in a high-speed blender until it’s super smooth. Pour this velvety mixture back into the pot and stir to incorporate. This gives the soup a beautiful, luscious mouthfeel!