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A close-up of a bowl of homemade Crock Pot Chicken and Rice Soup with carrots, celery, shredded chicken, and long-grain rice, topped with fresh parsley.

Crock Pot Chicken and Rice Soup

This cozy Crock Pot Chicken and Rice Soup is the perfect comfort meal for busy days. Tender chicken, hearty vegetables, and rice simmer slowly to create a warm, wholesome bowl of goodness.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 1/2 lbs boneless skinless chicken breasts
  • 6 cups chicken broth low sodium preferred
  • 3 carrots peeled and sliced
  • 3 celery stalks chopped
  • 1 onion diced
Seasoning and Rice
  • 3/4 cup uncooked long grain rice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 2 cloves garlic minced

Equipment

  • Crock Pot
  • Cutting Board
  • Knife

Method
 

  1. Place chicken breasts, carrots, celery, onion, and garlic in the crock pot.
  2. Pour in chicken broth and add salt, pepper, and thyme. Stir gently to combine.
  3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
  4. Remove chicken, shred it with two forks, then return it to the crock pot.
  5. Add uncooked rice, stir, and cook on HIGH for an additional 30–40 minutes until rice is tender.
  6. Taste and adjust seasonings before serving. Garnish with fresh parsley if desired.

Notes

This soup reheats beautifully and can be frozen for up to 3 months. For a creamy variation, stir in 1/2 cup of cream or coconut milk before serving.