Crock Pot Chicken And Rice Soup
This hearty Crock Pot Chicken and Rice Soup is a comforting meal that's perfect for busy days. Simply toss the ingredients into your slow cooker, and let it do the work for you. This soup is packed with protein, veggies, and flavor, making it a wholesome dish that the whole family will love.
Equipment
- 1 Crock pot (slow cooker)
- 1 Measuring cups and spoons
- 1 Cutting board
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup uncooked long-grain white rice
- 6 cups low-sodium chicken broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- 1 teaspoon salt more to taste
- 1 bay leaf
- 1 cup frozen peas optional
- ½ cup heavy cream optional
Instructions
- Begin by preparing your ingredients. Chop the carrots, celery, and onion, and mince the garlic.
- Place the boneless, skinless chicken breasts in the bottom of the crock pot.
- Add the chopped vegetables (carrots, celery, onion), minced garlic, and seasonings (thyme, parsley, black pepper, salt, and bay leaf) over the chicken.
- Pour in the chicken broth and add the uncooked rice.
- Stir to combine all the ingredients carefully.
- Cover the crock pot with its lid and cook on low for 6 hours or until the chicken is cooked through and the rice is tender.
- After cooking, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the soup and stir.
- If using, add the frozen peas and heavy cream. Stir until combined and allow to heat through for an additional 10 minutes.
- Taste and adjust seasoning as desired before serving hot.
Notes
You can substitute brown rice for a healthier option, but increase the cooking time to about 8 hours on low.
Customize your soup by adding more vegetables or herbs based on your preferences.
This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.