Crockpot Chicken and Rice Soup (Cozy, Healthy & Hands-Off)

Chicken and Rice Soup in the Crockpot

This crockpot chicken and rice soup is cozy, light, and nourishing, packed with tender chicken, hearty brown rice, and veggies in a lemony broth. It’s the kind of slow cooker chicken soup you toss together in the morning and come home to when you need something warm and comforting.

Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes

Ingredients

• 2 teaspoons extra-virgin olive oil
• 4 medium carrots, peeled and 1/4-inch diced (about 2 1/2 cups)
• 3 medium celery stalks, 1/4-inch diced (about 2/3 cup)
• 1/2 medium yellow onion, diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup brown rice, rinsed and drained
  • (Do not swap white rice; it cooks too fast and gets mushy.)
• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 6–8 cups chicken stock, divided
  • Use regular (salted) chicken stock, not low-sodium or broth, for best flavor.
• 1 bay leaf
• 6 sprigs fresh thyme, plus extra for serving
• 2 tablespoons fresh lemon juice, or more to taste (optional but recommended)

Step-by-Step Instructions

1. Sauté the vegetables
   • Lightly coat a 5-quart (or larger) slow cooker with nonstick spray.
   • In a large nonstick skillet, heat the olive oil over medium heat.
   • Add the diced carrots, celery, and onion.
   • Cook, stirring occasionally, until the vegetables start to soften, about 8–10 minutes.
   • Stir in the minced garlic, salt, and pepper, and cook for another 30 seconds until fragrant.
   • Remove from the heat and transfer the vegetables into the bottom of the slow cooker.
2. Add the rice and chicken
   • Add the rinsed and drained brown rice to the slow cooker, spreading it over the vegetables.
   • Lay the chicken breasts or thighs on top of the rice and vegetables in a single layer.
3. Pour in stock and seasonings
   • Pour in 6 cups of chicken stock to start (you can add more later to thin the soup if desired).
   • Add the bay leaf and tuck in the sprigs of fresh thyme.
4. Slow cook the soup
   • Cover the slow cooker with the lid.
   • Cook on LOW for 5–6 hours or HIGH for 2 1/2–3 1/2 hours, until the rice is tender and the chicken is cooked through.
   • To prevent overcooked chicken, start checking it early. The chicken is done when an instant-read thermometer inserted into the thickest part reaches 165°F (74°C).
5. Remove and shred the chicken
   • When the chicken is done, carefully remove it from the slow cooker and place it on a plate or cutting board.
   • If the rice still needs a little more time, re-cover the slow cooker and continue cooking while the chicken rests.
   • Once cool enough to handle, shred the chicken using two forks or your hands.
6. Finish the soup
   • Remove and discard the bay leaf and thyme stems from the slow cooker.
   • Return the shredded chicken back into the soup and stir to combine.
   • Stir in the fresh lemon juice. Taste and add more lemon juice, salt, or pepper if desired.
7. Adjust consistency and serve
   • If the soup has thickened more than you like (brown rice absorbs a lot of liquid), add extra chicken stock, a little at a time, until it reaches your preferred consistency.
   • Ladle the crockpot chicken and rice soup into bowls and garnish with extra fresh thyme if you like. Serve warm.

Pro Tips

• Use brown rice, not white: Brown rice holds its shape during long slow cooker cook times. White rice will overcook and turn mushy in a crockpot chicken and rice soup.
• Prevent dry chicken: Check the chicken early. If it hits 165°F before the rice is done, pull it out, keep cooking the rice, then shred and stir the chicken back in at the end.
• Brighten at the end: Always taste and add lemon juice at the end. It makes the flavors pop and keeps this slow cooker chicken soup tasting fresh, not flat.

Nutrition Info (Estimated)

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Chicken and Rice Soup in the Crockpot

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• Author: carlosramirez
• Total Time: 315 minutes
• Yield: 6 servings
• Diet: None

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Description

This crockpot chicken and rice soup is cozy, light, and nourishing, packed with tender chicken, hearty brown rice, and veggies in a lemony broth.

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Ingredients

• 2 teaspoons extra-virgin olive oil
• 4 medium carrots, peeled and 1/4-inch diced (about 2 1/2 cups)
• 3 medium celery stalks, 1/4-inch diced (about 2/3 cup)
• 1/2 medium yellow onion, diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup brown rice, rinsed and drained
• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 6–8 cups chicken stock, divided
• 1 bay leaf
• 6 sprigs fresh thyme, plus extra for serving
• 2 tablespoons fresh lemon juice, or more to taste (optional but recommended)

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Instructions

1. Lightly coat a 5-quart (or larger) slow cooker with nonstick spray.
2. In a large nonstick skillet, heat the olive oil over medium heat.
3. Add the diced carrots, celery, and onion. Cook until softened, about 8–10 minutes.
4. Stir in minced garlic, salt, and pepper; cook another 30 seconds.
5. Transfer the vegetables to the slow cooker.
6. Add the rinsed and drained brown rice over the vegetables.
7. Lay the chicken on top.
8. Pour in 6 cups of chicken stock and add the bay leaf and thyme.
9. Cover and cook on LOW for 5–6 hours or HIGH for 2 1/2–3 1/2 hours.
10. When chicken is cooked through (165°F), remove and shred it.
11. Return shredded chicken to soup, stir in fresh lemon juice, and adjust seasoning as needed.
12. If the soup is too thick, add more chicken stock until desired consistency is reached.
13. Ladle into bowls and garnish with fresh thyme if desired. Serve warm.

Notes

Use brown rice for best results, and check chicken early to prevent drying out. Always taste and adjust lemon juice at the end for optimal flavor.

• Prep Time: 10 minutes
• Cook Time: 300 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: American