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.
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)
Instructions
- 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 until softened, about 8–10 minutes.
- Stir in minced garlic, salt, and pepper; cook another 30 seconds.
- Transfer the vegetables to the slow cooker.
- Add the rinsed and drained brown rice over the vegetables.
- Lay the chicken on top.
- Pour in 6 cups of chicken stock and add the bay leaf and thyme.
- Cover and cook on LOW for 5–6 hours or HIGH for 2 1/2–3 1/2 hours.
- When chicken is cooked through (165°F), remove and shred it.
- Return shredded chicken to soup, stir in fresh lemon juice, and adjust seasoning as needed.
- If the soup is too thick, add more chicken stock until desired consistency is reached.
- 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