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Chicken and Rice Soup (Slow Cooker)

Chicken and Rice Soup Slow Cooker is a hearty and satisfying soup that is perfect for lunch or dinner on those cold winter days. It’s also easy to make in just one pot.
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Ingredients
  

  • 3 chicken breasts trimmed of fat and cut in half
  • 1 cup of brown rice
  • 1 small onion chopped
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 3 garlic cloves minced
  • 3 tsp salt
  • pepper to taste
  • 2 tsp parsley
  • 1 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 tsp sage
  • 1 bay leaf
  • 2 tbsp butter optional
  • 9 cups chicken broth

Instructions
 

  • Place all ingredients in order in a slow cooker, except rice.
  • Cook on low for 4 hours. The rice absorbs the liquid and gets white and puffy. If you prefer the brown rice to maintain a more firm shape and texture, add it after 2 hours of cooking.
  • Thirty minutes before serving, remove the chicken from slow cooker and shred or cut into cubes.
  • Return chicken to the slow cooker, cook for thirty more minutes and serve.

Alternate method

  • We’ve had some complaints about the rice being too mushy in the soup. The rice does absorb the liquid and becomes soft. You can see this in the recipe photo. I think it takes on the texture of a cooked pasta, which I think is good. The chicken, broth, vegetables, and spices in this soup are all delicious and cook beautifully in the slow cooker. If you are concerned about the rice, omit it from the slow cooker and stir in 2 to 3 cups cooked rice (brown, white, or wild) to the soup before you serve it.