why make this recipe
Crockpot Chicken and Rice Soup is a warm and comforting dish. It’s perfect for busy days when you want a home-cooked meal without spending too much time in the kitchen. Just toss all the ingredients into the crockpot, and let it do the work for you! This soup is not only delicious but also packed with nutrients, making it a great choice for any family meal.
how to make Crockpot Chicken and Rice Soup
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup rice (white or brown)
- 4 cups chicken broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Directions:
- In a crockpot, combine the cooked chicken, rice, chicken broth, carrots, celery, onion, garlic, and thyme.
- Season with salt and pepper to taste.
- Cook on low for 6-8 hours or on high for 3-4 hours, until the rice is tender.
- If desired, garnish with fresh herbs before serving.
how to serve Crockpot Chicken and Rice Soup
Serve the soup hot in bowls, garnished with fresh herbs if you prefer. It pairs nicely with crusty bread or a simple salad on the side for a complete meal. This soup also makes a great lunch the next day!
how to store Crockpot Chicken and Rice Soup
To store any leftover soup, let it cool completely before transferring it to an airtight container. Keep it in the refrigerator for up to 3-4 days. You can also freeze the soup in individual portions for up to 3 months. Just thaw it in the refrigerator overnight before reheating.
tips to make Crockpot Chicken and Rice Soup
- If you want a thicker soup, use less broth or add a bit more rice.
- Feel free to add other vegetables like peas or corn to boost the nutrients.
- For added flavor, you can use homemade chicken broth instead of store-bought.
variation
You can easily change this recipe by using different proteins like turkey or adding beans for extra protein. If you prefer a creamier soup, stir in some heavy cream or a dollop of sour cream just before serving.
FAQs
Can I use raw chicken instead of cooked?
Yes, you can use raw chicken but cook on high for 4-6 hours or low for 8-10 hours until fully cooked before shredding.
Can I make this soup gluten-free?
Yes! Just be sure to use gluten-free rice and chicken broth.
What if I don’t have a crockpot?
You can make this soup on the stove by simmering all ingredients in a pot for about 30-40 minutes until the rice is cooked through.
Crockpot Chicken and Rice Soup
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A warm and comforting chicken and rice soup made in a crockpot, perfect for busy days.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup rice (white or brown)
- 4 cups chicken broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- In a crockpot, combine the cooked chicken, rice, chicken broth, carrots, celery, onion, garlic, and thyme.
- Season with salt and pepper to taste.
- Cook on low for 6-8 hours or on high for 3-4 hours, until the rice is tender.
- If desired, garnish with fresh herbs before serving.
Notes
This soup can be stored in an airtight container for up to 3-4 days in the refrigerator or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg