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Delicious slow cooker chicken rice soup in a bowl, garnished with fresh herbs.

Slow Cooker Chicken and Rice Soup

A comforting dish made with tender chicken, hearty rice, and a medley of vegetables simmered in a rich chicken broth, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course, Soup
Cuisine American
Servings 8 servings
Calories 350 kcal

Ingredients
  

Main ingredients

  • 1 pound boneless, skinless chicken breasts or thighs High-quality chicken is recommended for tender meat.
  • 1 cup uncooked long-grain white rice Can substitute with brown rice, increase cooking time by 30 minutes.
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth Ensure it is gluten-free if needed.
  • 1 teaspoon dried thyme Adjust according to personal preference.
  • 1 teaspoon dried rosemary Fresh herbs can be substituted.
  • 0.5 teaspoon black pepper
  • 1 leaf bay leaf Optional, can skip without affecting the soup heavily.
  • 1 cup frozen peas Add in the last 30 minutes of cooking.
  • to taste Salt
  • for garnish Fresh parsley, chopped Adds a nice touch before serving.

Instructions
 

Preparation

  • Dice the onions, celery, and carrots. Mince the garlic and rinse the rice until the water runs clear.

Layering

  • In your slow cooker, layer the chicken breasts or thighs at the bottom.
  • Add the diced onions, celery, carrots, and minced garlic on top.

Adding Rice and Seasonings

  • Sprinkle the uncooked rice evenly over the vegetables.
  • Add the dried thyme, rosemary, and black pepper. Toss in the bay leaf.

Adding Broth

  • Carefully pour the chicken broth over all ingredients, ensuring everything is submerged.

Cooking

  • Secure the lid on the slow cooker and set it to cook on low for 6-8 hours or on high for 4-5 hours.

Finishing Touches

  • Check the chicken about 30 minutes before serving. If fully cooked, shred it in the soup.
  • Stir in the frozen peas and allow them to cook for the last 30 minutes.

Serving

  • Taste the soup and add salt if needed. Remove the bay leaf.
  • Ladle the soup into bowls and garnish with freshly chopped parsley.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat with a splash of water or broth.
Keyword Chicken Soup, Comfort Food, Hearty Soup, Homemade Soup, slow cooker