If you are craving a soul-warming, comforting meal that requires minimal fuss but delivers maximum flavor, let me introduce you to the Crockpot Hearty Chicken and Rice Soup Recipe. This gem is a delightful blend of tender chicken, wholesome basmati rice, fresh veggies, and fragrant herbs all simmered slowly to perfection. It’s the ultimate cozy dinner that feels like a warm hug from the inside out. Whether you’re easing into a chilly evening or need an easy meal to come home to, this crockpot soup is the answer to your heartiest comfort food dreams.
Ingredients You’ll Need
This Crockpot Hearty Chicken and Rice Soup Recipe keeps things simple yet loaded with ingredients that each play a vital role. From the buttery richness to the herbaceous freshness, every component enhances the depth and texture, creating a truly satisfying bowl of soup.
- 6 tablespoons salted butter: Adds a creamy richness that elevates the savory base and helps coat the vegetables for better flavor release.
- 1 pound boneless chicken breasts or thighs:
- 1 yellow onion, chopped:
- 2 shallots, sliced:
- 4 cloves garlic, chopped:
- 1 cup chopped celery:
- 1 cup chopped carrots:
- 2 tablespoons fresh thyme leaves:
- 2 tablespoons chopped sage:
- 2 teaspoons chopped fresh rosemary:
- 1 bay leaf:
- 8 cups low sodium chicken broth:
- 1 1/2 cups dry basmati rice:
- 3 cups chopped fresh baby spinach:
- 1/4 cup chopped parsley:
- 2 tablespoons fresh lemon juice:
How to Make Crockpot Hearty Chicken and Rice Soup Recipe
Step 1: Combine the Base Ingredients
Start by placing the butter, chicken, onions, shallots, celery, and carrots right into the crockpot bowl. This combination of fats, proteins, and aromatics sets the stage for a deeply flavorful broth. Pour over the low sodium chicken broth and sprinkle in the fresh thyme, sage, rosemary, bay leaf, plus salt and pepper for seasoning. Don’t forget the optional parmesan rind if you want to boost umami richness—it’s a little secret that makes a big difference. Cover the crockpot and set it on low for 4 to 6 hours or on high for 2 to 4 hours to allow the flavors to mingle and the chicken to tenderize beautifully.
Step 2: Shred the Chicken
Once the cook time has passed, remove the chicken pieces and shred them using two forks or your hands. Shredding the chicken allows it to disperse evenly throughout the soup, giving you a consistent bite of tender meat every spoonful. Then, return the shredded chicken back to the crockpot, stirring it right into the fragrant broth and softened veggies.
Step 3: Add the Rice and Greens
With about 20 minutes left before serving, it’s time to stir in the dry basmati rice, chopped baby spinach, parsley, and fresh lemon juice. The rice will soak up the beautiful broth, cooking to fluffy perfection while the spinach wilts down, adding a fresh, vibrant green touch. If you prefer, you can cook the rice separately and add it in just before serving to avoid any chance of undercooked grains or a thicker soup consistency.
Step 4: Serve and Enjoy
After the rice is tender and the greens are just wilted, ladle this hearty soup into bowls. Top with a sprinkle of fresh parsley for an extra punch of color and freshness. Now, dive into the warm, nourishing goodness of this Crockpot Hearty Chicken and Rice Soup Recipe—you’ll find it’s just the kind of cozy meal that feels like a special gift after a busy day.
How to Serve Crockpot Hearty Chicken and Rice Soup Recipe
Garnishes
To really elevate your soup experience, consider garnishing with additional fresh herbs like parsley or thyme. A little drizzle of good olive oil or a sprinkle of freshly cracked black pepper on top also makes every spoonful pop. If you want a cheesy twist, a bit of grated parmesan sprinkled on warm bowls adds a luscious finish.
Side Dishes
This soup is wonderfully versatile alongside simple sides. Crispy crusty bread or buttery dinner rolls are perfect for dipping into the broth. A light side salad with a tangy vinaigrette will complement the soup’s richness nicely without overwhelming the palate.
Creative Ways to Present
If you’re serving this at a casual get-together or want to impress, try presenting the soup in hollowed-out bread bowls for an inviting rustic look. Another idea is to sprinkle toasted nuts or seeds on top for an unexpected crunch. Serving with lemon wedges on the side lets guests add a fresh zing to their bowls as they like.
Make Ahead and Storage
Storing Leftovers
Any leftover Crockpot Hearty Chicken and Rice Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it just as delicious, if not more, the next day.
Freezing
If you want a quick meal ready for later, this soup freezes well for up to 3 months. For best results, cool it completely before transferring to freezer-safe containers. Keep in mind that the rice might absorb some liquid, so when reheating, you may need to add a splash of broth or water to loosen the texture.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally. This helps the flavors blend harmoniously again and prevents the chicken from drying out. Microwave reheating works too—just cover and heat in 1-minute intervals, stirring to ensure even warming.
FAQs
Can I use brown rice instead of basmati rice?
Absolutely! Brown rice will add a nuttier flavor and chewier texture, but it requires a longer cooking time. If you swap it in, add the rice earlier in the cooking process and allow more time for it to soften.
Is it possible to make this soup vegetarian?
You can easily make a vegetarian version by replacing the chicken with hearty mushrooms or chickpeas and using vegetable broth instead of chicken broth. The herbs and veggies will still create a deeply flavorful soup.
How do I avoid undercooked rice when cooking in the crockpot?
To prevent undercooked rice, consider cooking it separately and stirring it into the soup just before serving. If cooking directly in the crockpot, make sure your cooker is set to the correct temperature and add the rice early enough to cook thoroughly, usually at least 20-30 minutes before serving.
Can I use frozen chicken instead of fresh?
Yes, but it’s best to thaw the chicken first for even cooking. Cooking frozen chicken in the crockpot can result in uneven doneness and impact the texture of the soup.
What can I add for extra flavor?
If you want to give this recipe an extra kick, try adding a pinch of crushed red pepper flakes or a splash of soy sauce for umami depth. Freshly grated parmesan or a squeeze of extra lemon juice at the end also brightens up the dish wonderfully.
Final Thoughts
This Crockpot Hearty Chicken and Rice Soup Recipe is one of those miraculous dishes that delivers cozy comfort, wholesome nutrition, and incredible ease all in one pot. It has become a true favorite of mine to turn to on busy days or when I simply want to wrap myself in warmth. I hope you find as much joy in making and eating this as I do. Give it a try soon—it might just become your go-to soup for seasons to come!
PrintCrockpot Hearty Chicken and Rice Soup Recipe
This hearty chicken and rice soup recipe, made in a crockpot, combines tender chicken, fresh vegetables, aromatic herbs, and fluffy basmati rice in a rich, comforting broth. Perfect for a nourishing meal during the colder months, the soup offers a balance of protein, vegetables, and flavor with easy slow cooker convenience.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Soup Base
- 6 tablespoons salted butter
- 1 pound boneless chicken breasts or thighs
- 1 yellow onion, chopped
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 8 cups low sodium chicken broth
- 1 bay leaf
Herbs and Seasonings
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped sage
- 2 teaspoons chopped fresh rosemary
- Salt and pepper, to taste
- Optional: Parmesan rind
Final Additions
- 1 1/2 cups dry basmati rice
- 3 cups chopped fresh baby spinach
- 1/4 cup chopped parsley, plus more for garnish
- 2 tablespoons fresh lemon juice
Instructions
- Combine Ingredients in Crockpot: In the bowl of your crockpot, add the butter, chicken breasts or thighs, chopped onion, sliced shallots, celery, and carrots. Pour the low sodium chicken broth over the mixture. Add the fresh thyme leaves, chopped sage, rosemary, bay leaf, and season with salt and pepper to taste. Optionally, add a Parmesan rind for extra flavor.
- Cook Chicken Base: Cover the crockpot and cook on low heat for 4-6 hours or on high heat for 2-4 hours until the chicken is cooked through and the vegetables are tender. Once done, shred the chicken using two forks inside the slow cooker.
- Add Rice and Greens: About 20 minutes before serving, stir in the dry basmati rice, chopped baby spinach, parsley, and fresh lemon juice. Cover and continue cooking for another 15-20 minutes until the rice is cooked and fluffy. Alternatively, you can cook the rice separately and add it into the soup just before serving if preferred.
- Serve: Ladle the hot soup with rice into bowls and garnish with additional fresh parsley. Enjoy this warm, comforting meal!
Notes
- If cooking rice in the slow cooker, monitor rice closely as some slow cookers may not cook it thoroughly in the suggested time; alternatively, cook rice separately and add before serving.
- Use chicken breasts or thighs depending on preference; thighs will provide richer flavor and more moisture.
- Add Parmesan rind during cooking to deepen the soup’s flavor but remove before serving.
- Fresh herbs like thyme, sage, and rosemary elevate the soup’s aroma and taste.
- For dietary variation, kale can substitute spinach well as a green addition.
- Adjust seasoning based on taste, especially salt, since broth is low sodium.
- This soup freezes well; store leftovers in airtight containers and reheat gently.
