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Crockpot Hearty Chicken and Rice Soup Recipe

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4.3 from 15 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://marthatasty.com/crockpot-hearty-chicken-and-rice-soup-recipe/