This slow cooker chicken and rice soup is an easy and comforting meal that’s perfect for cold nights!
My slow cooker is my go-to for those extra busy days when it seems like I’ll never have time to make dinner! This chicken and rice soup is a family favorite; it’s healthy, easy to make and kid friendly. It’s great for a chilly day or for when you’re feeling under the weather. Best of all, it’s super easy to make!
The ingredients for this slow cooker chicken and rice soup are quite simple. We’ve got veggies, chicken breasts, chicken broth, garlic and herbs. One pitfall to making chicken and rice soup in a slow cooker is that if you put the rice in with the other ingredients in the morning, it will be quite soft by the time you’re ready to eat. Some people don’t mind this, but others prefer their rice to be on the firmer side. If you choose to put your rice in at the beginning of the cook time with the other ingredients, you’ll want to use brown rice as it will stand up to the long slow cooking process. What I typically do is add the rice during the last hour of the cook time. Another alternative is to simply stir some cooked rice in right before you’re ready to eat. However you decide to cook the rice, it’ll still be delicious!
1½ pounds boneless skinless chicken breasts
1 cup diced yellow onion
3 medium carrots, peeled, halved and sliced
3 stalks of celery, sliced
6 cups of chicken broth
1 teaspoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon black pepper
1 cup white rice (if you’d rather add the rice during the beginning, use brown rice instead)
2 tablespoons chopped fresh parsley
Place the chicken breasts, onion carrots, celery, chicken broth, garlic, dried thyme, dried parsley, salt and pepper into a slow cooker.
Cook on LOW for 5-6 hours or HIGH for 3-4 hours.
Remove the top and add the rice. Cook for one more hour on LOW or HIGH heat.
Remove the chicken breasts from the soup and shred with two forks. Return the chicken to the soup.
Sprinkle with parsley and serve.
There are a few short-cuts that make this soup so quick and easy . The first is using rotisserie chicken. We love rotisserie chicken because it’s already seasoned and so flavorful plus the chicken is already cooked making this soup whip up even quicker. That said, if you don’t mind spending a little extra time you can cook your own chicken for this soup and then shred it and add it in.
The second short-cut is a packet of seasoned rice. This serves two purposes — first, the rice can cook in the soup and second, there are a ton of extra seasoning which eliminates measuring out a whole bunch of seasonings.
The last short-cut that is totally optional is buying some pre-cut veggies. Most grocery stores sell mirepoix which is pre-chopped veggies (celery, onion, and carrots). If you grab that, you’ll only need to chop up the red pepper.
If you use all these short-cuts the soup can absolutely be ready in 20 minutes or less. And if you don’t use all the short-cuts, you can still have a soup ready pretty quickly!
Heat butter and olive oil in a dutch oven over medium-high heat. Once the butter is melted, add the chopped pepper, diced onion, diced carrot, diced celery, and thyme. Stir occasionally, until vegetables are tender, about 8-10 minutes.
Add broth or stock, water, and the package of rice sides. Bring to a boil. Reduce heat and cook covered 10 minutes or until rice is tender.
Meanwhile, shred or chop the rotisserie chicken.
Stir in chicken and serve immediately. Season to taste with salt and pepper. Top with fresh parsley and fresh thyme if desired. Add some parmesan cheese to each bowl if desired.
Best enjoyed the same day it is made or the rice tends to bloat.
We would also want to see how you do your own style of slow cooker chicken and rice soup cooking, share it with us on our Facebook & Instagram Page @chop4naija.
Thanks and stay blessed.