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Crockpot Chicken and Rice Soup

This Crockpot Chicken and Rice Soup is a cozy, nourishing dish made with tender chicken thighs, fragrant herbs, and soft rice simmered slowly to develop deep flavors. The soup has a hearty, comforting texture with a slightly thickened broth, perfect for busy weeknights when minimal effort is desired. The aroma of herbs and simmering ingredients fills the kitchen, making it feel like a warm hug in a bowl.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups chicken broth preferably homemade or low-sodium
  • 1.5 lbs boneless, skinless chicken thighs trim excess fat and cut into large chunks
  • 1 cup long-grain rice rinse briefly under cold water
  • 2 carrots carrots thinly sliced
  • 2 stalks celery thinly sliced
  • 3 cloves garlic whole or minced
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 1 tablespoon olive oil for drizzling before serving
  • to taste salt and pepper
  • optional lemon juice or fresh parsley for finishing

Equipment

  • Slow Cooker
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Soup ladle

Method
 

  1. Gather all your ingredients and prep your vegetables: slice the carrots and celery thinly, and cut the chicken thighs into large chunks. Rinse the rice under cold water until the water runs clear.
  2. Place the chicken chunks at the bottom of the slow cooker, then layer the sliced carrots, celery, and whole garlic cloves on top. Pour in the chicken broth, ensuring all ingredients are submerged but not overfilled.
  3. Sprinkle the rinsed rice over the broth and vegetables without stirring. Add fresh thyme or your choice of herbs on top, then season generously with salt and pepper.
  4. Cover with the lid and set your slow cooker to low heat. Cook for 6 to 8 hours, until the chicken is tender enough to shred easily with a fork and the rice is soft and absorbing the flavors.
  5. Once cooking is complete, open the lid and check the broth; it should be slightly thickened and aromatic. Use a fork to shred the chicken into bite-sized pieces directly in the pot.
  6. Drizzle a tablespoon of olive oil over the soup and stir gently to combine. For a bright finish, squeeze in lemon juice or sprinkle with chopped parsley if desired.
  7. Serve the hot, comforting soup in bowls, making sure each portion has tender chicken, soft rice, and broth infused with herbs and vegetables. Enjoy the soothing aroma and hearty texture!

Notes

For extra flavor, sear the chicken thighs briefly in a skillet before adding to the slow cooker. Adjust seasoning at the end with lemon juice or fresh herbs for brightness.