Crock Pot Chicken Rice Soup
A comforting and easy-to-make crock pot chicken rice soup featuring tender chicken, vegetables, and rice simmered to perfection for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6
Ingredients
1 pound boneless skinless chicken breasts
1 cup long grain white rice, rinsed
1 medium onion, diced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
2 tablespoons olive oil
Instructions
Heat olive oil in a skillet over medium heat.
Add diced onion, sliced carrots, and sliced celery to the skillet and sauté for 3-4 minutes until slightly softened.
Transfer the sautéed vegetables to the crock pot.
Place the chicken breasts on top of the vegetables in the crock pot.
Add minced garlic, rinsed rice, dried thyme, dried parsley, salt, black pepper, and bay leaf to the crock pot.
Pour the chicken broth over all the ingredients in the crock pot.
Cover and cook on low for 4 to 4 1/2 hours, or until the chicken is cooked through and rice is tender.
Remove the chicken breasts from the crock pot and shred them using two forks.
Return the shredded chicken to the crock pot and stir well to combine.
Remove the bay leaf before serving.
Ladle the soup into bowls and serve warm.