Crock Pot Chicken Rice Soup
A comforting and hearty crock pot chicken rice soup made with tender chicken, vegetables, and rice simmered to perfection. Perfect for an easy weeknight meal or cozy lunch.
- 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
3 medium carrots, peeled and diced
2 celery stalks, diced
1 medium yellow onion, diced
3 cloves garlic, minced
6 cups low sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons olive oil
1 bay leaf
Instructions
Heat olive oil in a skillet over medium heat. Add diced onion, carrots, and celery and sauté for 4-5 minutes until slightly softened.
Transfer the sautéed vegetables to the crock pot.
Add the minced garlic, dried thyme, dried parsley, salt, black pepper, and bay leaf to the crock pot.
Place the whole chicken breasts on top of the vegetables and season lightly with additional salt and pepper if desired.
Pour the chicken broth over the ingredients in the crock pot.
Cover and cook on low for 4 hours.
After 4 hours, remove the chicken breasts from the crock pot and shred them using two forks.
Add the rinsed rice to the crock pot and stir well.
Return the shredded chicken to the crock pot and stir to combine.
Cover and cook on high for an additional 30 minutes, or until the rice is tender.
Remove the bay leaf before serving.
Ladle the soup into bowls and serve hot.