Go Back
- 1 lb boneless, skinless chicken breasts - 1 cup brown rice, rinsed - 4 cups low-sodium chicken broth - 2 cups water - 1 medium onion, diced - 2 carrots, sliced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and pepper to taste - 1 cup frozen peas - 2 tablespoons fresh lemon juice - Fresh parsley, chopped (for garnish) To make this soup, you need simple yet flavorful ingredients. First, choose one pound of boneless, skinless chicken breasts. This is the main protein in your soup. Next, you need one cup of rinsed brown rice. This adds heartiness and texture. You will also use four cups of low-sodium chicken broth and two cups of water. These liquids create a rich base. For the vegetables, gather one diced onion, two sliced carrots, and two diced celery stalks. These add flavor and nutrition. Don’t forget the garlic! You need three cloves minced. For seasoning, a mix of dried thyme, dried rosemary, and one bay leaf works well. Use salt and pepper to taste for extra flavor. Finally, you’ll need one cup of frozen peas. They add a pop of color and sweetness. A touch of fresh lemon juice brightens the soup. Garnish with chopped fresh parsley when serving for a fresh finish. - Fresh parsley - Lemon wedges While the soup is tasty on its own, garnishes make it even better. Fresh parsley adds a nice touch. It gives a bright color and fresh flavor. You can also serve lemon wedges on the side. A squeeze of lemon juice enhances the taste. These small additions make your soup look and taste gourmet! To start, I layer the chicken and vegetables in the slow cooker. Place the boneless chicken breasts at the bottom. Next, I add the diced onion, sliced carrots, diced celery, and minced garlic on top. This way, the chicken stays moist and absorbs all the flavors. After that, I pour in the rinsed brown rice. It’s important to rinse the rice so it cooks well. Then, I add the chicken broth and water. This creates a nice, hearty base for the soup. Finally, I sprinkle in dried thyme, dried rosemary, a bay leaf, salt, and pepper. I stir gently, making sure not to disturb the chicken too much. Now, I cover the slow cooker and choose my cooking time. I can set it to low for 6-8 hours or high for 3-4 hours. Low is great for a slow, rich flavor, while high is quicker for busy days. When the chicken is cooked, it will shred easily with a fork. Once cooking is done, I remove the chicken and shred it with the fork. This adds tender pieces back into the soup. It makes each spoonful a delight. Next, I add frozen peas and fresh lemon juice to the soup. The peas add color and a nice pop of sweetness. I stir everything together and let it cook for 10-15 minutes on high. This warms the peas through. Before I serve, I taste the soup. I check if it needs more salt or pepper. Adjusting seasoning is key to making it perfect. When ready, I serve the soup hot, garnished with fresh parsley for a lovely finish. To make your soup pop with flavor, season it well. Use salt and pepper during cooking. I like to add salt slowly, tasting as I go. This helps you get the right balance. Using fresh herbs can boost the taste. Fresh thyme and rosemary add great depth. If you use dried herbs, remember they are stronger. Use less than fresh herbs. A teaspoon of dried thyme or rosemary works well. For the best texture, adjust cooking times based on your slow cooker. If you use high heat, cook for 3 to 4 hours. On low heat, it takes 6 to 8 hours. I recommend using brown rice for a great bite. It holds up well in the soup. White rice can get mushy, so avoid it for this recipe. Enjoy your comforting bowl of soup! {{image_2}} You can change the protein in this soup. Use turkey or even shredded beef. These swaps add new flavors and keep things fresh. You can also try tofu or chickpeas for a vegetarian option. They give you protein while keeping the soup hearty. If you need a gluten-free soup, use white rice instead of brown. It cooks well in the slow cooker and keeps the soup creamy. For low-sodium options, choose low-sodium broth and skip any added salt. This keeps the soup tasty and healthy. - Refrigerator storage: Once you finish your meal, let the soup cool. Then, transfer it to an airtight container. It will stay fresh in the fridge for about 3 to 4 days. Make sure to label the container with the date. This way, you know when to use it. - Freezer storage tips: If you want to keep the soup longer, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Make sure to leave some space at the top for expansion. This soup can last in the freezer for up to 3 months. Remember to label your containers with the date before freezing. - Best methods for reheating soup: The best way to reheat your soup is on the stove. Pour it into a pot and heat over medium heat. Stir often until it is hot. If you want to use the microwave, transfer the soup to a microwave-safe bowl. Heat in short bursts, stirring in between until it's warm. If the soup seems thick, add a splash of water or broth to loosen it up. Enjoy your comforting bowl! You can keep this soup in your fridge for about three to four days. Make sure to store it in an airtight container. If you want to keep it longer, you can freeze it. In the freezer, it lasts for up to three months. Just thaw it in the fridge before reheating. Yes, you can make this soup without chicken. You can use beans or lentils as a protein source. Just add them in place of the chicken. The cooking time may change, so check for doneness. You can also add more veggies for extra flavor and nutrition. If you don’t have brown rice, you can use white rice or quinoa. White rice cooks faster, so reduce the cooking time to about 2-3 hours on high or 4-5 hours on low. Quinoa can also work, but it absorbs more liquid, so you may need to add more broth or water. Absolutely! You can add veggies like spinach, zucchini, or bell peppers. Just chop them and add them to the slow cooker. Keep in mind that softer veggies may cook faster. Add them in the last hour to keep them from getting mushy. Yes, this soup is great for meal prep. It stores well and reheats easily. You can make a big batch and portion it out for the week. Just remember to let it cool before packing it into containers. Yes, you can use cooked chicken. If you do, add it in the last hour of cooking. This way, it warms through without overcooking. Shred the chicken and stir it in before serving. This soup pairs well with crusty bread or a fresh salad. You can also serve it with crackers for a crunchy side. A squeeze of lemon on top adds a nice zing. We covered how to make slow cooker chicken and rice soup. By using chicken, vegetables, and rice, you create a warm dish. You can add optional garnishes like parsley and lemon for extra flavor. Follow our step-by-step instructions for success every time. Remember, seasoning and cooking time matter for the best taste. Feel free to try ingredient swaps for new flavors. Store leftovers properly to enjoy them later. With this guide, you can create a tasty soup that warms everyone. Enjoy your cooking!

Slow Cooker Chicken and Rice Soup

Warm up your day with a hearty cozy slow cooker chicken and rice soup that’s as comforting as it is easy to make! This delicious recipe combines tender chicken, brown rice, and fresh veggies, simmered to perfection in a rich broth. Perfect for busy days, this dish cooks itself while you relax. Discover the full recipe and fall in love with the flavor! Click through to explore this delightful comfort food dish today!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts

1 cup brown rice, rinsed

4 cups low-sodium chicken broth

2 cups water

1 medium onion, diced

2 carrots, sliced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper to taste

1 cup frozen peas

2 tablespoons fresh lemon juice

Fresh parsley, chopped (for garnish)

Instructions
 

Start by preparing your slow cooker. Place the chicken breasts at the bottom of the crockpot.

    Add the diced onion, sliced carrots, diced celery, and minced garlic over the chicken.

      Pour in the rinsed brown rice followed by the chicken broth and water.

        Add the dried thyme, dried rosemary, bay leaf, salt, and pepper to the mixture. Stir gently to combine the ingredients without disturbing the chicken too much.

          Cover the slow cooker and set it to low for 6-8 hours or on high for 3-4 hours.

            Once the chicken is cooked and shreds easily with a fork, remove it from the crockpot. Shred the chicken and return it to the soup.

              Add the frozen peas and fresh lemon juice to the soup, stirring to combine. Let it cook for an additional 10-15 minutes on high until the peas are warmed through.

                Taste and adjust seasoning with additional salt and pepper if needed.

                  Serve hot, garnished with chopped fresh parsley for a pop of color and flavor.

                    Prep Time: 15 min | Total Time: 6-8 hrs (slow cooker) | Servings: 6