The Best Ever Slow Cooker Chicken and Rice Soup (Ultimate Comfort Food)
There is nothing quite like the sound of rain tapping against the kitchen window when you realize dinner is already being made. That’s exactly how I remember the first time I perfected this Slow Cooker Chicken and Rice Soup recipe.
When my daughter was little, she used to claim that soup was “liquid sunshine.” This bowl truly lives up to that name—it’s warm, soothing, and requires almost zero effort. It’s the definition of a low-stress, hearty, easy dinner.
This recipe is now our family’s highly requested, five-star comfort food staple. You simply toss everything into the crockpot, set it, and come back hours later to pure, creamy perfection. Get ready to fall in love with this ultimate Slow Cooker Chicken and Rice Soup!
Why You’ll Love This Recipe
❤️ Seriously Simple Prep:
- Only 15 minutes of chopping before the crockpot takes over!
- Uses kitchen staples you probably already have on hand.
- It’s the ultimate ‘set it and forget it’ meal for busy weeknights.
- The slow cooking process makes the chicken incredibly tender and shreds easily.
- It’s naturally creamy without adding heavy cream (thanks to the starch from the rice!).
What You Need for the Best Soup
You only need a few simple pantry staples for this recipe! We rely on standard kitchen workhorses like onion, carrots, and celery.
We prefer using brown rice here because it holds its shape better and adds a wonderful nutty flavor. Check the full printable recipe card below for detailed measurements!
Expert Tips for Perfect Chicken and Rice Soup
💡 Pro Chef Secrets:
- Add the Rice Last: DO NOT cook the rice for the full 6 hours. It will turn to mush. We add the uncooked rice during the last 30-45 minutes of cooking.
- Shredding Made Easy: Once the chicken is cooked, remove it and shred it quickly using two forks, or put it back in the slow cooker and use a hand mixer for 15 seconds!
- Boost Flavor: Sauté your vegetables (the mirepoix) in a little butter or olive oil before adding them to the slow cooker. This extra step deepens the base flavor.
- Adjusting Thickness: If your soup is too thick, stir in an extra 1/2 cup of broth. If it’s too thin, simmer it for 10-15 minutes with the lid slightly ajar to let some moisture evaporate.
Variations & Substitutions
- Gluten-Free: This recipe is naturally gluten-free, just ensure your broth is certified GF.
- Rice Type: You can substitute wild rice (needs longer cooking time) or white rice (needs shorter cooking time, about 15-20 minutes).
- Creamier Texture: For a richer, restaurant-style finish, stir in 1/4 cup of heavy cream or half-and-half right before serving.
- Veggies: Add frozen peas, corn, or diced potatoes during the last hour of cooking for extra color and nutrition.
Storage & Freezing
This soup stores beautifully, but be aware that the rice will continue to absorb liquid as it cools.
- Refrigerating: Store leftovers in an airtight container for up to 4 days. You may need to add a splash of water or broth when reheating.
- Freezing: Chicken soup generally freezes well. However, rice can become mushy upon thawing.
- Freezing Tip: If you plan to freeze batches, cook the soup without the rice. Freeze the broth/chicken base, and then cook fresh rice to add when reheating.
Frequently Asked Questions
Can I use cooked chicken?
Yes! If using pre-cooked rotisserie chicken, add it during the last 30 minutes of cooking, once the rice has been added. This prevents the chicken from drying out.
What kind of broth is best?
For the deepest flavor, use low-sodium chicken stock or, even better, homemade bone broth. If you use regular sodium broth, you may need to reduce the added salt in the recipe.
Why did my rice turn mushy?
This happens if the rice cooks too long or if you use white rice (which absorbs liquid faster). Remember the golden rule: only add the rice during the final 30-45 minutes of the slow cooker cycle.
We hope this Slow Cooker Chicken and Rice Soup becomes a staple in your kitchen this season!
It’s the easiest way to serve up homemade warmth without fuss. If you make this recipe, be sure to leave a comment and rating below. Happy cooking, friends!
P.S. Pin this recipe to your favorite Easy Dinner board on Pinterest so you can find it again quickly!
Best Slow Cooker Chicken and Rice Soup (Ultimate Comfort)
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 8 cups low-sodium chicken broth
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 cup brown rice, uncooked
- 2 Tbsp fresh parsley, chopped (for garnish)
- Salt and black pepper to taste
Instructions
- Step 1 Combine Ingredients: Place chicken breasts, broth, onion, carrots, celery, thyme, rosemary, salt, and pepper into a large slow cooker.
- Step 2 Cook Low and Slow: Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is fork-tender.
- Step 3 Shred Chicken: Remove the chicken and shred using two forks. Return the shredded chicken to the slow cooker.
- Step 4 Add Rice: Stir in the uncooked brown rice. Increase the temperature to HIGH (if necessary) and cook for an additional 30u201345 minutes, or until the rice is tender and the soup has thickened slightly.
- Step 5 Serve: Ladle the soup into bowls. Garnish generously with fresh parsley and a squeeze of fresh lemon juice, if desired. Serve hot.
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 8 cups low-sodium chicken broth
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 cup brown rice, uncooked
- 2 Tbsp fresh parsley, chopped (for garnish)
- Salt and black pepper to taste
