Crock Pot Chicken and Rice Soup

By Lori

5 Person

315 Minutes

0 Calories

When soul-soothing warmth, healthy meals, and dead-easy, hands-off cooking is in order, this Crock Pot Chicken and Rice Soup delivers. This Crockpot Chicken and Rice Soup is filling and tastes clean and light. It’s exactly the sort of meal I need when the calendar tells me it should be one season (spring, where art thou?) but the scene outside my window (ahem, BRRRR) depicts another. I made a big pot (er, slow cooker) of this Crock Pot Chicken and Rice Soup last week, on what turned out to be an unseasonably cold and blustery day. Ben and I brought it over to our friends’ for dinner, and the four of us sat cozied around their coffee table, balancing hot bowls of soup and thick slices of buttery bread on our laps.

Ingredients

2 tablespoons Fresh lemon juice
6 sprigs Fresh thyme
1 Bay leaf
6 - 8 cups Chicken stock, divided
1 1/2 pounds Boneless, skinless chicken breasts or thighs
1 cup Brown rice
1/2 teaspoon Black pepper
1 teaspoon Kosher salt
2 cloves Garlic, minced
1/2 Medium yellow onion, diced, about 1/2 cup
3 Medium celery stalks
4 Medium carrots
2 teaspoons Extra-virgin olive oil

Method

01

Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the olive oil in a large, nonstick pan over medium. Add the carrots, celery, and onion, and cook until the vegetables are beginning to soften about 8 to 10 minutes. Stir in the garlic, salt, and pepper and cook 30 additional seconds. Remove from the heat and transfer to the bottom of the slow cooker.
02

Add the rinsed brown rice to the slow cooker. Arrange the chicken breasts on top, then pour in 6 cups of the chicken stock. Add the bay leaf and thyme.
03

Cover and cook on low for 5 to 6 hours or high for 2 1/2 to 3 1/2 hours, until the rice is tender and the chicken is cooked through. To prevent the chicken from becoming dry, check it early. (To check for doneness, insert an instant-read thermometer. The chicken is done when it registers 165 degrees F at the thickest part.) If the chicken finishes cooking before the rice, remove it first so that it does not overcook, then re-cover the slow cooker and continue cooking until the rice is tender. Remove the bay leaf and thyme stems and discard.
04

Place the chicken on a plate or cutting board and let it cool slightly. With two forks or your fingers, shred the chicken, then return it to the slow cooker. Stir in the lemon juice. If you'd like the soup thinner, add additional stock until you reach your desired consistency. Taste and adjust the seasoning as desired. Serve warm, sprinkled with additional fresh thyme.

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Crock Pot Chicken and Rice Soup

4.8

( By Lori )

01 Information

Grade easy
Serving 5 servings
Prep Time 15 Mins
Cook Time 300 Mins
Total Time 315 Mins

02 Ingredients

2 tablespoons Fresh lemon juice

6 sprigs Fresh thyme

1 Bay leaf

6 - 8 cups Chicken stock, divided

1 1/2 pounds Boneless, skinless chicken breasts or thighs

1 cup Brown rice

1/2 teaspoon Black pepper

1 teaspoon Kosher salt

2 cloves Garlic, minced

1/2 Medium yellow onion, diced, about 1/2 cup

3 Medium celery stalks

4 Medium carrots

2 teaspoons Extra-virgin olive oil

03 Method

Step 1

Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the olive oil in a large, nonstick pan over medium. Add the carrots, celery, and onion, and cook until the vegetables are beginning to soften about 8 to 10 minutes. Stir in the garlic, salt, and pepper and cook 30 additional seconds. Remove from the heat and transfer to the bottom of the slow cooker.

Step 2

Add the rinsed brown rice to the slow cooker. Arrange the chicken breasts on top, then pour in 6 cups of the chicken stock. Add the bay leaf and thyme.

Step 3

Cover and cook on low for 5 to 6 hours or high for 2 1/2 to 3 1/2 hours, until the rice is tender and the chicken is cooked through. To prevent the chicken from becoming dry, check it early. (To check for doneness, insert an instant-read thermometer. The chicken is done when it registers 165 degrees F at the thickest part.) If the chicken finishes cooking before the rice, remove it first so that it does not overcook, then re-cover the slow cooker and continue cooking until the rice is tender. Remove the bay leaf and thyme stems and discard.

Step 4

Place the chicken on a plate or cutting board and let it cool slightly. With two forks or your fingers, shred the chicken, then return it to the slow cooker. Stir in the lemon juice. If you'd like the soup thinner, add additional stock until you reach your desired consistency. Taste and adjust the seasoning as desired. Serve warm, sprinkled with additional fresh thyme.

04 Author