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Slow Cooker Chicken and Rice Soup Recipe

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3.8 from 24 reviews

This Slow Cooker Chicken and Rice Soup is a hearty, flavorful dish perfect for an easy weeknight meal. Tender chicken breasts, fresh vegetables, and wholesome brown rice simmer together in a combination of chicken broth, diced tomatoes, and a blend of Italian and cumin spices. With minimal hands-on time, this comforting soup delivers warmth and nutrition, enhanced with fresh parsley and an optional squeeze of lemon for brightness.

  • Total Time: 4 hours 40 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Aromatics

  • 1 cup Onion (Finely chopped)
  • 2 cloves Garlic (Finely minced)
  • 1 cup Carrots (Peeled, diced)
  • 2 stalks Celery (Diced)
  • 1 Green pepper (Diced)
  • 1/3 cup Corn (Frozen)
  • 1/3 cup Peas (Frozen)
  • 1-2 tbsp Parsley (Fresh, roughly chopped)

Protein

  • 2 Chicken breasts (Boneless, 1.5 pounds total)

Staples & Seasonings

  • 2 tbsp Butter (Unsalted)
  • 2 tbsp Olive oil
  • 4 cups Chicken broth (Low sodium)
  • 1 can Diced tomatoes (14.5 oz. can)
  • 2 tsp Italian seasoning
  • 1/2 tsp Ground cumin
  • Salt (To taste)
  • Pepper (To taste)
  • 1 Bay leaf
  • 1/2 cup Brown rice (Rinsed and drained, uncooked)

Optional

  • 1 Lemon (Optional, for squeezing on top)

Instructions

  1. Sauté Vegetables: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a nonstick pot over medium-high heat. Add the chopped onion, minced garlic, diced carrots, celery, and green pepper. Sauté for about 4-5 minutes until the garlic is fragrant and vegetables begin to soften. Transfer this vegetable mixture to a slow cooker (6 quart or larger).
  2. Sauté Chicken: In the same pot, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the chicken breasts and sauté both sides until no longer pink. Then transfer the chicken to the slow cooker with the vegetables.
  3. Combine Ingredients in Slow Cooker: Add the chicken broth, diced tomatoes with juices, Italian seasoning, ground cumin, salt, pepper, bay leaf, and rinsed brown rice to the slow cooker. Stir gently to combine all ingredients thoroughly.
  4. Cook Soup: Cover the slow cooker and cook on High heat for 4 hours or until the vegetables are tender and the brown rice is fully cooked.
  5. Shred Chicken: Remove the cooked chicken from the slow cooker. Using two forks, shred the chicken into bite-sized pieces or slice into small strips. Return the shredded chicken back into the slow cooker.
  6. Add Frozen Vegetables: Stir in the frozen corn and peas. If the soup seems too thick, add additional chicken broth to reach your preferred consistency.
  7. Final Cooking: Cook the soup on High heat for an additional 30 minutes. If you want a thicker soup, keep the slow cooker uncovered during this time to allow some liquid to evaporate. Otherwise, keep it covered to retain moisture.
  8. Finish and Serve: Stir the soup one final time, then discard the bay leaf. Garnish with fresh parsley. Optionally, squeeze fresh lemon juice over the soup for a bright, zesty flavor. Serve hot and enjoy.

Notes

  • For easier cleanup, use a multifunctional slow cooker that allows you to sauté vegetables directly in the pot before slow cooking.
  • If you prefer white rice, the cooking time may be shorter, so adjust accordingly.
  • Adjust salt and pepper to your taste, especially if using a higher sodium broth.
  • Add other vegetables like zucchini or spinach for added nutrition and flavor.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 4 hours 20 minutes
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://ellarecipe.com/slow-cooker-chicken-and-rice-soup-recipe/