Slow Cooker Chicken and Rice Soup
Easy, hearty, old fashioned slow cooker chicken and rice soup recipe, homemade with simple ingredients. Loaded with sautéed vegetables and boneless chicken breast plus lots of dried Italian herbs.
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Ingredients
- 2 tablespoon Butter Unsalted
- 2 tablespoon Olive oil
- 1 cup Onion Finely chopped
- 2 cloves Garlic Finely minced
- 1 cup Carrots Peeled, Diced
- 2 stalks Celery Diced
- 1 Green pepper Diced
- 2 Chicken breasts Boneless, 1.5 pounds in total
- 4 cups Chicken broth Low sodium
- 1 can Diced tomatoes 14.5 oz. can
- 2 teaspoon Italian seasoning
- ½ teaspoon Ground cumin
- Salt To taste
- Pepper To taste
- 1 Bay leaf
- ½ cup Brown rice Rinsed and drained, Uncooked
- ⅓ cup Corn Frozen
- ⅓ cup Peas Frozen
- 1-2 tablespoon Parsley Fresh, Roughly chopped
- 1 Lemon Optional
Instructions
- Heat 1 tablespoon butter and 1 tablespoon oil a nonstick pot over medium-high heat.
- Add onion, garlic, carrots, celery, green pepper and saute for about 4-5 minutes until garlic is fragrant. Transfer to slow cooker (6 quart or larger).
- In the same pan, add remaining 1 tablespoon butter and 1 tablespoon oil.
- Add chicken and saute both sides until no longer pink. Transfer to slow cooker too.
- Tip: Use a multifunctional slow cooker that allows you to saute the veggies in the slow cooker. This way, you won’t have to make another pot or pan dirty.
- Add broth, diced tomatoes, Italian seasoning, ground cumin, salt, pepper, bay leaf, rice and mix everything until combined.
- Cover and cook on High heat for 4 hours or until vegetables are tender and rice is cooked through.
- Remove chicken from crockpot and shred it with two forks or cut it into small slices. Transfer it back into the crockpot.
- Also, mix in corn and peas. If you feel that the soup is too thick per your preference, this would be the time to mix in additional broth to thin it out.
- Let it cook on High heat for 30 minutes. If you want to reduce the liquid, then cook uncovered but if you are happy with consistency, cook covered.
- Mix everything one final time.
- Discard bay leaf.
- Garnish with fresh parsley.
- Optional: Squeeze some fresh lemon juice on top of the soup for a zesty flavor and enjoy.
Notes
- If you are short on time, don't saute the vegetables and chicken. Just add everything in the crockpot and continue with the rest of the steps.
- Do not replace brown rice with white rice because it will cook faster and become very "mushy."
- You must use uncooked rice in this recipe. Rice absorbs the broth and thickens the soup as it cooks.
- Please wash and drain your uncooked rice a few times to get rid of excess starch.
- If you like a very chunky soup, you can add up to ¾ cups uncooked rice.
- If the soup is too thick for your liking, mix in some more broth. If it's too thin for your liking, cook uncovered on High heat to reduce excess liquid.
- Adjust amount of seasonings based on your preference.
- Try other seasonings and blends to create different flavor profiles such as taco seasoning or Cajun seasoning or garam masala.
- Use unsalted butter and low sodium brother to prevent the meal from becoming too salty.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave with a splash of broth.
Nutrition
Calories: 246kcalCarbohydrates: 25gProtein: 20gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 61mgSodium: 776mgPotassium: 715mgFiber: 4gSugar: 6gVitamin A: 4086IUVitamin C: 32mgCalcium: 77mgIron: 2mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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