Name: Crockpot Hearty Chicken and Rice Soup Recipe
Prep time: 15 min
Cook time: PT-491273H42M51S
Total time: PT-491273H42M51S
Cuisine: American
Ingredients: 6 tablespoons salted butter; 1 pound boneless chicken breasts or thighs; 1 yellow onion, chopped; 2 shallots, sliced; 4 cloves garlic, chopped; 1 cup chopped celery; 1 cup chopped carrots; 8 cups low sodium chicken broth; 1 1/2 cups dry basmati rice; 3 cups chopped fresh baby spinach; 1/4 cup chopped parsley; 2 tablespoons fresh lemon juice; 2 tablespoons fresh thyme leaves; 2 tablespoons chopped sage; 2 teaspoons chopped fresh rosemary; 1 bay leaf; Salt and pepper, to taste; Optional: parmesan rind

I absolutely adore making this Crockpot Hearty Chicken and Rice Soup Recipe whenever I want something comforting, nourishing, and incredibly simple to prepare. It’s one of those dishes that feels like a warm hug in a bowl—filled with tender chicken, vibrant vegetables, and the perfect fluffy rice texture, all infused with fresh herbs and a hint of lemon. The slow cooker does all the hard work, allowing the flavors to meld beautifully, and it always leaves me feeling satisfied and cozy no matter the season.

Why You'll Love This Crockpot Hearty Chicken and Rice Soup Recipe

What really gets me about this soup is its rich, layered flavor profile. The combination of fresh thyme, sage, and rosemary creates an aromatic base that elevates the classic chicken and rice soup, giving it a fresh garden taste that feels both rustic and refined. The little kiss of lemon juice at the end brightens everything up, balancing the savoriness and making each spoonful sing.

From a practical standpoint, this recipe is pure magic because it’s so hands-off. I just toss all the ingredients into my crockpot, set it, and forget it while I get on with my day. Knowing that dinner is quietly cooking away warms my heart and simplifies even the busiest evenings. And you don't have to be a kitchen pro to master this dish—the steps are straightforward and forgiving.

This soup truly shines on chilly nights, casual family dinners, or even for meal prep during the week. It’s hearty enough to serve as a main, but light enough to enjoy as a comforting starter. What makes it stand out for me are the fresh greens stirred in just before serving and the way the rice cooks perfectly in the broth without getting mushy—a texture I always appreciate.

Ingredients You'll Need

A rustic brown bowl holds three whole onions with light brown skins and white inner layers slightly visible. To the right, a white scalloped plate is filled with thin, pale pink slices of shallots in soft light. Behind the bowl, there is a white cup with blue floral patterns filled with white grains, possibly rice. A bunch of fresh green mint leaves rests beside the bowl on a white marbled surface. In the background, a white bowl holds bright green spinach leaves, and an orange jar with a spoon sticking out sits behind it. The scene is warm, with natural sunlight casting soft shadows. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays an essential role, bringing unique layers of flavor, texture, and color to the soup. The simplicity of fresh herbs and basic vegetables really lets the wholesome ingredients shine while making the dish vibrant and inviting.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Salted butter: Adds richness and depth right from the start, helping to soften the veggies and balance the flavors.
Boneless chicken (breasts or thighs): I love using thighs for extra juiciness, but breasts work great as a leaner option.
Yellow onion and shallots: These aromatics build a sweet, savory foundation that complements the herbs wonderfully.
Garlic: Gives everything a subtle warmth and depth.
Celery and carrots: Classic additions for texture, color, and natural sweetness.
Fresh thyme, sage, rosemary, and a bay leaf: These herbs are the soul of the soup, infusing it with that irresistible earthy fragrance.
Low sodium chicken broth: I prefer low sodium so I can control the saltiness perfectly as the soup cooks.
Dry basmati rice: Fluffy and fragrant, it absorbs the chicken broth beautifully without turning mushy.
Fresh baby spinach and parsley: Stirred in at the end, these greens add color, freshness, and a lovely pop of nutrients.
Fresh lemon juice: The finishing touch that brightens and balances the hearty flavors.

Directions

Step 1: Start by melting the salted butter in the crockpot bowl, then add the chicken pieces, chopped yellow onion, sliced shallots, chopped celery, and chopped carrots. Pour the low sodium chicken broth over these ingredients, making sure everything is mostly submerged.

Step 2: Sprinkle fresh thyme leaves, chopped sage, chopped rosemary, and add the bay leaf into the crockpot. Season generously with salt and pepper to taste. If you have a parmesan rind on hand, adding it now will deepen the umami flavor, but this step is optional.

Step 3: Cover your crockpot and set it to cook on low for 4 to 6 hours, or on high for 2 to 4 hours. Let the soup work its magic until the chicken is tender and ready to shred.

Step 4: Once the chicken is cooked through, shred it directly in the crockpot using two forks, breaking it into bite-sized pieces. This keeps the flavors all together in the broth.

Step 5: About 20 minutes before you want to serve, stir in the dry basmati rice, fresh baby spinach, chopped parsley, and fresh lemon juice. Let the soup continue to cook for 15 to 20 minutes, or until the rice is tender and fluffy. Alternatively, if you prefer, you can cook the rice separately and add it just before serving.

Step 6: Ladle the soup into warm bowls, topping with extra parsley if you like. Serve hot and enjoy this comforting, wholesome meal with love!

Servings and Timing

This Crockpot Hearty Chicken and Rice Soup Recipe makes about 6 hearty servings, perfect for family dinners or leftovers the next day. The prep time is minimal — usually around 15 minutes — since the crockpot handles most of the work. Cooking takes approximately 4 to 6 hours on the low setting, which fits perfectly into a busy schedule or slow-simmered weekend meal plan. Total time from start to finish is roughly 4 hours and 15 minutes, not to mention you can let it rest right in the crockpot until you’re ready to eat.

How to Serve This Crockpot Hearty Chicken and Rice Soup Recipe

Two white bowls filled with clear broth soup sit on a white marbled surface. The soup has multiple layers: the base is light brown broth, with floating chunks of orange carrots, light green celery, and dark greens mixed with shredded meat. The top layer is fresh chopped green herbs scattered on the surface. A piece of torn crusty bread is on the right side beside the bowls. The sunlight casts warm shadows over the scene, with a dark fabric beneath the bowls and two silver spoons in the background. Photo taken with an iphone --ar 4:5 --v 7

I love serving this soup piping hot to fully enjoy the aromas and flavors coming together. It pairs beautifully with a crisp, fresh green salad or a side of crusty bread for dipping. When I entertain, I often add a platter of roasted vegetables on the side to round out the meal.

For garnishes, I recommend fresh parsley or a sprinkle of grated Parmesan for extra flavor and a lovely visual pop. A few lemon wedges on the side encourage guests to add a burst of brightness if they like. Presentation wise, ladling the soup into rustic bowls adds to that homemade, comforting vibe I adore.

As for drinks, this soup goes fantastic with a glass of chilled white wine like a Sauvignon Blanc or a light rosé during warmer months. For a cozy night in, a simple sparkling water with fresh lemon or a ginger tea feels just right. This recipe shines anytime—whether for a weeknight family dinner, casual lunch, or a relaxed holiday gathering—and makes everyone feel cared for.

Variations

One of my favorite things about this Crockpot Hearty Chicken and Rice Soup Recipe is how flexible it is. For example, you can swap out the basmati rice for brown rice or even quinoa if you want to up the fiber. Just keep in mind that different grains might alter cooking times slightly.

If you’re looking for a gluten-free or lower-carb option, consider using cauliflower rice in place of the dry rice—added at the end just long enough to warm through, so it doesn’t get mushy. For a vegan twist, I’d suggest substituting the chicken with hearty mushrooms or tofu, and using vegetable broth instead of chicken broth. Just be sure to adjust the cooking times and seasonings accordingly.

For extra depth, you can experiment with smoky paprika or a dash of cumin, which gives the soup an exciting twist without compromising its heartiness. While I love the slow cooker method for ease, this soup also comes together beautifully on the stove in a Dutch oven, which lets you watch it cook and adjust flavors as you go.

Storage and Reheating

Storing Leftovers

I always store leftover soup in airtight containers to keep it fresh and flavorful. Glass or BPA-free plastic containers with tight-fitting lids work great. This soup will keep well in the fridge for up to 3 to 4 days. Be sure to cool it completely before refrigerating to maintain the best texture and taste.

Freezing

This hearty chicken and rice soup freezes wonderfully. Just portion it out into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It will keep for up to 3 months in the freezer. When ready to enjoy, thaw overnight in the fridge before reheating for best results.

Reheating

The best way to reheat is gently on the stove over low to medium heat to avoid overcooking the rice or drying out the chicken. Stir occasionally until steaming hot through. Avoid microwaving aggressively as it may cause the rice to become tough or unevenly heated. Adding a splash of broth or water during reheating can help restore the original consistency and keep flavors vibrant.

FAQs

Can I use brown rice instead of basmati rice?

Absolutely! Brown rice adds a nuttier flavor and extra fiber, but it will require a longer cooking time—usually about 40 to 45 minutes—so add it earlier in the cooking process or cook it separately and combine later.

Is it okay to use frozen chicken for this soup?

Yes, you can use frozen chicken, but I recommend increasing crockpot cooking time to ensure the chicken is fully cooked and tender. Cooking on low for 6 to 8 hours usually works well with frozen pieces.

Can I make this soup on the stovetop instead of a crockpot?

Definitely! You can prepare the soup in a Dutch oven or heavy pot by simmering on the stove. Start with sautéing the veggies and butter, add the broth and herbs, simmer chicken until cooked, shred it, then add rice and greens last. Total cooking time will be around 45 minutes to an hour.

How do I avoid the rice from becoming mushy?

I find the best method is adding the rice about 20 minutes before serving, letting it cook directly in the broth just until tender. Alternatively, cooking rice separately and adding at the end preserves texture better if you plan to store leftovers.

Can I add other vegetables to this soup?

For sure! Diced potatoes, peas, green beans, or corn can add extra color and nutrition. Just adjust cooking times slightly depending on vegetable toughness, adding them around the same time as the carrots and celery or in the last few minutes for quicker-cooking veggies.

Conclusion

Honestly, this Crockpot Hearty Chicken and Rice Soup Recipe has become a staple in my kitchen for good reason. It’s comforting, flavorful, and so incredibly easy to make, especially when life gets busy but I still want a nourishing meal. I hope you try it soon and enjoy every warming, delicious spoonful as much as I do!