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Crockpot Hearty Chicken and Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 10 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 4 hours (Crockpot, low) or 30-60 minutes (stovetop simmer)
  • Total Time: 4 hours 15 minutes (Crockpot), about 45-75 minutes (stovetop)
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crockpot Hearty Chicken and Rice Soup is a comforting and nourishing meal perfect for any time of year. Featuring tender chicken, fresh vegetables, aromatic herbs, and fluffy basmati rice, this soup is slow-cooked to develop rich flavors and is easy to prepare either in a crockpot or on the stovetop. Enhanced with fresh spinach, lemon juice, and parsley, it’s a wholesome dish that warms the soul and satisfies the palate.

Ingredients

Main 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

Herbs & Seasonings

  • 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

Instructions

  1. Combine Ingredients in Crockpot: In the bowl of your crockpot, add butter, chicken breasts or thighs, chopped onion, sliced shallots, celery, and carrots. Pour the low sodium chicken broth over the ingredients. Add fresh thyme, sage, rosemary, bay leaf, and season with salt and pepper. Optionally, add a parmesan rind for extra flavor. Cover the crockpot.
  2. Cook the Soup: Set the crockpot to low and cook for 4 to 6 hours or on high for 2 to 4 hours until the chicken is fully cooked and tender. Alternatively, you can follow the stovetop method by placing all ingredients in a Dutch oven or pot, bringing to a boil over high heat, then reducing heat to low and simmering covered for 30 minutes to a few hours.
  3. Shred Chicken: Once the chicken is cooked, shred it directly in the crockpot or pot using two forks, ensuring it is well distributed throughout the soup.
  4. Add Rice and Greens: About 20 minutes before serving, stir in the dry basmati rice, chopped fresh baby spinach, parsley, and fresh lemon juice. Let the soup cook for 15 to 20 minutes more until the rice is tender and fluffy. If preferred, cook the rice separately and add it before serving to avoid overcooking.
  5. Serve: Ladle the soup into bowls, garnish with additional fresh parsley if desired, and enjoy your hearty and flavorful chicken and rice soup.

Notes

  • You can use either boneless chicken breasts or thighs depending on preference; thighs provide more flavor and tenderness.
  • Adding a parmesan rind during cooking adds depth but is optional.
  • Cooking rice separately is a good option if you want to keep the rice texture firmer.
  • This recipe can be easily doubled for larger groups.
  • Use low sodium broth to control saltiness, adjusting seasoning as needed at the end.
  • Fresh herbs enhance the flavor significantly but dried herbs can be substituted in smaller amounts if needed.

Find it online: https://suerecipe.com/crockpot-hearty-chicken-and-rice-soup-recipe/