So, About This Soup—Let Me Tell You a Story
You know those days when you dig through the fridge hoping inspiration will just whack you over the head? That's how this Crockpot Chicken & Rice Soup started for me; rain hammering on the window, kids chasing the dog through the kitchen (honestly, the poor dog), and no plan for dinner except a chicken breast just sort of, well, staring back at me. Anyway, I threw what I had into the slow cooker, muttered a little prayer to the soup gods, and, long story short, everyone ate seconds—even my daughter, who usually looks at anything with veggies like it's radioactive. Plus, it's the only meal my partner says actually beats their mum's famous stew, not that I'm keeping score. (Except, secretly, I absolutely am.)
Why I Keep Making This Soup—And Why You'll Probably Love It
I make this when I want something hands-off, but still properly cosy. My family goes crazy for it because it just disappears into bowls—somehow, it even pleases my friend Steve, who claims to hate soup except “if it’s edible with just a fork.” (Apparently, that’s a compliment?) Basically, this is my answer when I’m tired or feeling a bit rubbish, or when I’ve forgotten to plan and it’s already mid-afternoon. The rice plumps up and turns all soft (if a little mushy, but what are you gonna do?), and on days when I'm keen I even toss in a rind of parmesan cheese. Only once did I cut corners and use Uncle Ben’s rice straight from the pack—never again, by the way. Didn't end well; congealed mess, trust me.
Grab These Ingredients (Sub In or Out As Needed!)
- 2 to 3 boneless, skinless chicken breasts (I've used chicken thighs, or even pre-cooked rotisserie in a pinch—nobody noticed)
- 1 cup of uncooked long grain white rice (I tried brown rice once, but honestly it took forever to cook; not worth it unless you’ve got the patience of a saint)
- 2 large carrots, chopped however you like (I love them chunky, my grandma insisted on paper-thin slices—do you, honestly)
- 3 celery stalks, chopped
- 1 medium onion, diced (red onion works too, if that's what's lingering in your crisper and you don't mind a slightly sweeter soup)
- 3–4 cloves of garlic, minced (but I'll just use garlic powder if I’m lazy, and nobody's called me out yet)
- 8 cups chicken broth (Sometimes I use Better Than Bouillon—it's magic in a jar, honestly. Here's the stuff I mean.)
- 1 teaspoon dried thyme
- 1 bay leaf (If you forget this, it's not the end of the world, but don't tell the traditionalists, OK?)
- Salt & pepper to taste (I just throw in cracked black pepper, and adjust at the end)
- Optional: A handful of chopped fresh parsley (makes it look more sophisticated; tastes nice but not essential)
What Actually Happens: Directions (Some Steps More Exact Than Others)
- Just toss the chicken (whole), rice, carrots, celery, onion, garlic, thyme, bay leaf, and broth right into your crockpot. Salt and pepper too, unless you like to hover and adjust as you go (I do, but it's just habit really).
- Stir things around a little. Don't fuss if the rice wants to float—after about 7 hours, it won't matter. This is where I usually sneak a taste of the broth; you can always add more herbs or even a bit more bouillon if it feels wimpy.
- Set the crockpot on low for about 7 hours. Or, if you're running late, high for 3 to 4 (I've done both, and, honestly, low is better—less mush, more flavor. If you must, you must.)
- At the 6-hour mark (eh, give or take), fish out the chicken, shred it up with two forks or whatever's handy (that time I used tongs? Not my finest hour). Plop it back in; stir again.
- Peek at the rice—sometimes it seems like it vanished (it didn’t), so just stir. If it looks too thick, go ahead and add a cup of water or extra broth. Don’t worry if it looks a little gloopy; that’s half the charm, I think.
- Lid back on for the last hour. Then taste for seasoning, and stir in the fresh parsley if you’re feeling fancy.
- Fish out that bay leaf (I always forget, but it's not edible, so best to check—or just tell someone else to do it!)
Real Notes From My Kitchen—Messy, But Honest
- I once forgot to rinse the rice and it was fine; maybe a tiny bit cloudier, but nothing disastrous
- This is better with leftover roasted chicken, but raw works, too. Just don’t use frozen chicken straight from the freezer—been there, took ages—and slow cookers don’t always heat evenly
- If it ends up more stew than soup (happens to the best of us), just add more broth and pretend that was your plan all along
Soup, But Make It Yours: Things I've Tried
- Swapping in wild rice—took longer and wasn't my favorite, got kind of chewy
- Threw in a tin of chickpeas once (why not?) and it bulked it up, kind of Mediterranean-y
- Added a splash of lemon at the end for a Greek-y vibe—actually loved that. I might even do it every time now
- I tried coconut milk and curry powder as an experiment. Eh, not for me, but maybe you'll think it's grand
Equipment—And What To Do If You’re Missing Something
- Crockpot/slow cooker (but I did this on the stove once in my massive Dutch oven, just simmered everything very gently; it works but needs more watching)
- Decent chopping board—a must, but I've used a plate and a pair of kitchen scissors in a panic if the board's dirty
- Ladle, or just, you know, a big mug for serving in a pinch
How I (Sometimes) Store Leftovers
Honestly, in my house, this doesn’t last more than a day—even when I make a huge pot. But if you do have leftovers, let it cool, get it into a container (plastic's fine; don't let the food snobs get to you), and it'll keep in the fridge for 3 days. The rice does bloat a bit more, but I kind of like that thick texture. You’re supposed to freeze it for up to 2 months (here’s a nice guide on freezing soup: The Kitchn’s tutorial) but honestly, I almost never do.
How We Serve This—AKA, What Goes On The Side
We always have warm crusty bread with ours. Sometimes it's just plain baguette, but more often than not it's whatever's left in the freezer—once, it was even hamburger buns split and toasted. My aunt claims you have to serve it with a big slab of cheddar on the side, and while I’m not sure about that, I do sneak some into the bowl when nobody’s looking. Oh, and if you're feeling a bit posh, a sprinkle of extra-fresh parsley on top. Makes it feel slightly restaurant-y.
Stuff I’ve Learned The Hard Way—Pro Tips
- I once tried rushing the chicken shredding step; not a good idea. Leave it to rest a minute so you don’t burn your fingertips. (Learned the hard way. Ouch.)
- If you add rice straight to super salty bouillon, it soaks up all the salt and you end up drinking sea water. Hold back on salt until the end; that’s my rule now.
Burning Questions People Actually Ask
- Can I use cooked rice?
- Yep! Actually, I find it works better if you stir the cooked rice in right before serving. If you put it in at the start, it’ll disintegrate or turn gloopy. Not pretty.
- Can I skip the chicken?
- Sure, though then it’s mostly a veggie and rice soup. It’s still tasty—throw in some beans for heft, maybe.
- Can I leave it longer than 7 hours?
- So, I've forgotten about it for 9 hours a couple times; it was still good, but the rice was on its last legs. Wouldn't recommend more than 8, really.
- Do I need to sauté the onions?
- Honestly, I never do for this. If you do, you’ll get a bit more sweetness, but I swear it’s good enough as is. Less washing up, too!
- Can I use chicken thighs instead of breasts?
- Absolutely. Actually, thighs stay juicier and add a bit more flavor. I just use whatever’s on sale to be honest.
- What if I don’t own a crockpot?
- Just use a big pot—simmer gently on low and, yeah, you have to stir more. But it still comes out great. Plus, you can watch a few episodes of British Bake Off while you wait.
There you go—a bowl of Crockpot Chicken & Rice Soup that's as comforting as your favorite jumper and, with any luck, almost as long-lasting (except in my house, where it's usually gone before I've even finished washing up). Enjoy!
Ingredients
- 1 lb boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 1 cup long-grain white rice, rinsed
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
-
1Add chicken breasts, chicken broth, carrots, celery, onion, and garlic to the crockpot.
-
2Stir in the rice, dried thyme, salt, and black pepper until well combined.
-
3Cover and cook on low for 6 hours, or until the chicken is cooked through and vegetables are tender.
-
4Remove the chicken breasts, shred with two forks, and return to the crockpot.
-
5Stir the soup, adjust seasoning if needed, and serve hot. Garnish with fresh parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!