4.4 from 15 votes
Crock Pot Chicken and Rice Soup
An easy recipe for crock pot chicken and rice soup. A healthy meal for any night of the week!
Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
Servings: 4 Servings
Calories: 424 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion chopped
- 2 large carrots peeled and chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Pinch cayenne pepper optional
- ½ teaspoon sea salt to taste
- ½ cup dry brown rice
- 1 pound boneless skinless chicken breasts, chopped
- 4 cups low-sodium chicken broth
- 1/4 cup dry white wine optional
Instructions
- Place the rice in a bowl and cover with water. Soak for 10 to 15 minutes, then drain.
- While the rice is soaking, saute the vegetables. To do so, add the olive oil to a large skillet, along with the onion, carrots, and celery. Saute over medium-high heat, stirring occasionally, until vegetables have softened, but are still al dente, about 8 minutes. Add the garlic, all the seasonings, and salt and saute another 2 minutes.
- Transfer the rice, sauteed vegetables, broth, and wine to a large (6-quart) crock pot. Add the raw chopped chicken and stir.
- Cover the crock pot and place on the lowest setting. Cook 4 to 6 hours, or until chicken is cooked through, rice is puffy, and vegetables have softened. Taste soup for flavor and add salt as desired.
- Serve heaping bowls with gluten-free crackers or bread.
Cup of Yum
Nutrition Information
Serving
1of 4
Calories
424kcal
(21%)
Carbohydrates
20g
(7%)
Protein
41g
(82%)
Fat
18g
(28%)
Fiber
3g
(12%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 424
% Daily Value*
| Serving | 1of 4 | |
| Calories | 424kcal | 21% |
| Carbohydrates | 20g | 7% |
| Protein | 41g | 82% |
| Fat | 18g | 28% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.