5.0 from 84 votes
Crockpot Chicken and Rice Soup
This Crockpot Chicken and Rice Soup is a cozy and comforting one-pot dish!
Prep Time
20 mins
Cook Time
3 hrs 20 mins
Total Time
3 hrs 50 mins
Servings: 4
Calories: 419 kcal
Course:
Side Dish , Soup , Lunch , Dinner
Cuisine:
American
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 tablespoon salted butter
- 1 medium yellow onion diced
- 4 ribs celery sliced
- 3 large carrots sliced
- 2 cloves garlic minced
- ½ teaspoon poultry seasoning
- 2 teaspoons soy sauce
- ¼ teaspoon black pepper
- 1 bay leaf
- 6 cups reduced sodium chicken broth
- 1 ¼ cups instant rice
- 2 tablespoons chopped fresh parsley chopped
Instructions
- In a small skillet, cook the onion and butter over medium heat just until tender. Add to a 6-quart slow cooker .
- Add the chicken breasts, celery, carrots, minced garlic, poultry seasoning, soy sauce, black pepper, bay leaf, and chicken broth to the slow cooker.
- Cover and cook on LOW for 3-4 hours or 2-3 hours on high.
- Remove chicken from the slow cooker to a large bowl and shred with two forks. If desired, use a mesh strainer or spoon to skim any foam from the top of the soup.
- Discard the bay leaf and return the shredded chicken back into the slow cooker along with the instant rice.
- Cook for 10 to 15 minutes or until the rice is tender.
- Stir in fresh parsley, season with salt to taste and serve.
Cup of Yum
Notes
- If using Instant brown rice, add for the last 30-40 minutes of cooking.
- We have tested this with other varieties of rice, including long-grain white rice. The results can be inconsistent so we recommend instant rice. If you would like to use long grain rice, cook it separately and add the rice to the soup along with the chicken. Let it heat through in the soup for 15 minutes.
- If you plan to keep leftovers, the rice can be cooked on the side and added to each bowl. If leftovers with rice are stored in the fridge, the rice will absorb the broth and the consistency of the soup will change.
- Leftover chicken and rice soup can be kept in a covered container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.
Nutrition Information
Calories
419
(21%)
Carbohydrates
36g
(12%)
Protein
47g
(94%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
116mg
(39%)
Sodium
562mg
(23%)
Potassium
1259mg
(36%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
8139IU
(163%)
Vitamin C
11mg
(12%)
Calcium
76mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 419
% Daily Value*
| Calories | 419 | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 47g | 94% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 116mg | 39% |
| Sodium | 562mg | 23% |
| Potassium | 1259mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 8139IU | 163% |
| Vitamin C | 11mg | 12% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.