Crockpot Chicken and Rice Soup
User Reviews
5
Crockpot Chicken and Rice Soup
Description
This soup combines boneless, skinless chicken breasts with a classic mirepoix of diced onions, celery, and sliced carrots, along with garlic and poultry seasoning, all slow-cooked in chicken broth. Soy sauce introduces subtle umami, while bay leaf enhances depth. After cooking, the chicken is shredded and returned to the pot with instant rice, which cooks quickly to achieve a tender texture without prolonged simmering.
The finished soup balances gentle savory flavors with the softness of vegetables and rice suspended in a clear broth. Chopped parsley stirred in at the end adds a fresh herbal note. Cooking in a slow cooker makes it low effort, suitable for warm family meals.
This dish is best served warm and can stand alone or alongside crusty bread. It is practical for leftovers; however, cooking rice separately when storing leftover soup prevents the broth from thickening as rice absorbs liquid over time.
Instant brown rice may be used but requires longer cooking time at the end. For other rice types, cook separately and add at serving. Leftovers with rice should be kept refrigerated and consumed within four days.
Ingredients
- 1 ½ pounds chicken breast boneless skinless
- 1 tablespoon butter salted
- 1 medium yellow onion diced
- 4 ribs celery sliced
- 3 large carrot sliced
- 2 cloves garlic minced
- ½ teaspoon poultry seasoning
- 2 teaspoons soy sauce
- ¼ teaspoon black pepper
- 1 bay leaf
- 6 cups chicken broth reduced sodium
- 1 ¼ cups instant rice
- 2 tablespoons parsley chopped, chopped, fresh
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.
Notes
- Instant brown rice can be substituted by adding it during the last 30-40 minutes of cooking.
- Other rice varieties may cook unevenly in the soup; it is best to cook them separately and add right before serving.
- Rice tends to absorb broth when stored, so for leftovers, cook rice separately and mix into individual portions.
- Store leftover soup covered in the refrigerator for up to four days and reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 419 kcal
% 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.
User Reviews
Overall Rating
5
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