Slow Cooker Chicken and Rice Soup Recipe

Name: Slow Cooker Chicken and Rice Soup Recipe
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4 serving
Ingredients: 2-3 cups cooked chicken; 3 carrots; 2 stalks celery; 1 onion; 6 cups low-sodium chicken stock; 1 envelope chicken gravy mix; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 1/2 teaspoon black pepper; ¾ cup white and long grain rice mix; 1 cup heavy cream; Parsley for Garnish

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Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings
4
Calories
539 kcal
Course
Main Course
Cuisine
American

Slow Cooker Chicken and Rice Soup Recipe

Iris Warren

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Warm up with a comforting bowl of slow cooker chicken and rice soup. Packed with tender chicken, fluffy rice, and veggies in a flavorful broth.

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Ingredients

Servings

2-3 cups cooked chicken
3 carrots sliced
2 stalks celery sliced
1 onion diced
6 cups low-sodium chicken stock
1 envelope chicken gravy mix
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
¾ cup white and long grain rice mix or white rice
1 cup heavy cream
Parsley for Garnish optional

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Instructions

Add the cooked chicken, carrots, celery, onion, stock, chicken gravy mix, onion powder, garlic powder, poultry seasoning, and black pepper to your slow cooker.
Cover and cook on low for 6 hours or high for 4 hours.
About 1 hour before serving, add the rice to the slow cooker, stir, and cover.
Right before serving, stir in the cream.
Garnish with parsley and serve.

Notes

If you want to use brown rice, add it to the slow cooker for the entire cooking time, not just the last hour.
You can swap the heavy cream with half-and-half or coconut milk for a lighter version of the soup.
I don’t add any salt to the soup because chicken broth is usually salty.
Add any other veggies you have on hand, like mushrooms, peas, or kale.
This recipe is also great with leftover turkey.
You can make this on the stovetop instead of in a slow cooker. Just follow the same basic steps, but simmer the soup over low heat for about an hour, adding the rice for the last half hour of cooking.
If you want to use brown rice, add it to the slow cooker for the entire cooking time, not just the last hour.
You can swap the heavy cream with half-and-half or coconut milk for a lighter version of the soup.
I don’t add any salt to the soup because chicken broth is usually salty.
Add any other veggies you have on hand, like mushrooms, peas, or kale.
This recipe is also great with leftover turkey.
You can make this on the stovetop instead of in a slow cooker. Just follow the same basic steps, but simmer the soup over low heat for about an hour, adding the rice for the last half hour of cooking.

Nutrition Information

Show Details

Calories 539kcal (27%) Carbohydrates 42g (14%) Protein 30g (60%) Fat 29g (45%) Saturated Fat 16g (80%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Cholesterol 120mg (40%) Sodium 213mg (9%) Potassium 776mg (22%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 8567IU (171%) Vitamin C 5mg (6%) Calcium 105mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 539 kcal

% Daily Value*

Calories	539kcal	27%
Carbohydrates	42g	14%
Protein	30g	60%
Fat	29g	45%
Saturated Fat	16g	80%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	8g	40%
Cholesterol	120mg	40%
Sodium	213mg	9%
Potassium	776mg	17%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	8567IU	171%
Vitamin C	5mg	6%
Calcium	105mg	11%
Iron	2mg	11%