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Slow Cooker Chicken and Rice Soup Recipe

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Add the cooked chicken, carrots, celery, onion, stock, chicken gravy mix, onion powder, garlic powder, poultry seasoning, and black pepper to your slow cooker.
  2. Cover and cook on low for 6 hours or high for 4 hours.
  3. About 1 hour before serving, add the rice to the slow cooker, stir, and cover.
  4. Right before serving, stir in the cream.
  5. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.