Crockpot Chicken & Rice Soup

Classic chicken and rice soup loaded with carrots, celery, shallots, and herbs. Set it and forget it in the crockpot and come home to a cozy bowl of delicious soup.

Course Main Course, Soup

Cuisine American

Diet Dairy Free

Prep Time 15

Cook Time 8

Servings

Calories 288kcal

Author Lauren

Cost $7

Ingredients

1-2 pounds chicken breasts and/or thighs (or a combination)
salt and pepper
2 shallots thinly sliced
4 garlic cloves minced
4 celery stalks chopped
4 large carrots peeled and chopped in large pieces*
3 sprigs fresh thyme
1 sprigs fresh rosemary
6 cups low sodium chicken broth
½ cup dry white wine
1 pinch crushed red pepper flakes
3 cups any long grain rice cooked
juice of 1 lemon about 2 tablespoons

Instructions

TO THE CROCKPOT: Season the chicken with salt and pepper to taste and place in the bottom of the crockpot. Add the shallots, garlic, celery, carrots, thyme, rosemary, broth, wine, and a pinch of red pepper flakes. Cover and cook on low for 7-8 hours or high for 5-6 hours
SHRED THE CHICKEN: Use a slotted spoon to remove the chicken, thyme and rosemary sprigs from the crockpot after it’s finished cooking. Using two forks, shred the chicken into large, bite-sized pieces.
STRAIN EXTRA SOLIDS: You may find you need to strain the broth of additional chicken solids. If not, move on to the next step. Using a slotted spoon, pull out all of the vegetables and transfer them to a bowl or serving dish, discarding the herbs. Place a large sieve over another large bowl (or the same one if there is room and pour the broth from the slow cooker container into the sieve to remove any unwanted chicken solids from the broth.
FINISH THE SOUP AND SERVE: Return the chicken back to the pot along with the lemon juice. Season with additional salt and pepper, if needed. Stir to incorporate all of the ingredients. Portion out about half a cup of rice in each bowl and ladle a large portion of the soup over the rice

Notes

Cut the carrots in large pieces to have a crisper carrot in the soup, smaller pieces will get a bit mushy
To cook long grain rice, add 2 cups uncooked long grain rice to a small saucepan along with 3 ¾ cup water and a teaspoon of salt. Bring to a boil over medium high heat, then cover and reduce the heat to as low as you can. Allow the rice to cook for 18 minutes, remove the lid and fluff the rice with a fork.
See the blog post to learn how to make this soup on the stove.

Nutrition