Crock Pot Chicken Rice Soup
A comforting and hearty crock pot chicken rice soup made with tender chicken, vegetables, and rice simmered to perfection in a flavorful broth.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 1x
Ingredients
1 pound boneless skinless chicken breasts
1 cup long grain white rice, rinsed
1 medium onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
3 cloves garlic, minced
6 cups low sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil
Instructions
Heat olive oil in a skillet over medium heat.
Add diced onion, sliced carrots, and sliced celery to the skillet and sauté for 5 minutes until vegetables begin to soften.
Add minced garlic and cook for an additional 1 minute until fragrant.
Transfer the sautéed vegetables and garlic to the crock pot.
Place the boneless skinless chicken breasts on top of the vegetables in the crock pot.
Add rinsed long grain white rice to the crock pot.
Pour 6 cups of low sodium chicken broth over the ingredients in the crock pot.
Sprinkle dried thyme, dried parsley, black pepper, and salt evenly over the mixture.
Cover the crock pot with the lid and cook on low for 4 to 4.5 hours, or until the chicken is cooked through and rice is tender.
Remove the chicken breasts from the crock pot and shred them using two forks.
Return the shredded chicken to the crock pot and stir to combine.
Taste the soup and adjust seasoning with additional salt and pepper if desired.
Serve hot.