Introduction

This Crockpot Hearty Chicken and Rice Soup is a comforting and nourishing meal perfect for cozy days. Packed with tender chicken, fresh vegetables, and fragrant herbs, it offers wholesome flavors with minimal effort. Whether made in a slow cooker or on the stove, this soup is sure to satisfy your craving for something warm and hearty.

Two white bowls filled with steaming vegetable soup sit on a white marbled surface. Each bowl contains colorful layers of chopped carrots, celery, leafy greens, and shredded meat in a clear broth with herbs floating on top. The front bowl has a spoon resting inside, and to the right, there is a torn piece of crusty bread with a light golden crust and a soft, airy inside. In the background, part of another bowl of soup and a spoon are visible, with natural light casting warm shadows across the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons salted butter

1 pound boneless chicken breasts or thighs

1 yellow onion, chopped

2 shallots, sliced

4 cloves garlic, chopped

1 cup chopped celery

1 cup chopped carrots

2 tablespoons fresh thyme leaves

2 tablespoons chopped sage

2 teaspoons chopped fresh rosemary

1 bay leaf

8 cups low sodium chicken broth

1 1/2 cups dry basmati rice

3 cups chopped fresh baby spinach

1/4 cup chopped parsley

2 tablespoons fresh lemon juice

Instructions

Step 1: In the bowl of your crockpot, combine the butter, chicken, chopped onion, sliced shallots, chopped celery, and chopped carrots. Pour the chicken broth over the mixture. Add the thyme, sage, rosemary, bay leaf, and season with salt and pepper.

Step 2: Cover and cook on low for 4 to 6 hours or on high for 2 to 4 hours, until the chicken is cooked through and vegetables are tender.

Step 3: Shred the chicken with two forks directly in the crockpot. About 20 minutes before serving, stir in the dry basmati rice, chopped spinach, chopped parsley, and fresh lemon juice.

Step 4: Let the soup cook for an additional 15 to 20 minutes, or until the rice is fluffy and tender. Alternatively, you can cook the rice separately and add it just before serving.

Step 5: Ladle the soup into bowls, garnish with extra parsley if desired, and enjoy your hearty chicken and rice soup.

Tips & Variations

For added depth, stir in a Parmesan rind with the broth during cooking, then remove before serving.

Use brown rice instead of basmati for a nuttier flavor and chewier texture, adjusting cooking time accordingly.

Add other fresh vegetables like zucchini or peas during the last 30 minutes of cooking for extra color and nutrition.

For a stovetop version, cook all ingredients in a Dutch oven, simmering on low heat for about 30 minutes before shredding the chicken and adding the rice and greens.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The rice may absorb more liquid upon standing; add a splash of broth or water when reheating if needed. This soup can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

Can I use other types of rice in this soup?

Yes, you can substitute basmati with jasmine, long-grain white, or brown rice. Just note that cooking times may vary slightly, especially with brown rice, which takes longer to become tender.

Is it possible to make this soup vegetarian?

To adapt this recipe for a vegetarian diet, omit the chicken and use vegetable broth instead of chicken broth. You can add more beans or lentils for protein and substitute butter with olive oil or a dairy-free alternative.