Chicken With Rice Soup Crock Pot


Chicken With Rice Soup Crock Pot is a recipe that made during rainy days, because we all love warm, spicy chicken rice soup. I really enjoy when I have this warm bowl of chicken with rice soup, it’s a perfect comfort food, so satisfying for cold days.

Chicken With Rice Soup Crock Pot – Step by step recipe for an easy crock pot recipe that can be made in one pot.

Crock Pot Chicken and Rice Soup

When soul-soothing warmth, healthy meals, and dead-easy, hands-off cooking is in order, this Crock Pot Chicken and Rice Soup delivers.

Healthy Crock Pot Chicken and Rice Soup with Vegetables and Lemon

This Crockpot Chicken and Rice Soup is filling and tastes clean and light. It’s exactly the sort of meal I need when the calendar tells me it should be one season (spring, where art thou?) but the scene outside my window (ahem, BRRRR) depicts another.

I made a big pot (er, slow cooker) of this Crock Pot Chicken and Rice Soup last week, on what turned out to be an unseasonably cold and blustery day. Ben and I brought it over to our friends’ for dinner, and the four of us sat cozied around their coffee table, balancing hot bowls of soup and thick slices of buttery bread on our laps.

Simple, unfussy, no tablecloths: an utterly perfect atmosphere to highlight this Crock Pot Chicken and Rice Soup.

Like my other favorite slow cooker chicken and rice recipe—creamy Crock Pot Chicken and Rice, which is more of a casserole—this unassuming soup is made of a few simple ingredients, the flavor profile is super family-friendly, and it’s guaranteed to be a stalwart, steady addition to your repertoire of go-to healthy meals.

A bowl of Healthy Crock Pot Chicken and Rice Soup

The Most Nourishing Crock Pot Chicken and Rice Soup

This Crock Pot Chicken and Rice Soup is wholesome and filling, but it won’t weigh you down. The ingredients key to this balance are:

  • Brown Rice. Higher in fiber, protein, and nutrients than white rice, brown rice adds whole grains, and makes recipes like this chicken rice soup (and this Spanish Chicken Stew) more satisfying.


You do NOT need to precook the rice for chicken and rice soup! You can add the uncooked rice to the soup directly (be sure to rinse it first). This no-cook method is actually one of my favorite things about the recipe, because you save a step.

  • Chicken. I opted for boneless, skinless chicken breasts because we always have a few in our freezer; boneless, skinless chicken thighs (or a mix of the two) work as well.

To make a more express Crock Pot Chicken and Rice Soup, you can omit the raw chicken entirely and stir in a shredded store-bought rotisserie chicken at the end instead.

The rotisserie crock pot chicken and rice soup method will save a bit of time because you can shred the chicken in advance while the rest of the soup is cooking; that said, since the chicken is done cooking at the same time as the rice, the time savings is not huge, and I think you’d miss out on some of the additional flavor the chicken adds to the soup while it cooks. I’ll leave the choice up to you!

  • Chicken Stock. While this is a broth-based chicken and rice soup, it actually uses chicken stock. The two terms are often used interchangeably, but the method to prepare them is different, as are the results. Compared to chicken broth used in this Chicken and Rice Casserole, chicken stock has a richer flavor and creamier mouth feel. (You can find a full explanation of the differences between stock and broth in my Crock Pot Chicken Noodle Soup).

You can certainly make this chicken and rice soup with chicken broth if that’s what you have on hand, but the way I tested the recipe (and what I recommend) is to use regular chicken stock, either store bought or homemade.

Craving a creamy chicken and rice soup instead? Check out my crock pot Creamy Chicken and Wild Rice Soup!

Two bowls of healthy Crock Pot Chicken and Rice Soup
  • Fresh Vegetables. I added extra carrots and celery. If you’d like even more vegetables, you can stir frozen peas in at the end as well. The warmth of the crock pot will heat them right up!
  • Thyme. A handful of fresh herbs does wonders for a soup’s flavor. It’s really worth it to seek out fresh in this recipe. As a bonus, you can use any leftovers for garnish.

And my favorite extra ingredient…

  • LEMON JUICE! A squeeze of fresh lemon at the end lightens and brightens the soup’s flavor. It doesn’t taste overtly lemony, but you’ll notice that the soup’s flavor “pops” more once you stir it in.

If you’d like this recipe to be a true Crock Pot Lemon and Rice Soup, you can certainly add more lemon juice to taste.

Can I Add Rice to my Slow Cooker?

Yes, you can definitely add rice to your slow cooker!

  • Can you Put Uncooked Rice in Soup? You can put uncooked rice in soup, and it works best for this specific recipe.
  • What Kind of Rice is Used in Soup? The kind of rice used in soup will typically depend on the recipe. For this soup recipe, we are using brown rice.

How to Store, Reheat, and Freeze Chicken and Rice Soup

  • To Store. Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
  • To Reheat. Reheat gently on the stovetop or in the microwave. The soup tends to thicken as it sits, so you may want to thin it with additional water or stock as needed. I also find the lemon loses its punch as the soup sits, so feel free to squeeze a little more onto your freshly reheated leftovers too.
  • To Freeze. Store cooked and cooled leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months.
Two bowls of Crock Pot Chicken and Rice Soup ready to eat

Even Ben, who typically passes on soup, commented that he’d be happy to eat it again and loved how “meaty” it was.

As the cook in the house, I’m happy to make it again because it is SO EASY and healthy! Every nourishing spoonful feels like a clean eating chicken and rice soup experience, and it leaves you completely satisfied at the end.

Crock Pot Chicken and Rice Soup

5 from 14 votes

Crock Pot Chicken and Rice Soup. With brown rice, tender chicken, fresh vegetables and a touch of lemon, this healthy soup is easy, hearty and comforting!

PREP:10 mins

COOK:5 hrs

TOTAL:5 hrs 15 mins

SERVINGS: 6 servings, about 10 cups

Ingredients  1x2x3x

  • 2 teaspoons extra-virgin olive oil
  • 4 medium carrots peeled and 1/4-inch diced, about 2 1/2 cups
  • 3 medium celery stalks 1/4-inch diced, about 2/3 cup
  • 1/2 medium yellow onion diced, about 1/2 cup
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup brown rice rinsed and drained (do not swap white rice, as it will cook more quickly and become mushy; you can use wild rice with a similar cook time, though the flavor of the wild rice will be stronger and more earthy)
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 6–8 cups chicken stock divided (be sure to use regular chicken stock, not unsalted, or chicken broth)
  • 1 bay leaf
  • 6 sprigs fresh thyme plus additional for serving
  • 2 tablespoons fresh lemon juice or more to taste (optional)


  • Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the olive oil in a large, nonstick pan over medium. Add the carrots, celery, and onion, and cook until the vegetables are beginning to soften, about 8 to 10 minutes. Stir in the garlic, salt, and pepper and cook 30 additional seconds. Remove from the heat and transfer to the bottom of the slow cooker.
  • Add the rinsed brown rice to the slow cooker. Arrange the chicken breasts on top, then pour in 6 cups of the chicken stock. Add the bay leaf and thyme.
  • Cover and cook on low for 5 to 6 hours or high for 2 1/2 to 3 1/2 hours, until the rice is tender and the chicken is cooked through. To prevent the chicken from becoming dry, check it early. (To check for doneness, insert an instant-read thermometer. The chicken is done when it registers 165 degrees F at the thickest part.) If the chicken finishes cooking before the rice, remove it first so that it does not overcook, then re-cover the slow cooker and continue cooking until the rice is tender. Remove the bay leaf and thyme stems and discard.
  • Place the chicken on a plate or cutting board and let it cool slightly. With two forks or your fingers, shred the chicken, then return it to the slow cooker. Stir in the lemon juice. If you’d like the soup thinner, add additional stock until you reach your desired consistency. Taste and adjust the seasoning as desired. Serve warm, sprinkled with additional fresh thyme.


  • Please note that the cook times listed in this recipe can vary depending upon your slow cooker. Mine consistently finishes in this time. Use your best judgement depending upon your slow cooker model. If it is your first time making the recipe, you may want to build in extra buffer time just in case your slow cooker doesn’t get as hot as mine and others who see similar cook times.
  • Refrigerate leftovers for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave. The soup tends to thicken as it sits, so you may want to thin it with additional water or stock as needed. I also find the lemon loses its punch as the soup sits, so feel free to squeeze a little more onto your freshly reheated leftovers too.


This slow cooker chicken and rice soup is an easy and comforting meal that’s perfect for cold nights!

chicken and rice soup in a slow cooker.

My slow cooker is my go-to for those extra busy days when it seems like I’ll never have time to make dinner! This chicken and rice soup is a family favorite; it’s healthy, easy to make and kid friendly. It’s great for a chilly day or for when you’re feeling under the weather. Best of all, it’s super easy to make!

This slow cooker chicken and rice soup in a white bowl.

The ingredients for this slow cooker chicken and rice soup are quite simple. We’ve got veggies, chicken breasts, chicken broth, garlic and herbs. One pitfall to making chicken and rice soup in a slow cooker is that if you put the rice in with the other ingredients in the morning, it will be quite soft by the time you’re ready to eat.

Some people don’t mind this, but others prefer their rice to be on the firmer side. If you choose to put your rice in at the beginning of the cook time with the other ingredients, you’ll want to use brown rice as it will stand up to the long slow cooking process.

What I typically do is add the rice during the last hour of the cook time. Another alternative is to simply stir some cooked rice in right before you’re ready to eat. However you decide to cook the rice, it’ll still be delicious!

This slow cooker chicken and rice soup in a crock pot.

I often serve this soup with a side of cornbread or garlic bread for a hearty meal that satisfies even my most picky eaters. If you’re more of a chicken noodle soup kind of person, you can swap out the rice for egg noodles and add them during the last hour for a little different twist on this recipe. However you decide to serve it, it’s sure to be a hit!


This slow cooker chicken and rice soup is an easy and comforting meal that’s perfect for cold nights!






Ingredients  1x2x3x

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 cup diced yellow onion
  • 3 medium carrots peeled, halved and sliced
  • 3 stalks of celery sliced
  • 6 cups of chicken broth
  • 1 teaspoon minced garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup white rice if you’d rather add the rice during the beginning, use brown rice instead
  • 2 tablespoons chopped fresh parsley


  • Place the chicken breasts, onion carrots, celery, chicken broth, garlic, dried thyme, dried parsley, salt and pepper into a slow cooker.
  • Cook on LOW for 5-6 hours or HIGH for 3-4 hours.
  • Remove the top and add the rice. Cook for one more hour on LOW or HIGH heat.
  • Remove the chicken breasts from the soup and shred with two forks. Return the chicken to the soup.
  • Sprinkle with parsley and serve.

Slow Cooker Chicken and Rice Soup

Slow Cooker Chicken and Rice Soup is an easy slow cooker chicken soup recipe. All of the raw ingredients go in the slow cooker and a delicious soup awaits for dinner.

Nothing comforts the soul like a big bowl of soup, especially on a cold day. Serve it up with some delicious bread and you’ve got the perfect lunch or dinner.

Slow Cooker Chicken and Rice Soup

The ease of preparing this Chicken and Rice Soup is only outweighed by how good it tastes. The seasonings slowly cook into the chicken, vegetables, and broth making every bite delicious. This is a go-to dinner during busy fall and winter days. It’s truly a fix it and forget it meal. Plus, everyone in the family loves. I serve it with some crusty rolls, breadsticks, or my kids favorite, cornbread.

Health Benefits

Homemade Chicken Noodle Soup and Chicken and Rice Soup are so good for the body and soul, especially when you are feeling under the weather. Studies show that Chicken Soup has properties that soothe cold symptoms like coughs, sore throats, and runny noses. The other ingredients in the soup — carrots, celery, onions — also have anti-oxidant and anti-inflammatory benefits. Dr. Oz posted an interesting article that gives more details about this called “You Wanted to Know: Chicken Soup.”

After learning this, I feel even better knowing the benefits of this meal! So many good things come from the chicken broth itself. And who doesn’t need comfort, strength, love, and courage? I hope all of this comes to you and more when you enjoy this delicious soup!

Seasonings for Chicken and Rice Soup

Isn’t it romantic to use parsley, sage, rosemary, and thyme all in one recipe? These seasonings complement each other so well. In case you haven’t guessed, I’m a big Simon and Garfunkel fan. My parents listened to their music when I was growing up and I still listen to it today. I love the song Scarborough Fair/Canticle. It was released on their album, “Parsley, Sage, Rosemary, and Thyme”. Scarborough is a town in England and in Medieval times there was a Fair there that lasted for 45 days! Parsley, sage, rosemary, and thyme represented virtues that are important to the lyrics of the song. Parsley represented comfort, sage represented strength, rosemary represented love, and thyme represented courage.

Is it Gluten Free?

Yes! This is Chicken and Rice Soup can easily be made gluten free! Use a gluten free chicken broth, like Swanson’s Chicken Broth, and you are good to go!

Chicken and Rice Soup Recipe Tips

  1.  Use fresh seasonings, as mentioned above. Feel free to add more or less depending on your taste. I tend to use a little more because I love the taste of the seasonings in the soup — especially the sage and rosemary. If I have a seasoning that is losing it’s flavor, I grind it a little between my fingers before adding it to the soup. This will bring out more of the taste and smell.
  2. If you want the rice to cook at the same rate as the raw chicken, be sure to use parboiled rice (also called converted rice). It cooks beautifully in the slow cooker. If you prefer brown or wild rice, prepare 1 cup uncooked rice according to the package directions and stir into the soup just before serving.
  3. If you are watching fat content, you can totally skip the butter. The butter gives a little more richness to the broth, but it is not necessary. The soup will taste just as good without it.
  4. This soup thickens when it cools. I love leftovers of this soup because the flavors really come out after it sits for a day or two, but it will be a thicker soup than when you eat it straight from the Slow Cooker. If you prefer a thinner soup, just add some water to it when re-heating to give it the consistency you desire.
  5. Serve this soup with a crusty bread or dinner roll. It is especially good with our Breadtwists!

More Slow Cooker Soups to Try

  • Slow Cooker Vegetable Beef Soup: This is one of the easiest soups you will ever make. A flavor-filled soup the entire family will love!
  • Slow Cooker Split Pea Soup: There are so many different vegetables in this Slow Cooker Split Pea Soup. It is very healthy and hearty.
  • Slow Cooker Cheese Tortellini Soup: This Cheese Tortellini Soup is a flavorful, easy slow cooker meal. Tortellini, sausage, and spinach in a creamy tomato soup and slow cooked to perfection.
  • Slow Cooker Pasta E Fagioli Soup: Our version of the Olive Garden Pasta E Fagioli Soup tastes just like the original. The meat, beans, and noodles make this soup a very hearty meal!
  • Slow Cooker Zuppa Toscana Soup:  Many agree that this Zuppa Toscana Soup Olive Garden Copycat is actually better than the original! It features a creamy broth base and lots of sausage and potatoes.

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