This creamy Crock Pot Chicken Rice Soup is a hearty, healthy, and easy soup that’s perfect for cold nights. Loaded with vegetables, lean chicken, and brown jasmine rice, this family-friendly soup is simple to prepare and comforting to eat.
Crock Pot Chicken and Rice Soup
Made with brown jasmine rice, fresh vegetables, garlic, and chicken broth, this healthy slow cooker soup is both filling and flavorful. It’s ideal on chilly fall or winter evenings and pairs nicely with a side salad, a warm grilled sandwich, or a slice of buttery bread. Simply add the ingredients to the crock pot in the morning and enjoy a warm, satisfying soup after six hours.
The base of the soup includes brown jasmine rice, carrots, celery, onion, and garlic. Adding sprigs of fresh thyme to the crock pot while it cooks gives the broth a gentle herbal aroma; remove the thyme before serving. For a finishing touch, garnish bowls with a small fresh thyme sprig, a sprinkle of cheese, a dollop of sour cream, croutons, or a few drops of hot sauce if you like heat. These extras let each person customize their bowl.
More Crock Pot Recipes to Try
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Crock Pot Curry Soup
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Crock Pot Chili
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Slow Cooker Beef Stroganoff
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Crock Pot Scalloped Potatoes
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Slow Cooker Pumpkin Spice Latte
Making a large batch of this slow cooker chicken and rice soup is convenient for busy days—leftovers reheat well and make great lunches or thermos meals for school. This soup is also comforting when you’re feeling under the weather. Overall, it’s an easy, nutritious meal that stretches to feed a family and provides satisfying leftovers.
Creamy Crock Pot Chicken and Rice Soup Recipe
Creamy Crock Pot Chicken Rice Soup
You Will Need
- 4 chicken breast tenders, chopped
- 1 sweet onion, chopped
- 10 carrot sticks, chopped
- 10 celery sticks, chopped
- 2 garlic cloves, minced
- Pinch of dried crushed rosemary
- Pinch of salt and pepper
- Two large (49.5 oz) cans of chicken broth
- 1 cup brown jasmine rice, uncooked
- 5 sprigs fresh thyme
Directions
- Dice and lightly cook the chicken breast tenders, then cube them.
- Place the chopped chicken, onion, carrots, celery, garlic, rice, broth, rosemary, salt, and pepper into a 6-quart crock pot. Stir to combine.
- Lay the thyme sprigs on top of the mixture to infuse flavor as it cooks.
- Cook on low for 6–8 hours, until rice and vegetables are tender and flavors are well blended.
- Remove the thyme sprigs, ladle the soup into bowls, and serve hot. Garnish as desired.