Crock Pot Chicken and Rice Soup Recipe

Name: Crock Pot Chicken and Rice Soup Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 servings
Ingredients: 1 1/2 pounds chicken breasts (boneless skinless); 5 carrots (peeled and chopped (1 1/2 cups); 1 sweet onion (chopped (about 1 1/2 cups); 3 stalks celery (chopped (1 cup}); 4 cloves garlic (minced); 6 cups chicken broth (low-sodium); 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1 teaspoon basil; ¼ teaspoon turmeric ({optional}); 2 bay leaves; 1 cup brown rice (rinsed); salt and black pepper (to taste); lemon juice (to garnish); parsley and basil (chopped, to garnish)

Crock Pot Chicken and Rice Soup is an easy soup that will warm you up on those chilly days. This soup is hearty and full of delicious flavors.

Prep10 min
Cook6 hr
Total6 hr 10 min
Makes6 servings
Calories293

Ingredients

6 servings

1 1/2 pounds chicken breasts (boneless skinless)
5 carrots (peeled and chopped (1 1/2 cups)
1 sweet onion (chopped (about 1 1/2 cups)
3 stalks celery (chopped (1 cup})
4 cloves garlic (minced)
6 cups chicken broth (low-sodium)
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon basil
¼ teaspoon turmeric ({optional})
2 bay leaves
1 cup brown rice (rinsed)
salt and black pepper (to taste)
lemon juice (to garnish)
parsley and basil (chopped, to garnish)

Method

1
Place the chicken breasts, carrot, onion, celery, garlic, broth, thyme, rosemary, basil, turmeric, bay leaves and brown rice in the crockpot.
2
Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours, or until the chicken is cooked through and rice is tender. {I suggest checking the chicken at the 4 hour mark on low and the 2 hour mark on high to prevent the chicken from drying out.
3
You want the thermometer to read 165 degrees F at the thickest part. When I make chicken in the crockpot I notice chicken can dry out. If it is already done and the rice is not tender yet I will remove the chicken and refrigerate it until the end of the cook time. Then I add the shredded or diced chicken back in.}
4
Remove the chicken breasts from the soup and shred with two forks or dice it up. Return the chicken to the soup and stir it. Taste and adjust the seasoning.
5
Sprinkle with fresh parsley and a squeeze of a lemon {optional}.

Notes

If you use white rice you will add it the last hour of cooking on low. I suggest checking it after 30 minutes to make sure it isn't already done cooking. White rice cooks quickly and can get mushy. Another option is to use leftover rice you already have. If this is the case just add it at the end of the cook time to warm it up. You won't need more than 10 minutes of it sitting in the slow cooker with the soup to warm it up. Refrigerate leftovers for up to 5 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave. This soup usually thickens up so you might need to add water, or more broth to thin it out.