Slow Cooker Chicken and Rice Soup

In the world of comforting meals, few dishes can rival a warm bowl of chicken and rice soup. This Hearty Comforting Slow Cooker Chicken and Rice Soup doesn’t merely satisfy hunger; it’s a soothing embrace, a culinary hug in a bowl that warms both the body and the soul. Perfect for chilly evenings or when you’re feeling under the weather, this soup is a quintessential comfort food loaded with wholesome ingredients and rich flavors.

Discover the warmth of a hearty bowl of slow cooker chicken and rice soup, perfect for chilly nights or when you need a comforting meal. This easy-to-make recipe utilizes wholesome ingredients like tender chicken, nutty brown rice, and a medley of vibrant vegetables, all cooked to perfection in your slow cooker. Enjoy the depth of flavor that develops over time, and savor leftovers for days. This nourishing soup will quickly become a family favorite and a staple in your kitchen!

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Ingredients

1 lb boneless, skinless chicken breasts

1 cup uncooked brown rice

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, sliced

2 celery stalks, chopped

6 cups chicken broth

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

1 cup frozen peas

Salt & pepper to taste

2 tbsp olive oil

Fresh parsley, chopped (for garnish)

Instructions

Sauté the Aromatics: In a skillet, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and chopped celery. Sauté for about 5 minutes, until the vegetables soften. Add the minced garlic and cook for another minute, until fragrant.

Prepare the Slow Cooker: Transfer the sautéed vegetables to the slow cooker. Add the uncooked brown rice to the pot.

Add Chicken and Seasoning: Place the chicken breasts on top of the rice and vegetables. Sprinkle the dried thyme, rosemary, salt, and pepper over the chicken. Add the bay leaf.

Pour in the Broth: Carefully pour the chicken broth over the chicken and rice mixture, ensuring everything is submerged.

Cook: Cover and cook on low for 6-7 hours or on high for 4-5 hours, until the chicken is cooked through and the rice is tender.

Shred Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return shredded chicken to the pot.

Add Peas: Stir in the frozen peas and allow them to heat through for about 5 minutes. Adjust seasoning if necessary.

Serve: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley for a pop of color and freshness.

Prep Time, Total Time, Servings: 15 minutes | 7 hours | 6 servings