Crock Pot Chicken Rice Soup is a simple and delicious comforting soup that is perfect for a cold winter night. Filled with simple and wholesome ingredients, this soup is hearty AND healthy.
It seems like every week I hear of more and more people getting sick. Between the stomach flu, influenza, and all of the other stuff going around, people are going down left and right! Somehow we have escaped getting sick so far (knock on wood), and I’m pulling out all of the defenses to keep it that way. Elderberry, probiotics, and extreme handwashing are my main methods to keep us healthy, but this Crock Pot Chicken Rice soup seems to be helping too 😉
I’m not sure there are any real healing powers in chicken soup, but it is definitely comforting! This Crock Pot Chicken Rice Soup is not only incredibly easy but definitely checks the “comfort food” box. Bonus: I made ours with bone broth that I had in the freezer, which gave it a boost of nutrients!
Ingredients in Crock Pot Chicken Rice Soup
As I mentioned, the ingredients in this chicken rice soup are incredibly simple. It starts with onion, carrots, celery, and garlic, along with chicken thighs, brown rice, thyme, bay leaf, and chicken broth. As mentioned, I used chicken bone broth in this which made it super rich and nourishing. If you’re interested in making your own chicken bone broth, check out my recipe for Instant Pot Chicken Bone Broth!
A note about the brown rice – I would definitely not recommend using white rice, as it won’t hold up as well in the crock pot. If you only have white rice, I would cook it separately and add it at the end, and cut back on the broth by 1 to 2 cups.
To make the chicken rice soup in the slow cooker, you pretty much just throw it all in and let it cook all day. After cooking, you’ll shred up the chicken thighs, season it with salt and pepper to taste, and dig in! I highly suggest serving it with oyster or saltine crackers.
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Creamy Chicken Rice Soup from Cooking Classy
Crock Pot Chicken Rice Soup
- Slow Cooker
- 1 small white onion, diced
- 3 carrots, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1 1/2 lbs chicken thighs
- 1 cup brown rice
- 1 tsp dried thyme, chopped
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp pepper
- 6 cups chicken broth
- fresh parsley, chopped, for topping
- In your slow cooker, add the onion, carrots, celery, garlic, chicken thighs, brown rice, thyme, bay leaf, salt, pepper, and chicken broth.
- Cook on low for 6-7 hours or high for 3-4 hours, until rice is tender.
- Remove the chicken thighs and shred with two forks. Return to the crock pot and stir in to combine.
- Serve topped with fresh parsley along with saltine crackers or fresh bread.