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Cozy Crockpot Chicken and Rice Soup with Veggies

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This cozy crockpot chicken and rice soup with vegetables is exactly what you want on a day when the world feels heavy or the weather has turned chilly. It is comfort in a bowl, but it does not require you to stand over the stove for hours.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 2 to 3 celery stalks, diced
  • 3 to 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 bay leaves
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 1 cup uncooked long-grain white rice
  • 1 cup frozen peas
  • ¼ cup fresh parsley, chopped
  • Salt and black pepper to taste
  • 2 tablespoons olive oil or butter

Instructions

  1. Sauté the vegetables: Heat the olive oil or butter in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until the onion turns translucent and the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.
  2. Transfer the sautéed vegetables to the bottom of a 6-quart or larger slow cooker.
  3. Place the chicken on top of the vegetables. Sprinkle with dried thyme, dried rosemary, salt, and black pepper. Tuck the bay leaves into the liquid area.
  4. Pour the chicken broth and water into the slow cooker, trying not to wash the seasonings off the chicken. The liquid should mostly cover the chicken and vegetables.
  5. Cover and cook on low for 6 to 7 hours (or high for 3 to 4 hours) until the chicken is tender.
  6. Carefully remove the chicken from the slow cooker and shred it with two forks.
  7. Return the shredded chicken to the slow cooker. Stir in the uncooked white rice. Cover and cook on high for 30 to 45 minutes, or until the rice is tender.
  8. Stir in the frozen peas and cook for 2 to 3 minutes until heated through.
  9. Remove the bay leaves and discard. Taste and adjust salt and pepper as needed.
  10. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve immediately.

Notes

Do not skip the sauté step; it deepens the flavor. Add the rice during the last 30 minutes to avoid mushiness. Use low-sodium broth to control salt. Shred chicken while warm. Let soup rest 10-15 minutes before serving. For freezing, freeze before adding rice for best texture.

Nutrition

Keywords: crockpot chicken and rice soup, chicken and rice soup, slow cooker chicken soup, cozy soup, chicken soup with vegetables

Find it online: https://ovenmila.com/cozy-crockpot-chicken-and-rice-soup-with-veggies/