Slow Cooker Chicken and Rice Soup

Print Recipe Add to Collection

5 from 1 vote

Slow Cooker Chicken and Rice Soup

Slow Cooker Chicken and Rice Soup is made with simple ingredients and minimal and tastes fantastic.

Prep Time5

Cook Time6

Total Time6 5

Course: Main Course, Soup

Cuisine: American

Diet: Diabetic, Low Calorie, Low Fat, Low Lactose

Keyword: crockpot chicken and rice soup, slow cooker chicken rice soup

Servings:

Calories: 413kcal

Author: Kristina Tipps

Equipment

6-8 quart slow cooker

Ingredients

4 stalks celery chopped
2 large carrots chopped
½ cup sweet onion
6 cloves garlic minced
12 cups chicken broth
3 tablespoon fresh parsley chopped
1 tablespoon fresh rosemary chopped
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
⅛ teaspoon saffron
1 ½ cup parboiled white rice uncooked
3 cups rotisserie chicken shredded and diced
3 scallions sliced

Instructions

Add celery, carrots, sweet onion, garlic, 10 cups of chicken broth and all seasonings to the slow cooker. Set to HIGH for 6 hours or LOW for 8 hours.
With 2 hours remaining, add the parboiled rice and remaining 2 cups of broth.
When cooking time is done, add rotisserie chicken pieces and scallions. Stir, taste and season with additional salt and pepper if desired.

Notes

Serving size is for 2 cups of soup.

Storing: Store chicken and rice soup in the fridge for up to 5 days for optimal quality. Reheat in the microwave or on the stovetop. To freeze, place the soup in freezer safe storage bags and thaw in the fridge overnight.

Tip 1: You'll likely need extra broth. As the soup sits, the rice will continue to absorb broth, so you'll need to add more before serving for a brothier soup.

Tip 3: Add other vegetables for a variation. Peas, green beans, corn, spinach and kale are all great additions.

Nutrition