Slow Cooker Chicken and Rice Soup
A cozy and hearty chicken and rice soup made easily in a slow cooker, perfect for weeknight dinners or chilly evenings.
Ingredients
Main Ingredients
- 1 lb Boneless, Skinless Chicken Breasts Trimmed and chopped into bite-sized pieces.
- 1 cup Long-Grain White Rice Rinsed and drained.
- 4 cups Chicken Broth Low-sodium for flavor control.
- 1 cup Carrots Diced, adding sweetness and color.
- 1 cup Celery Chopped for crunch and aroma.
- 1 medium Onion Diced for flavor depth.
- 3 cloves Garlic Minced, for that aromatic kick.
- 1 tsp Dried Thyme Earthy and fragrant.
- 1 tsp Dried Oregano Adds an herbaceous touch.
- to taste Salt and Pepper Enhancing all the flavors.
- 2 Bay Leaves For an extra layer of flavor (remove before serving).
- 1 cup Frozen Peas Stirred in at the end for bright color and sweetness.
Instructions
Preparation
- Start by washing and chopping all your vegetables and chicken as noted in the key ingredients.
- In your slow cooker, place the chicken pieces, long-grain rice, diced carrots, chopped celery, diced onion, and minced garlic.
- Pour in the chicken broth, then sprinkle in thyme and oregano. Season with salt and pepper, and add the bay leaves.
- Give everything a good stir to distribute the ingredients evenly throughout the broth.
Cooking
- Cover and cook on low for 6-8 hours or on high for about 4 hours. If you’re home, give it a stir halfway through to ensure even cooking.
- About 30 minutes before serving, add the frozen peas and discard the bay leaves. Adjust seasoning if necessary.
Serving
- Ladle the soup into bowls, and feel free to garnish with fresh parsley or a squeeze of lemon for extra freshness.
Notes
This soup can be made with different proteins like diced turkey. You can also use brown rice or quinoa, but adjust cooking times accordingly. Adding more vegetables like zucchini or spinach can enhance nutrition and flavor.