Slow Cooker Chicken and Rice Soup

Quick and simple to throw together, this Slow Cooker Chicken and Rice Soup is hearty, tasty, and easily customizable to suit any palate.

Quick and simple to throw together, this Slow Cooker Chicken and Rice Soup is hearty, tasty, and easily customizable to suit any palate.

While it’s still warm in Southern California, festive store fronts and autumn themed merchandise catalogs have me yearning for cooler weather. It’s not even October and I’m already dreaming about cozy sweaters, warm spice scented candles, and comforting soups.

One of my all-time favorite soups to make this time of year is slow cooker chicken and rice soup. I love it because it’s pretty much a set-it-and-forget-it kind of soup. I’m able to dump everything in before heading out in the morning and dinner is waiting for me when I get home.

Quick and simple to throw together, this Slow Cooker Chicken and Rice Soup is hearty, tasty, and easily customizable to suit any palate.

Aren’t those the best kinds of dinners? Who wants to come home and prep, cook, and clean after a long day of work?

This slow cooker chicken and rice soup is full of flavor with only a few simple ingredients that you probably already have in your kitchen. Staples like chicken breast, chicken broth (make your own or use store-bought), rice (any kind!), some vegetables and spices are all you need.

Quick and simple to throw together, this Slow Cooker Chicken and Rice Soup is hearty, tasty, and easily customizable to suit any palate.

While the cooking is happening, the starch from the rice thickens the soup and produces a savory and comforting stew-like soup. To me, that’s part of the soup’s charm and only adds to its appeal.

But, if you’re anything like my husband and like your soup thinner with rice grains intact, skip adding the raw rice like the recipe says below, and stir in cooked rice right before serving instead. Just make sure to keep in mind that the longer the rice sits in the broth, the thicker the soup will become.

Quick and simple to throw together, this Slow Cooker Chicken and Rice Soup is hearty, tasty, and easily customizable to suit any palate.

The best part about adding this chicken and rice soup to your meal rotation during these cooler months is for its versatility. Feel free to add autumn goodies like fresh squashes and pumpkin.

Let’s not forget that Thanksgiving is coming up. You can totally substitute the chicken breast with leftover turkey from Thanksgiving.

Quick and simple to throw together, this Slow Cooker Chicken and Rice Soup is hearty, tasty, and easily customizable to suit any palate.

Like the rice tip, since the turkey would already be cooked, you would add it at the end of the cooking period. I usually add cooked meats in during the last 15 minutes to 30 minutes of cooking, only to heat it through.

Make sure you don’t miss a thing! Follow I Wash You Dry here:
FACEBOOK | PINTEREST | GOOGLE+ | TWITTER | INSTAGRAM | BLOGLOVIN

Print

Slow Cooker Chicken and Rice Soup

Quick and simple to throw together, this Slow Cooker Chicken and Rice Soup is hearty, tasty, and easily customizable to suit any palate.

  • Author: Shawn Syphus | I Wash You Dry
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes

Ingredients

  • 6 cups chicken stock
  • 1 cup uncooked rice (white, brown, or wild)
  • 5 cloves garlic, minced
  • 1 large onion, diced
  • 3 carrots, peeled and diced into 1/4-inch thick rounds
  • 2 parsnips, peeled and diced into 1/4-inch thick rounds
  • 3 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1/4 cup corn starch
  • 1 pound whole bella mushrooms, thinly sliced
  • 2 tablespoons chopped fresh parsley

Instructions

  1. To the bowl of a 6-quart slow cooker, stir together the chicken stock, rice, garlic, onion, carrots, parsnips, celery, thyme, rosemary and bay leaves.
  2. Nestle in the chicken breasts. Cover and cook on low for 6 hours.
  3. Remove chicken from the slow cooker and shred, using two forks. Remove 1/2 cup of the soup broth into a small bowl and whisk in the corn starch until smooth.
  4. Stir the corn starch mixture back into the slow cooker, along with the shredded chicken and mushrooms. Cook on low for an additional 30 minutes.
  5. Remove the bay leaves and serve immediately, garnished with parsley, if desired.

Nutrition

  • Serving Size: 6

YOU MAY ALSO LIKE THESE SOUPS:

This Cheesy Chicken Enchilada Soup is so good! My whole family LOVED this super simple dinner recipe!

Chicken Enchilada Soup

This Loaded Baked Potato Soup is a super quick and creamy version. My whole family devoured this delicious recipe!

Loaded Baked Potato Soup

About the author

Patty is the content creator at The PKP Way, where she posts recipes for those who enjoy spending time in the kitchen, purposes to be your source for from-scratch home cooking ideas and inspiration, and shares short getaway travel tips and recommendations.
19 Responses
    1. The rice would cook really fast in the Instant Pot. I’m thinking you’ll want to cube the chicken so it’ll cook in about the same amount of time as the rice. Maybe start at 15 minutes at high pressure and see where it’s at? Let me know if you try it!

  1. David

    I used wild rice to prevent having a mushy disaster. But adding cooked rice at the end is also a way to go. I added a 1/4 tspn curry powder, just to add a hint of surprise. From a different recipe that I have often used, I Incorporated using a dry white wine to make the thickening slurry. Don’t substitute for the parsnips. They are a great addition to this soup!

  2. Kat

    Hi, I used the slow cooker function on the instant pot…the vegetables are very undercooked. At 6 hours I was shredding pink chicken. The rice is still a bit crunchy in places too. I see now that the recipe is for a slow cooker… I guess the instant pot slow cooker function is not the same? What can I do using the instant pot to save this?

    1. Sounds like you had a slow cooker malfunction there. If you wanted to make this with the pressure cooking function I would start by adding all the ingredients (minus the mushrooms and cornstarch) and cook on Manual HIGH pressure for 30 minutes. Quick release, shred chicken and turn to saute function. Add the cornstarch slurry and mushrooms back in and cook until slightly thickened. Hope that works for ya!

Leave a Reply

Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

I Wash You Dry Newsletter

Popular Categories