Description
Warm up your chilly evenings with this comforting Chicken and Rice Soup made effortlessly in a crockpot. Tender chicken, fluffy rice, and vibrant vegetables meld together in a savory broth, creating an inviting dish that’s perfect for family gatherings or cozy nights in. Easy to customize, this soup is sure to become a beloved staple in your home.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 medium carrots, sliced thinly
- 2 celery stalks, chopped finely
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- 1. **Prep Ingredients**: Gather and chop the carrots, celery, onion, and garlic.
- 2. **Layer Ingredients**: Place chicken breasts at the bottom of the crockpot. Add chopped vegetables on top.
- 3. **Add Broth**: Pour in the chicken broth until ingredients are submerged. Season with thyme, bay leaves, salt, and pepper.
- 4. **Cook**: Cover and set the crockpot on low for 6-8 hours or high for 3-4 hours.
- 5. **Add Rice**: About 30 minutes before serving, stir in rice and lemon juice.
- 6. **Shred Chicken**: Once cooked, shred the chicken directly in the pot using two forks. Mix everything well before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg