Dinner

Crockpot Hearty Chicken and Rice Soup Recipe

ByEthan Lark October 31, 2025October 31, 2025

Introduction

This Crockpot Hearty Chicken and Rice Soup is a comforting and nourishing meal perfect for any day. Loaded with tender chicken, fresh vegetables, and aromatic herbs, it’s easy to prepare and makes a satisfying dish that warms you from the inside out.

Ingredients

6 tablespoons salted butter
1 pound boneless chicken breasts or thighs
1 yellow onion, chopped
2 shallots, sliced
4 cloves garlic, chopped
1 cup chopped celery
1 cup chopped carrots
2 tablespoons fresh thyme leaves
2 tablespoons chopped sage
2 teaspoons chopped fresh rosemary
1 bay leaf
8 cups low sodium chicken broth
1 1/2 cups dry basmati rice
3 cups chopped fresh baby spinach
1/4 cup chopped parsley
2 tablespoons fresh lemon juice

Instructions

Step 1: In the bowl of your crockpot, combine the butter, chicken, onion, shallots, celery, and carrots. Pour the chicken broth over the mixture. Add the thyme, sage, rosemary, bay leaf, and season with salt and pepper to taste.
Step 2: Cover and cook on low for 4-6 hours or on high for 2-4 hours, until the chicken is tender and cooked through.
Step 3: Shred the chicken using two forks within the crockpot.
Step 4: About 20 minutes before serving, stir in the rice, spinach, parsley, and lemon juice. Cook for 15-20 minutes more, until the rice is fluffy and tender. Alternatively, you can cook the rice separately and add it to the soup just before serving.
Step 5: Ladle the soup into bowls, garnish with additional fresh parsley if desired, and enjoy your hearty, homemade soup.

Tips & Variations

For extra depth of flavor, add a parmesan rind to the broth while cooking, removing it before serving.
You can swap basmati rice for jasmine or brown rice; just allow extra cooking time if using brown rice.
Using bone-in chicken pieces will add more flavor to the broth; simply remove bones before shredding.
Add other vegetables like peas or corn in the last 10 minutes of cooking for more variety.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. If the soup thickens after refrigeration, add a splash of broth or water when reheating to loosen the consistency.

How to Serve

Two white bowls filled with steaming vegetable soup sit on a white marbled surface. Each bowl shows a rich broth with visible layers of ingredients, including bright orange carrot slices, pale green celery pieces, chunks of tender meat, and scattered green herbs on top. The soup has a slightly oily sheen reflecting warm sunlight. One bowl is closer, with a silver spoon resting inside, its handle leaning on a piece of crusty bread with a soft, airy texture. In the background, part of another white bowl and a spoon are faintly visible, while some chopped herbs lay scattered on the tabletop. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup on the stovetop instead of a crockpot?

Yes, you can prepare this soup on the stove using a large Dutch oven or pot. Combine the ingredients as directed, bring to a boil, then reduce heat and simmer covered for 30 minutes to a few hours before adding the rice and finishing as described.

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken for even cooking. If using frozen chicken, allow additional cooking time in the crockpot to ensure the chicken is fully cooked and safe to eat.