Description

This Crockpot Hearty Chicken and Rice Soup is a comforting and nourishing dish made with tender chicken, fresh vegetables, aromatic herbs, and fluffy basmati rice. Perfect for a cozy meal, this soup can be prepared slowly in a crockpot or quickly on the stovetop, resulting in a rich, flavorful broth infused with fresh spinach and a hint of lemon for brightness.

Ingredients

Scale

Soup Base

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
Parmesan rind (optional)

Rice and Greens

1 1/2 cups dry basmati rice
3 cups chopped fresh baby spinach
1/4 cup chopped parsley
2 tablespoons fresh lemon juice

Instructions

Prepare the base: In the bowl of your crockpot or a Dutch oven on the stove, combine the butter, chicken, chopped onions, sliced shallots, chopped celery, and chopped carrots. Pour the low sodium chicken broth over the mixture. Add the fresh thyme, sage, rosemary, bay leaf, and season with salt and pepper. If using, add the parmesan rind for extra depth of flavor.
Cook the soup: For crockpot method, cover and cook on low for 4-6 hours or on high for 2-4 hours until the chicken is tender and cooked through. For stovetop method, set the pot over high heat and bring to a boil. Cook for 5 minutes, then reduce heat to low, cover, and simmer for about 30 minutes or up to a few hours for richer flavor.
Shred the chicken: Remove the chicken breasts or thighs from the pot and shred them using two forks. Return the shredded chicken to the soup.
Add rice and greens: About 20 minutes before serving, stir in the dry basmati rice, chopped baby spinach, parsley, and fresh lemon juice. Cook for an additional 15-20 minutes, uncovered or partially covered, until the rice is cooked and fluffy. Alternatively, cook the rice separately and add it to the soup just before serving.
Serve: Ladle the soup with rice into bowls and garnish with additional fresh parsley if desired. Enjoy this warm, hearty soup as a satisfying meal.

Notes

You can use either chicken breasts or thighs depending on your preference for lean vs. more flavorful meat.
Adding a parmesan rind during cooking adds a subtle rich umami flavor but can be omitted if unavailable.
Cooking the rice separately preserves texture but cooking it in the soup melds flavors more fully.
Adjust herbs and seasoning to taste; fresh herbs provide a vibrant aroma and flavor.
This soup freezes well; store in airtight containers for up to 3 months.

Prep Time: 15 minutes
Cook Time: 4 to 6 hours (crockpot low) or 35 to 50 minutes (stovetop)
Category: Soup
Method: Slow Cooking
Cuisine: American

Keywords: chicken soup, crockpot chicken soup, hearty soup, chicken and rice soup, slow cooker recipe, comforting soup