This is the kind of cozy meal I reach for when I want something warm, easy, and nourishing. It takes just a few minutes to prep — toss everything in the slow cooker, and by the end of the day, you’ve got a comforting chicken and rice soup that’s full of tender veggies, soft rice, and perfectly cooked chicken in a flavorful broth.
This one’s not heavy or creamy. It’s light, brothy, and super satisfying. I love how it feels like comfort food but doesn’t sit heavy. It’s one of those “set it and forget it” meals I keep in rotation all fall and winter.
Why I Love This Recipe
This soup has become one of my weeknight go-tos, and here’s why:
- It uses simple pantry and freezer ingredients
- It’s full of flavor but still light
- The slow cooker does all the work
- It’s perfect when you want something warm but not heavy
- Makes enough for leftovers that taste even better the next day
I especially love this soup when the weather cools down or I just need something soothing and low-effort. It’s no-fuss and always hits the spot.
Serves: 6
Cook Time: 4–5 hours on High or 6–8 hours on Low
What You’ll Need
- 1.5 lbs boneless skinless chicken breasts
- 1/2 cup uncooked long grain white rice (do not rinse)
- 1 cup diced carrots
- 1/2 cup frozen peas
- 1 small onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/4 tsp paprika
- Juice of 1/2 lemon (optional, for serving)
Pro Tips
- Don’t rinse the rice — the starch helps lightly thicken the broth
- Chop carrots small and evenly so they cook fully
- Add an extra cup of broth if you like a more liquid soup
- Add the lemon juice at the end for a bright, fresh finish
- Stir well before serving — rice settles at the bottom
Tools Needed
- 6-quart slow cooker
- Knife + cutting board
- Measuring cups and spoons
- Forks for shredding the chicken
Substitutions and Variations
- Swap chicken breasts for boneless thighs for extra flavor
- Use frozen mixed veggies instead of carrots and peas
- Add chopped spinach or kale at the end for extra greens
- Want it spicy? Add a pinch of red pepper flakes
Make Ahead Tips
- Chop the onion, garlic, and carrots in advance and store in the fridge
- Measure out dry ingredients (rice + spices) ahead for quick morning prep
- Freeze all ingredients (except rice and broth) in a freezer bag for dump-and-go
Cooking Instructions
Step 1: Add Chicken and Veggies to Crockpot
Place 1.5 lbs boneless skinless chicken breasts in the bottom of the crockpot. Add 1 cup diced carrots, 1/2 cup frozen peas, 1 small onion (diced), and 3 cloves garlic (minced) right on top.
Step 2: Add Uncooked Rice and Seasonings
Pour 1/2 cup uncooked long grain white rice (not rinsed) over the veggies. Sprinkle in 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried thyme, 1/2 tsp dried parsley, and 1/4 tsp paprika.
Step 3: Pour in Broth
Slowly pour in 6 cups low-sodium chicken broth over everything in the crockpot. Lightly press down to make sure rice is submerged.
Step 4: Cook
Cover with lid and cook on Low for 6–8 hours or High for 4–5 hours, until chicken is cooked through and rice is tender.
Step 5: Shred Chicken and Stir
Open lid and use two forks to shred chicken directly in the crockpot. Stir everything together so the rice, chicken, and veggies are evenly mixed. Optional: Squeeze in juice of 1/2 lemon for brightness.
Step 6: Serve
Spoon hot chicken and rice soup into a round bowl and garnish with a little parsley or extra lemon if desired.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat gently on the stove or in the microwave
- Add a splash of broth or water when reheating if needed
- Can be frozen for up to 3 months
Macros (Per Serving – Makes 6 Servings)
- Calories: 260
- Protein: 26g
- Carbs: 20g
- Fat: 8g
- Fiber: 2g
Why This Recipe Works (Quick Science)
Slow cooking gently infuses the broth with the flavors of chicken, garlic, onion, and herbs while keeping the chicken super tender. The rice softens but doesn’t turn mushy, and just enough starch releases to give the soup a lightly velvety texture without being thick.
Common Mistakes
- Using too much rice: It will soak up all the broth and turn the soup into stew
- Not adding enough broth: Always better to start with more
- Lifting the lid too often: It slows the cooking and dries out the broth
- Skipping the lemon at the end: It really lifts the flavor!
What to Serve With
- Crusty bread or garlic toast
- Simple green salad
- Avocado slices or lemon wedges
- Crackers or a grilled cheese sandwich on the side
FAQ
Can I use brown rice?
Yes, but increase the broth and cook time. Brown rice takes longer and absorbs more liquid.
Can I make this vegetarian?
Sure! Swap chicken for chickpeas and use veggie broth.
Can I cook it on the stovetop?
Yes. Simmer covered for about 30–35 minutes, then shred the chicken and serve.
Can I freeze it?
Definitely. Let it cool, portion into containers, and freeze for up to 3 months.
Hope you love this light and comforting chicken and rice soup as much as I do! If you try it, leave a comment below and let me know how it turned out — or what you added to make it your own!
