Crock Pot Chicken And Rice Soup Recipes

SLOW COOKER CHICKEN AND RICE SOUP

Slow Cooker Chicken and Rice Soup image

This slow cooker chicken and rice soup is an easy and comforting meal that's perfect for cold nights!

Provided by Sara Welch

Time 4h10m

Number Of Ingredients 12

Ingredients

1 1/2 pounds boneless skinless chicken breasts
1 cup diced yellow onion
3 medium carrots (peeled, halved and sliced)
3 stalks of celery (sliced)
6 cups of chicken broth
1 teaspoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon black pepper
1 cup white rice (if you'd rather add the rice during the beginning, use brown rice instead)
2 tablespoons chopped fresh parsley

Steps:

Place the chicken breasts, onion carrots, celery, chicken broth, garlic, dried thyme, dried parsley, salt and pepper into a slow cooker.
Cook on LOW for 5-6 hours or HIGH for 3-4 hours.
Remove the top and add the rice. Cook for one more hour on LOW or HIGH heat.
Remove the chicken breasts from the soup and shred with two forks. Return the chicken to the soup.
Sprinkle with parsley and serve.

Nutrition Facts : Calories 420 kcal, Carbohydrate 48 g, Protein 42 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 109 mg, Sodium 2108 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

SLOW-COOKER HOMEMADE CHICKEN AND RICE SOUP

Slow-Cooker Homemade Chicken and Rice Soup image

Using the slow cooker takes some of the effort out of making from-scratch meals. The long cook time helps develop great homemade flavor in this Crock-Pot chicken and rice soup. —Kevin Bruckerhoff, Columbia, Missouri

Provided by Taste of Home

Categories Lunch

Time 8h15m

Yield 4 quarts

Number Of Ingredients 11

Ingredients

3 quarts water
4 bone-in chicken breast halves (about 3 pounds)
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
3 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup uncooked converted rice
Minced fresh parsley, optional

Steps:

In a 6-qt. slow cooker, place water, chicken, salt, pepper and poultry seasoning. Cover and cook on low 6-7 hours or until chicken is tender. , With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken and next 5 ingredients. Cover and cook on high 1-2 hours or until vegetables and rice are tender. If desired, sprinkle with parsley.

Nutrition Facts : Calories 202 calories, Fat 6g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

HEALTHY SLOW COOKER CHICKEN AND RICE SOUP

Healthy Slow Cooker Chicken and Rice Soup image

Lemon and dill brighten the deep flavors of this low-and-slow soup for the soul.

Provided by Food Network Kitchen

Time 8h20m

Yield 6

Number Of Ingredients 11

Ingredients

5 stalks celery, sliced into 1/4-inch-thick chunks
3 large carrots, sliced into 1/4-inch-thick chunks
2 large sprigs dill, plus 1/4 cup chopped dill fronds and whole fronds, for serving
2 large sprigs thyme
1 bay leaf
1/4 small onion, peeled and root end intact
Kosher salt and freshly ground black pepper
2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
8 cups low-sodium chicken broth
2 cups cooked brown rice
1 to 2 tablespoons freshly squeezed lemon juice

Steps:

Toss the carrots and celery together in a slow cooker. Add the dill, thyme, bay leaf, onion and 1/2 teaspoon salt.
Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and place them on top of the vegetables. Add the chicken broth. Cover and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the rice. While the rice warms through, remove and discard the chicken skin and bones and shred the chicken (it will mostly fall apart on its own).
After the 15 minutes, turn off the slow cooker and remove the dill and thyme stems and the bay leaf. Add the shredded chicken and 1 tablespoon lemon juice. Taste and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped dill. Serve hot topped with whole dill fronds.