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Bowl of Crockpot Chicken and Rice Soup topped with fresh thyme and lemon zest on a wooden table

Crockpot Chicken and Rice Soup

This Crockpot Chicken and Rice Soup is a time-saving, healthy chicken soup in slow cooker that delivers creamy comfort food your family will love. With minimal effort and just a few wholesome ingredients, you can enjoy hearty bowls of flavorful soup anytime!
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 teaspoons extra-virgin olive oil
  • 4 medium carrots, peeled and diced (about 2 1/2 cups)
  • 3 stalks celery, diced (about 2/3 cup)
  • 1/2 medium yellow onion, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup brown rice, rinsed and drained
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 6–8 cups chicken stock, divided
  • 1 bay leaf
  • 6 sprigs fresh thyme (plus extra for serving)
  • 2 tablespoons lemon juice (optional)

Method
 

  1. Coat a 5-quart or larger slow cooker with nonstick spray.
  2. Heat olive oil in a large nonstick skillet over medium heat. Add carrots, celery, and onion, cooking until softened (about 8–10 minutes). Stir in garlic, salt, and pepper, and cook for 30 seconds. Transfer to the slow cooker.
  3. Add rinsed brown rice, chicken, 6 cups of chicken stock, bay leaf, and thyme to the slow cooker.
  4. Cover and cook on low for 5–6 hours or high for 2.5–3.5 hours, until rice is tender and chicken is thoroughly cooked (165°F).
  5. If chicken finishes first, remove and shred, then return to the pot once rice is done cooking.
  6. Discard bay leaf and thyme stems. Stir in lemon juice and thin soup with extra stock, if desired. Taste and adjust seasoning, then serve warm with fresh thyme.

Notes

Pro tip: Throw in a splash of fresh lemon juice at the end to brighten the flavors—it’s optional but highly recommended!