Crockpot Hearty Chicken and Rice Soup – the coziest, belly-filling meal you’ll prepare all winter long! Just think of soft chicken cooked low and slow with fresh veggies, pungent herbs, and light rice in a warm, luscious broth. A sprinkle of bright lemon juice at the end makes each bite taste fresh and fabulous. It’s the sort of food that hugs you from the inside out – just what you need for cold days when a meal needs to be comforting and satisfying.
So what makes this soup so special? The toppings! We adore sprinkling the top of each steaming bowl with grated parmesan cheese and fresh parsley. And let’s not forget a crusty piece of bread for dipping – it’s the perfect way to soak up every last drop of that incredible broth. Promise, one spoonful and you’ll be addicted!
This recipe is special to me because it makes me think of my mom. She was (and continues to be!) the master of plain, comfort food. Two things she always had? Chicken soup and frozen potstickers – the ultimate comfort food pairing in our household!
One of her little secrets was to always stir the instant rice into the soup at the moment of serving. I thought it was weird at first, but then I did try it – and oh my goodness, it’s so delicious! The rice absorbs just the right amount of broth to make each bite filling and comforting. And the best part: she’d sprinkle a handful of popcorn over the top of her bowl! It sounds crazy, but the crunchy, buttery popcorn provides the perfect contrasting texture.
I’ve been making many different versions of chicken and rice soup over the years, but this one is special. It’s easier, more cozy, and so much like home. When it finally got freezing cold outside last Christmas, I knew just what to make. I just put everything in my crockpot the night before, cooked it all day, and by dinner time my entire house smelled amazing.
The good news? My family was hooked! We went back for second and third helpings again and again. And when my mom gave it a try? She gave it her seal of approval – which is like the ultimate vote of confidence!
What You’ll Need:
Ingredients:
A bit of salted butter for depth
Chicken (breast or thighs – I prefer boneless, skinless for convenience)
Yellow onions and shallots for sweetness
Garlic galore because flavor!
Celery and carrots – the old favorites for soup veggies
Fresh thyme, sage, and rosemary (dried will do if that is what you have)
A dried bay leaf for that rich, slow-cooked flavor
Quality broth (I like bone broth for added nutrition)
Dry basmati rice (or whatever white rice you have on hand)
Baby spinach for a burst of green
Fresh lemon juice to perk everything up
Parsley for that fresh finishing touch
Special Tools
All you actually need is a reliable crockpot! However, if you don’t have one, don’t worry – you can make this on the stovetop as well.
Let’s Make It!
Step 1: Load Up the Crockpot
This is as easy as it gets! Just stack all that in your crockpot: the butter, chicken, onions, shallots, garlic, celery, and carrots. Add the broth, then all those great herbs – thyme, sage, rosemary, and the bay leaf. Season with a good amount of salt and pepper. Here’s a tip: if you have a piece of parmesan rind just sitting around, throw that in! It melts into the broth, so it tastes even better.
Don’t stress about getting it perfect – just get it all in there! The slow cooker will do the rest.
Step 2: Cook Low and Slow
Pop the lid on and let it work its magic. You can cook it high for 3-4 hours if you’re short on time, but I like low heat for 6-8 hours. The longer it simmers, the more the flavors come together! (Again, if you’re cooking it on the stovetop, just let it simmer gently on low heat.)
Step 3: The Rice Trick
Here’s the crucial bit: hold off on adding the rice until you’re about to serve! Otherwise, it’ll soak up every last drop of broth and leave your soup a sticky rice stew (which my mom used to refer to as “souper rice” – not a bad thing, but not what we want here).
If you prefer, you can also cook the rice ahead of time and stir-fry it bowl by bowl. That way, leftovers remain great! When you add rice, add the spinach and lemon juice as well – they contribute freshness and brightness.
Step 4: Time to Eat!
Scoop the soup into large bowls. Top with chopped fresh parsley and a good handful of parmesan cheese – the salty, nutty taste is elevated. Serve with dipping bread, or if you’re having a blast, do my mom’s popcorn trick! It is a fun crunch that tastes surprisingly great.
Leftovers Tip:
If there are leftovers, the rice will continue to absorb broth. Store the rice alone or, when reheating, just add a splash of water or broth to thin it out again.
Lastly, if you make this Crockpot Hearty Chicken and Rice Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!