Crockpot Chicken and Rice Soup

Boro Team

Servings

6

Prep Time

15 minutes

Cook Time

4-6 minutes

Cuisine

American

Category

Dinner

Warm up with this cozy Crockpot Chicken and Rice Soup packed with tender chicken, fresh vegetables, and herbs. An easy, healthy slow cooker meal perfect for family dinners or meal prep!

Crockpot Chicken and Rice Soup

Ingredients

    Ingredients

    • 1 teaspoon dried basil
    • ½ teaspoon dried parsley
    • ½ teaspoon dried oregano
    • ½ teaspoon dried thyme
    • ½ teaspoon mustard powder
    • ¼ teaspoon pepper
    • 2 tablespoons butter
    • 1 yellow onion, diced
    • ½ cup diced carrots
    • 2 ribs celery, diced
    • 3 cloves garlic, minced
    • 5 cups chicken broth
    • 1 teaspoon coconut aminos
    • 1 1/4 lb. chicken breast
    • Fresh parsley, to garnish
    • 1 ½ cups chicken broth
    • 3/4 cups white long grain rice, uncooked. (Or 2 ¼ cups cooked rice.)

    Optional

    • 1 teaspoon hot sauce

    Directions

    1. Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat.

    2. Add the the basil, parsley, oregano, thyme, mustard powder, pepper, coconut aminos, hot sauce, chicken, and chicken broth.

    3. Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.) Shred it at the end of cooking and return it to the soup.

    4. Cook rice separately according to instructions. Add rice to serving bowls and ladle soup on top.

    5. Store any leftover rice and soup in separate containers and refrigerate or freeze.

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