Can we just take a minute to appreciate the pure magic of a crockpot? You throw in a few things in the morning, and by dinner, you’re a hero. This Chicken and Rice Soup is my absolute go-to for that “I need something that feels like a warm hug” kind of day. You know the one. Where the sky is grey, your energy is low, and the thought of actually cooking is just too much. This soup fixes all of that. The broth becomes this rich, golden elixir, the chicken gets so tender it practically dissolves, and the rice soaks up all that goodness. (I once forgot to buy a rotisserie chicken and literally cried. Then I made this and felt like a genius again.) It’s the culinary equivalent of your favorite worn-in sweatshirt. Reliable, comforting, and always, always there for you.
🎯 QUICK FACTS TABLE
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 minutes | 6-8 hours Low | 6-8 hours + 15 min | 6-8 | Easier Than Ordering Takeout |
đź“ť INGREDIENTS SECTION
The Soup Foundation:
- 1.5 lbs boneless, skinless chicken thighs or breasts (thighs are KING for flavor, but use what you got!)
- 1 large yellow onion, diced (no fancy cuts, just chop it)
- 3-4 carrots, peeled and sliced into coins (I buy the pre-cut bag when I’m feeling lazy, it’s fine)
- 3 celery stalks, sliced (don’t skip the celery, it adds that essential savory backbone)
- 4 cloves garlic, minced (more? always more.)
The Liquid Gold:
- 6 cups chicken broth (low-sodium, so you can control the salt)
- 2 bay leaves (the secret whisper of flavor)
- 1 tsp dried thyme (or a few fresh sprigs if you’re fancy)
- Salt and black pepper to taste (be generous!)
The Finish Line (DO NOT ADD EARLY!):
- ⅔ cup long-grain white rice (like Jasmine or Basmati—NOT quick-cook!)
- ÂĽ cup fresh parsley, chopped
- 2 tbsp fresh lemon juice (THIS IS NON-NEGOTIABLE, it brightens the whole thing up!)
- 1 tsp lemon zest (if you’re feeling zesty)
👩‍🍳 HOW TO COOK!
- The Dump:Â This is the hardest part. I believe in you. Place the chicken, onion, carrots, celery, and garlic in the bottom of your crockpot. Season it all with a good pinch of salt and pepper. Toss in the bay leaves and thyme. Pour the chicken broth over everything. It’ll look like a lot of liquid, but the rice will soak up a ton later.
- The Slow Simmer: Lid on. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. You’re waiting for the chicken to be completely cooked through and tender. Your house is going to start smelling incredible about halfway through. You’ve been warned.
- The Chicken Shred: Carefully fish out the chicken pieces and place them on a cutting board. They should be fall-apart tender. Shred it with two forks—it’ll take about 30 seconds. So satisfying. Discard the bay leaves now, too! (I always forget one and someone finds it, whoops.)
- The Rice Rally: Stir the uncooked white rice into the hot broth and veggies in the crockpot. Return the shredded chicken to the pot. Put the lid back on and cook on HIGH for 45-60 minutes. This is just enough time for the rice to cook through and become perfectly tender, but not turn into total mush.
- The Grand Finale:Â Right before serving, stir in the fresh parsley, lemon juice, and lemon zest. Taste it! Does it need more salt? Pepper? A little more lemon? This is your moment. Adjust until it’s perfect for you. Ladle it into big bowls, curl up on the couch, and feel your soul get warmer with every spoonful.
đź“Š NUTRITION & TIPS
Pro-Tips Section: Little Tweaks, Big Results:
- [Time Saver]Â Chop all your veggies the night before and store them in a container in the fridge. In the morning, it’s a literal 2-minute dump job.
- [Essential Technique Tip]Â DO NOT add the rice at the beginning! If it cooks for 6-8 hours, it will disintegrate and turn your beautiful soup into a thick, gloppy porridge. Adding it at the end is the secret to a soup with distinct, fluffy rice and a clear, brothy base. Also, that hit of fresh lemon juice at the end is what takes this from “good” to “I need the whole pot.”
âť“ READERS ASKED, WE ANSWERED
Q: My soup got really thick overnight. How do I fix it?
A: Oh, that always happens! The rice is a thirsty little grain and will keep absorbing liquid. It’s an easy fix. Just add a splash (or several) of water or extra chicken broth when you reheat it until it’s back to your desired soupy consistency. It’ll taste just as amazing, I promise