Go Back
+ servings
Crock-Pot Chicken and Rice Soup

Crock-Pot Chicken and Rice Soup

I love this Crock-Pot Chicken and Rice Soup! It's full of flavor and so easy to make. 

Course Main Course, Soup
Cuisine American
Keyword chicken and rice, chicken soup, Crock-Pot Chicken and Rice Soup
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings 6 servings
Calories 208 kcal
Author Jennie Duncan


  • 1 pound chicken breast
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 2 tablespoon unsalted butter
  • 6 cup chicken broth
  • 1 cup carrots (diced)
  • 1 cup celery (diced)
  • 1 cup onion (diced)
  • 1 cup instant rice ( I used white rice)


  1. Place all ingredients into your slow cooker EXPECT for your rice. Allow cooking on low for 6-7 hours or on high for 4-5 hours. Until chicken is cooked through. 

  2. Once your chicken is cooked through remove it from your soup and shred. Once shredded at it back to your soup and mix well. 

  3. Prepare instant rice according to the package directions. Once cooked add to your soup and mix well. When all ingredients are incorporated serve and enjoy. 

Recipe Notes

Cooking the rice separately will help it from getting mushy. Since it only takes 5 minutes extra I prefer it this way.  

If you want this soup in less time or happen to have leftovers you can use precooked shredded chicken. Whenever I have leftover All-Purpose Slow Cooker Chicken I add it to this soup and cook until the veggies are tender.

Nutrition Facts
Crock-Pot Chicken and Rice Soup
Amount Per Serving
Calories 208 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Cholesterol 58mg19%
Sodium 1172mg49%
Potassium 618mg18%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 2g2%
Protein 18g36%
Vitamin A 3795IU76%
Vitamin C 21.6mg26%
Calcium 41mg4%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.