Crock Pot Chicken and Rice Soup

Hearty, healthy chicken and rice soup, made in the comfort of your slow cooker!
Crock Pot Chicken and Rice Soup - a super easy and healthy meal made in the slow cooker | TheRoastedRoot.net #soup #healthy #glutenfree

Let’s talk weather.

It is truly all I can think about.

More specifically, I’m so ready for Hell Niño, it’s not even funny.

Gimme that snow, let the precip come tumbling down in the most epic of volumes EVAH! I can’t wait to get my car stuck in snowburm, float down the mountain through a sea of powder on my snowboard, and warm up next to a fire with a beer stein full of hot toddy…as in the biggest single hot toddy known to man.

Truth: amidst all this snow discussion, here on the West side, we’re having the most gorgeous Indian Summer. Blue skies, perfect trail running//mountain biking conditions…soup weather by no stretch of the imagination.  But the sunny jort weather isn’t stopping my craving for comfort food, and certainly hasn’t withheld me from dusting off my crock pot and leaving it on the kitchen counter until next summer. Nor have I quit fantasizing about getting snowlocked inside my house with piles of white fluff up to the roof.

Crock Pot Chicken and Rice Soup - a super easy and healthy meal made in the slow cooker | TheRoastedRoot.net #soup #healthy #glutenfree

 

While crock potting definitely seems like the cheater cheater pumpkin eater way of preparing meals, I can’t help but love it. Set it, forget it, let it stew for hooooours, and eat it hot out of the pot. I love the hefty volume of foods I can prepare in my crock – it certainly makes lunches easier, and is always helpful for feeding guests slash random passersby.

That being said, this super simple slow cooker chicken and rice soup is my jam! All I do is a little pre-saute on the veggies to make sure they soften up enough in the crock, and set it on low. Sure, it’s nothing special, surprising, or revolutionary, but it sure is one of those recipes you want on hand when Hell Niño has its way with us.

Crock Pot Chicken and Rice Soup - a super easy and healthy meal made in the slow cooker | TheRoastedRoot.net #soup #healthy #glutenfree

Isn’t it funny how sometimes the easiest recipes turn out tasting the best? This slow cooker chicken and rice soup is a breeze to prepare, and it turns out with so much chicken-y herby flavor, all thick and comforting-like. The chicken comes out suuuuuper tender and it’s so filling and satisfying, you may as well double the recipe so that you have soup for days.

 

To get the full tutorial on how to make this Slow Cooker Chicken and Rice Soup, check out my article published on eHow. Or simply follow the recipe below!

Crock Pot Chicken and Rice Soup - a super easy and healthy meal made in the slow cooker | TheRoastedRoot.net #soup #healthy #glutenfree

Crock Pot Chicken and Rice Soup

Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Author: Julia
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Ingredients

  • 3 tablespoons olive oil
  • 1 large yellow onion chopped
  • 2 large carrots peeled and chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Pinch cayenne pepper optional
  • ½ teaspoon sea salt to taste
  • ½ cup dry brown rice
  • 1 pound boneless skinless chicken breasts, chopped
  • 4 cups low-sodium chicken broth
  • 1/4 cup dry white wine optional

Instructions

  1. Place the rice in a bowl and cover with water. Soak for 10 to 15 minutes, then drain.
  2. While the rice is soaking, saute the vegetables. To do so, add the olive oil to a large skillet, along with the onion, carrots, and celery. Saute over medium-high heat, stirring occasionally, until vegetables have softened, but are still al dente, about 8 minutes. Add the garlic, all the seasonings, and salt and saute another 2 minutes.
  3. Transfer the rice, sauteed vegetables, broth, and wine to a large (6-quart) crock pot. Add the raw chopped chicken and stir.
  4. Cover the crock pot and place on the lowest setting. Cook 4 to 6 hours, or until chicken is cooked through, rice is puffy, and vegetables have softened. Taste soup for flavor and add salt as desired.
  5. Serve heaping bowls with gluten-free crackers or bread.
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Comments

  1. Julie

    Yum! Must make this for us. But guess what I’ll more than likely serve with it (hint…not gluten-free. Love me anyway, ok??).

    Reply
    1. Gormit Kaur

      So if I wanted a vegetarian version, I can omit the chicken – and add in lentils and instead of brown rice, use quinoa. Should also work right?

      Reply
      1. Julia Post author

        I would say that should work. Swapping out the rice for quinoa will definitely change the texture and thickness, but I imagine it would still make a good soup 🙂

        Reply
  2. Ashley

    Gah I cannot wait for cooler weather! We’ve had a few touches of it but today was fairly warm… I want cozy up with a blanket weather!

    This soup sounds sooo good. Chicken and rice always makes me think of growing up – so comforting!

    Reply
  3. vivian

    I made this for my husband and son for dinner last night, (I am vegetarian) and they both really liked it. My husband thought he didn’t like brown rice, but he sure liked it in this soup! I love it when a more healthful ingredient is a hit. Thanks for a great recipe. (It is definitely cold enough here for soup – almost freezing!)

    Reply
  4. Amber

    For reasons I don’t fully understand, this soup smelled absolutely terrible. It was okay the first day, then smelled so awful it was inedible on the second day for leftovers. Anyone else have a similar experience with this recipe?

    Reply
    1. Julia Post author

      Hi Amber,

      Wow, that’s an interesting result – my soup actually tasted better the next day (and smelled normal). Are you sure your chicken was fresh? Did you use frozen chicken, and was it freezer burned? My best guess is something funky must’ve been going on with the ingredients you used.

      Reply
  5. Amber

    Thank you for responding! All ingredients were fresh. So weird! Thank you again for responding, perhaps I will try again! I’m so glad other people have good luck with it!

    Reply
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  7. Goffredo

    I made this last night with no real modifications, and it it super tasty. It’s actually a lot better the next day – there is a pleasant starchiness that gels the flavors together. It took about 3 hours in my ancient 1979 crock pot (on low) before the chicken was cooked all the way through, and the full 6 hours before the brown rice had softened up.

    Reply
    1. Julia Post author

      I’m so glad you enjoy the soup! I agree, the soup is better after it sits for a day or two. My mom has a super old crock pot that I absolutely love – that’s real slow cooking for you! Thanks for the note!

      Reply
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    1. Julia Post author

      Hi Nicole,

      It may take just a little longer. What I would suggest is turning your crock pot on high for the first 30 minutes or so to get it nice and heated up, and then turn it to low for the remainder of the time. Or, if you’re under a time crunch, you can cook the chili on high for about 4 hours 🙂 Hope you enjoy!

      Reply

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