This Creamy Crock Pot Chicken Rice Soup is a hearty, healthy easy soup recipe that’s perfect for cold nights! Loaded with vegetables, lean chicken and rice. This chicken and rice soup is a family favorite! It’s healthy, easy to make and kid friendly.
Crock Pot Chicken and Rice Soup
A few days ago I shared our Crock Pot Curry Soup and, let me just say, you’ll want to add that recipe to your menu too! This recipe is just as easy and it is made with brown rice, fresh vegetables, chicken broth, and garlic, this healthy crockpot soup is easy to make, hearty, and filling! Crockpot Chicken Rice Soup is SO simple to make. On a cool fall or winter night, it goes perfectly with side salad, a warm grilled, sandwich, or a piece of buttery bread. All of the ingredients go in the slow cooker and a nice, warm soups awaits six hours later.
The healthy ingredients include brown jasmine rice, carrots and celery, garlic, and onion. We place sprigs of thyme on top of the soup in the crock pot while it’s cooking to infuse some extra flavor. We then remove the thyme just before serving. To make it pretty, you could add a fresh little sprig on top of the soup in the bowl or on the side. I also like to add Tabasco to mine, but I love spicy things, so that’s optional too! You could sprinkle some cheese on top, a spoonful of sour cream, croutons, or whatever you like.
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Having a big batch of warm, hearty soup ready and waiting for you after a long, busy day! This slow cooker chicken and rice soup is an easy and comforting meal that’s perfect for cold nights! Our slow cooker is my go-to for those extra busy days when it seems like we’ll never have time to make dinner. Oh and have I mentioned that they leftovers are divine? If you’re only feeding 4 people, you’ll have leftovers for lunch or dinner the next day! My kids take some in their thermos to school. It’s also great for when you’re feeling under the weather. Best of all, it’s super easy to make!
Creamy Crock Pot Chicken and Rice Soup Recipe:
Creamy Crock Pot Chicken Rice Soup
You Will Need
- 4 Chicken breast tenders, chopped
- 1 Sweet onion, chopped
- 10 Carrot sticks, chopped
- 10 Celery sticks, chopped
- 2 garlic cloves, minced
- Pinch of dried crushed rosemary
- Pinch of salt and pepper
- Two large (49.5 oz) cans of chicken broth
- 1 cup of brown jasmine rice, uncooked
- 5 sprigs of thyme
- Cook chicken breast tenders, cut into cubes
- Place all of the ingredients into a 6 qt. crock pot and mix until combined
- Put the thyme on top of mixture (to infuse flavor in the mixture)
- Cook on low for 6-8 hours
- Remove thyme, and serve hot