This is the best slow cooker Chicken Rice Soup recipe, easy to make and needs ingredients like chicken breast, long-grain rice, fresh carrots, celery, and rich chicken broth.

To make this Chicken Rice Soup in the slow cooker, simply add 2 diced chicken breasts, 1 cup uncooked rice, 3 sliced carrots, 2 stalks of chopped celery, and 4 cups of broth.

So, follow me as we step into the world of easy cooking with this simple guide to the ultimate Chicken Rice Soup – perfect for any dinner.

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Can I Use Brown Rice Instead of White Rice?

Yes, you can use brown rice in place of white rice for a healthier twist. Just remember, brown rice takes a bit longer to cook, so adjust your cooking time accordingly.

You might need to add an extra hour or so to ensure the rice is tender and fully cooked.

Slow Cooker Chicken Rice Soup Ingredients

• 4 cups of gluten-free low-sodium chicken broth
• 4 cups of cooked chicken, chopped into bite-sized pieces
• 1 1/3 cups of celery, chopped
• 1 1/3 cups of carrots, diced
• 1 quart (4 cups) of water
• 1 cup of uncooked long-grain rice

How To Make Slow Cooker Chicken Rice Soup

1. Combine the Soup Base: Into your slow cooker, gently place the 4 cups of chicken broth, followed by the cooked chicken, chopped celery, diced carrots, water, and uncooked rice, layering each ingredient evenly.
2. Secure the Cooker: Check to ensure the slow cooker’s lid is firmly secured, creating an airtight environment for cooking.
3. Start the Cooking Process: Switch your slow cooker to the Low setting, initiating the slow and gentle cooking process that will bring out the flavors.
4. Allow the Soup to Cook Thoroughly: Leave the soup to cook undisturbed for a duration of 4 to 8 hours, depending on how tender you prefer your vegetables, ensuring every ingredient melds together perfectly.

How Can I Thicken the Soup If It’s Too Runny?

If your soup is looking a bit more like a broth and you’d prefer it thicker, a simple fix is to mix a tablespoon of cornstarch with a bit of cold water until smooth.

Stir this mixture into your soup and let it cook for an additional 15-20 minutes on Low. It’ll help thicken it up without altering the flavor.

Recipe Tips

• Choose Your Chicken Wisely: I always lean towards chicken thighs over breasts for this one. They just add so much more flavor and don’t dry out. Trust me on this; it makes a difference.
• Rice Cooking Magic: Okay, so adding the rice too early can turn it into mush. I found that throwing it in during the last two hours of cooking keeps it just right.
• Vegetable Variety: I threw in some kale I had hanging around in the fridge during the last 30 minutes once, and it was such a good call for an extra nutrient kick.
• Herb Freshness: Adding fresh herbs like parsley really lifts the whole dish. It’s like this fresh burst of flavor that makes everything sing.

Recipe Variations

• Make It Creamy: I have a bit of a coconut milk addiction, and adding a cup during the last hour of cooking gives the soup this amazing creamy texture.
• Spice It Up: A teaspoon of curry powder can really warm you up from the inside. It’s like a hug in a bowl.
• International Twist: Adding diced tomatoes and some Italian seasoning once gave it this Mediterranean vibe that was absolutely to die for.
• Bulk It Up: I like my soup hearty, so I add a can of white beans. It makes it more of a meal and is super satisfying.

What To Serve With Chicken Rice Soup

Honestly, pair that Chicken Rice Soup with some grilled cheese sandwiches – the crunch and melt are just perfection. A fresh green salad works wonders for a light touch, or you can go for cornbread or roasted Brussels sprouts add that nice, earthy flavor.

And don’t forget crispy croutons for that delightful crunch in every spoonful. It’s all about creating a symphony of textures and flavors.

How To Store Chicken Rice Soup

In The Fridge:

Cool the soup to room temp, then pop it in an airtight container. It’ll stay good in the fridge for about 3-4 days. Perfect for a grab-and-go lunch or a no-fuss dinner later in the week.

In The Freezer:

Thinking of freezing it? Here’s the thing, the rice in the soup can get a bit mushy once thawed. Best to enjoy it fresh or keep it in the fridge to maintain that ideal texture.

How To Reheat Chicken Rice Soup

When it’s time for round two, gently warm the soup on the stove over medium heat. Stir occasionally until it’s just hot enough.

If you’re in a hurry, the microwave does the trick too – just zap it for a couple of minutes. Stir halfway through to heat it evenly.

Check out More Slow Cooker Recipes:

• Slow Cooker Spiced Parsnip Soup
• Slow Cooker Pat’s Scouse
• Slow Cooker Goat Stew