This Slow Cooker Easy Chicken Rice Soup is my idea of pure comfort food, especially on those lazy days when I crave something warm and filling. The chicken turns tender, the rice soaks up the delicious broth, and the veggies add that perfect touch of texture.

It’s hearty and full of flavor in the simplest way. I always make a big batch so there’s plenty to go around, and it’s even better the next day.

Pair it with a slice of sourdough or your favorite sandwich, and you have the perfect cozy meal. Plus, it’s a breeze to put together, making it a favorite in my kitchen.

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Recipe Ingredients

• 1 pound (455 g) of boneless skinless chicken breast, cut into 1-inch (2.5 cm) pieces
• 5 cups (1.2 L) of chicken broth
• 8 ounces (225 g) of mushrooms, sliced
• 3/4 cup (75 g) of sliced celery
• 1/2 cup (65 g) of sliced carrots
• 1/2 cup (93 g) of long-grain rice, uncooked
• 1/4 cup (25 g) of chopped scallions
• 1/2 tsp of ground sage
• 1/4 tsp of black pepper

How To Make Slow Cooker Chicken Rice Soup

1. Combine Ingredients in the Slow Cooker: Add the chicken breast pieces, chicken broth, mushrooms, celery, carrots, uncooked rice, scallions, sage, and black pepper to your slow cooker. Mix everything well to combine evenly.
2. Cover and Cook: Cover the slow cooker with the lid and set it to cook on low heat for 7 to 9 hours. Ensure it cooks until the chicken is tender and the rice is fully cooked.
3. Check for Doneness: Near the end of cooking time, stir the soup and check that the rice and vegetables are soft. The flavors should be fully blended for a delicious taste.
4. Serve Warm: Once done, ladle the soup into bowls and serve while it’s hot. This soup makes a comforting meal, perfect for any day.

Recipe Tips

• For extra flavor, add a squeeze of fresh lemon juice right before serving. It enhances the soup’s taste by bringing brightness to the rich chicken broth and tender vegetables.
• For a richer texture, use cooked wild rice instead of white rice. Wild rice adds a nutty flavor and a slight chewiness that pairs well with the tender chicken and soft vegetables.
• If you prefer a creamier soup, stir in 1/2 cup of heavy cream during the last 30 minutes of cooking. It will create a smoother and richer texture without altering the base flavors.
• Add fresh herbs like thyme or parsley for a fresh pop of color and flavor. Stir them in just before serving to keep their flavors bright and vibrant in the dish.
• To make it more filling, add a can of drained and rinsed chickpeas an hour before the cooking time ends. They’ll blend well with the soup and add extra protein and fiber.

Recipe FAQs and Variations

Check out More slow cooker soup Recipes:

• Slow Cooker Chicken Soup With Wild Rice
• Slow Cooker Turkey Noodle Soup
• Slow Cooker Hot and Sour Soup