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    Slow Cooker Shredded Chicken & Rice Soup

    Nov 18, 2021 / by Laney Schwartz / 13 Comments
    ★★★★★ from 5 reviews

    Jump to Recipe·Print Recipe

    This simple, comforting, and classic Slow Cooker Shredded Chicken & Rice Soup comes together in minutes and is perfect for a busy weeknight meal.

    Shredded Chicken and Rice Soup in a Bowl with Slice of Bread

    Is there anything more nostalgic than a really, really good chicken soup? My love for nourishing, delicious soups has been well-documented here, but I’m always eager to add another classic to the rotation! It gets bonus points if it’s 1. homemade but, 2. SUPER easy. Check and check!

    No need to open a can when you have a Slow Cooker Shredded Chicken & Rice Soup recipe in your back pocket. It’s easy as can be, brightened with pesto and a little lemon, and ready to sip with a smile.

    overhead shot of raw chicken and veggies in a slow cooker

    Shredded Chicken & Rice Soup Ingredients

    Let’s talk ingredients! This is actually a relatively short list for a from-scratch soup, which is one of the reasons why I love this recipe. It’s not fancy, but it’s filled with flavor.

    • Chicken: 1.5 pounds of boneless, skinless chicken breasts, about three breasts.
    • Carrots: About 2-3 large carrots diced small.
    • Celery: Use 3-4 larger stalks, and just like the carrots, cut ’em small.
    • Garlic: I put 4 cloves in, but follow your heart here!
    • Seasonings: salt, pepper, dried thyme, and chopped parsley are bringing all the flavor.
    • Chicken broth: The base of our soup. I always grab low-sodium so I have a bit more control of how much salt is included.
    • White rice: I used white basmati rice. Uncooked, about one cup. I love using rice instead of noodles. It’s gluten-free and still adds filling, nourishing substance. DO NOT add the rice at the beginning of your cook time! It will turn to mush. If you use brown rice or wild rice you can add it at the beginning.
    • Pesto: If this recipe had a secret ingredient, it would be the pesto. So much flavor!
    • Lemon: A squeeze of fresh lemon makes almost any dinner come alive. Don’t leave it out. Trust me on this one.
    Slow Cooker with Chicken and Rice Soup and a Ladle

    How to Make Slow Cooker Shredded Chicken Soup

    This soup is just so easy to make! The rice soaks up a lot of the liquid so it’s brothy, thick, and delicious.

    1. Add ingredients into the slow cooker: chicken, onion, carrots, celery, garlic, salt, pepper, thyme, and broth all go in first and cook on HIGH for 3 hours.
    2. After 3 hours stir in the rice, then put the lid back on and leave it for another hour. That’s four total hours of slow cooker time!
    3. After 4 hours remove the chicken, shred it, and return it to the slow cooker. Mix in the pesto, lemon juice, and fresh parsley. Soup’s ready!
    Slow cooker on countertop with shredded chicken, crusty bread, bowls and spoons

    What Kind of Rice Works Best in Slow Cooker Chicken Soup?

    You actually have a couple options here, so do what works best for your schedule. I used white Basmati rice in this recipe, which has to be added in the final hour of cook time. Adding white rice at the beginning creates this mushy texture that’s just…yuck.

    Cook the soup for three hours, then stir white rice in for the final (fourth) hour of slow cooker time.

    If you have brown or wild rice, both of which have a heartier texture, they can be added at the very beginning of the recipe and cook for the full four hours no problem. Pre-cooked rice should be stirred in at the very end, right before serving. See? Options!

    Holding soup bowl, cozy sweater, crusty bread and spoon

    I think soup is best served with good, crusty French or sourdough bread! I love picking up a loaf at the farmer’s market when I know soup is on the menu. You could also serve it with a simple salad, a grilled cheese sandwich, or saltine crackers!

    Print
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    Shredded Chicken and Rice Soup in a Bowl with Slice of Bread

    Slow Cooker Shredded Chicken & Rice Soup

    ★★★★★ 4.8 from 5 reviews
    • Author: Laney Schwartz
    • Prep Time: 10 minutes
    • Cook Time: 4 hours
    • Total Time: 4 hours 10 minutes
    • Yield: 6 1x
    • Category: Dinner
    • Method: Slow cooker
    • Cuisine: American
    Print Recipe
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    Description

    This simple, comforting, and classic Slow Cooker Shredded Chicken & Rice Soup comes together in minutes and is perfect for a busy weeknight meal. 


    Ingredients

    Scale

    Serves: 6

    • 1.5 pounds boneless, skinless chicken breasts (about 3 breasts)
    • 1 small yellow onion, small dice
    • 1 cup diced carrots (about 2–3 large carrots)
    • 1 cup diced celery (about 3–4 stalks)
    • 4 garlic cloves, minced
    • 3 teaspoons kosher salt
    • ½ teaspoon pepper
    • 1 teaspoon dried thyme
    • 8 cups low sodium chicken broth
    • 1 cup uncooked white rice
    • 2 tablespoons pesto
    • 1 lemon
    • ⅓ cup chopped parsley

    Instructions

     

    1. Add the chicken, onion, carrots, celery, garlic, salt, pepper, thyme and chicken broth to the slow cooker. Cook on HIGH for 3 hours.

    2. After 3 hours stir in the rice and continue to cook for one more hour.

    3. After a total of 4 hours remove the chicken, shred it and return back to the slow cooker with the pesto, juice of a lemon and fresh parsley. Stir until well combined and serve hot with crusty bread.


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    Filed Under: Dinner, Gluten Free, Instant Pot & Slow Cooker, Soups & Stews

    Reader Interactions

      Leave a comment & rate this recipe Cancel reply

      If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Your support means the world and is greatly appreciated!

      xo, Laney

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. Leah

      January 28, 2022 at 8:26 am

      I made this with wild rice and added it to the beginning of the cook, as Laney suggested for heartier rice. Next time I would add 1 hour before because the rice made the soup gummy and soaked up all of the liquid. More like a stew and less like a soup. Texture was off… but the flavor was delicious! (Only reason I didn’t give it 5 stars.) Would try again and change the timing. 🙂

      ★★★★

      Reply
    2. Maureen

      January 24, 2022 at 5:42 am

      This soup was perfect. Satisfying and full of flavor. I’ve already passed it on to my mom. I’ll be making again for sure.

      ★★★★★

      Reply
      • Laney Schwartz

        January 24, 2022 at 1:23 pm

        Thank you Maureen! Thank you so much for sharing and for leaving a review!

    3. Kristi

      November 27, 2021 at 12:25 pm

      Question
      Can I cook this on low all day in the crockpot while at work with wild rice in it?
      Or can I cook it in the instapot fans if so, what setting and how long. Thanks in advance for your guidance!

      Reply
      • Laney Schwartz

        November 30, 2021 at 1:29 pm

        Yes you can add wild rice and cook all day! I haven’t tried it in the Instant Pot yet so I can’t say for sure.

    4. Jessica

      November 22, 2021 at 8:57 pm

      This recipe is going in my repeat box! So delicious, so easy to make! Packed with flavor, hearty, and healing. The best part – leftovers! Another A+ recipe, Laney!

      ★★★★★

      Reply
      • Laney Schwartz

        November 22, 2021 at 9:18 pm

        Thank you Jessica! I’m so happy you loved it!!

    5. Linda

      November 20, 2021 at 4:55 pm

      I just made this delicious soup & have barely finished the first bowl but felt the need to share my thoughts. It’s Soooooo Good!!! The pesto & fresh lemon take it to the next level and I think love using rice more than noodles! I had basmati on hand so used that but I’d love to try wild rice next time. A+++

      ★★★★★

      Reply
      • Laney Schwartz

        November 21, 2021 at 10:31 am

        Linda I love this so much! Thank you for this amazing review and so happy you loved this soup as much as I do!

    6. Rebecca Becker

      November 19, 2021 at 3:02 pm

      It’s a windy chilly night here in PA and I made this in my crock pot while I worked today and this is literally one of the best tasting soups I’ve ever had!! You must make it!! Delicious 🙂

      ★★★★★

      Reply
      • Laney Schwartz

        November 19, 2021 at 3:05 pm

        Omg Rebecca thank you for this amazing review!! So happy you enjoyed!

    7. Shelly V

      November 19, 2021 at 12:32 pm

      Can you make this in the instant pot?? Can’t wait to try it.

      Reply
      • Laney Schwartz

        November 19, 2021 at 2:38 pm

        I haven’t tested it and you can but I’m not sure how long the rice would need.

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