Slow Cooker Shredded Chicken & Rice Soup

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

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.

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.

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!

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!

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!

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