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 goes deep, and 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.
If you don’t have time to slow cook a soup you can try my Lemon Chicken Orzo Soup with Greens instead. It’s a great, quick stovetop alternative! Also, if you have any leftovers of my Shredded Slow Cooker Chicken you can just toss it in the soup!
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.
- Add ingredients into the slow cooker.
- 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!
- 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!
Print
Slow Cooker Shredded Chicken & Rice Soup
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Slow cooker
- Cuisine: American
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
- 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
-
Add the chicken, onion, carrots, celery, garlic, salt, pepper, thyme and chicken broth to the slow cooker. Cook on HIGH for 3 hours.
-
After 3 hours stir in the rice and continue to cook for one more hour.
-
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.
When you try a recipe, use the hashtag #lifeisbutadish on INSTAGRAM for a chance to be featured in my stories! Follow Life is but a Dish on PINTEREST and INSTAGRAM for all the latest content and behind the scenes! Remember to subscribe to my free Life is but a Dish Weekly Newsletter and receive easy recipes delivered to your inbox every week!
Can you use yellow rice???
I think that would be fine!
Absolutely love this recipe. I have made it so many times in the slow cooker. It’s hearty and delicious. The flavors of the lemon juice, pesto, parsley and thyme just make it pop and add layers of satisfying flavor. It’s refreshing heals my soul. Leftovers are just as delicious as the first bowl. Fabulous recipe Laney, thanks for sharing your talents and passion.
I appreciate you taking the time to leave this detailed review! So glad you love it.
Hi, I used low sodium vegetable broth instead of chicken broth and I think it may have made a very negative impact. I really don’t like the flavor of this soup and I am really disappointed because I have a huge pot of it. Do you think the vegetable broth changed the flavor or was it something else? I’m happy to give it another try with chicken broth.
The veggie broth most likely has less salt than a low sodium chicken broth so it probably needs more salt and/or lemon. Try adding a little salt at a time until it tastes good then some lemon to brighten it up.
Just made this in the instant pot and it was a success! I did the first step for 20 minutes, added the rice and cooked for 8. I then shred the chicken and added the pesto etc. The whole family loved it.
So glad it worked out!
This was a great weeknight meal! My college age daughter even asked for some to take back to school. Super easy!
Yay!! Making it as we speak!
This is perfect for cold winter nights. My husband likes to spice his up with some sriracha.
Ooooo that sounds good!
White rice soaks up all the broth, leaving the result a mush, not a soup. Recommendations for when to add the rice so that this doesn’t happen again?
Hi Brie! The recipe calls for adding the rice in the last hour of cooking, not at the beginning. I hope you’ll try it again!
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. 🙂
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.
Thank you Maureen! Thank you so much for sharing and for leaving a review!
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!
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.
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!
Thank you Jessica! I’m so happy you loved it!!
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+++
Linda I love this so much! Thank you for this amazing review and so happy you loved this soup as much as I do!
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 🙂
Omg Rebecca thank you for this amazing review!! So happy you enjoyed!
Can you make this in the instant pot?? Can’t wait to try it.
I haven’t tested it and you can but I’m not sure how long the rice would need.