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Creamy Chicken and Rice Soup has become one of my families all time favorite soups. I seem to make it at least once a month. You might be surprised to hear it, but several my kids have confessed to preferring it over the treasured Chicken Noodle that has been a staple around here for ages. This is true. Move over noodles…rice has come to take your place. At least in the world of soup. At least at my house. What ever you choose to love the most at your house is entirely up to you. Go ahead and love Chicken Noodle the most if you would like, who am I to judge you. To each his own.
While I generally make this soup on the stove top, I have been working on a Crock Pot version (something that takes minimal effort!) for a while now and finally have a recipe worthy of sharing and saving and making again and again and again. The broth has a nice, slightly creamy texture and the flavor is savory and satisfying. It’s comfort food, plain and simple. Hope you love it as much as we do. 🙂
Crock Pot Chicken and Rice Soup
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Time: 10 min prep + 6-8 hours cooking
Yield: 10 servings
Recipe from Jamie Cooks It Up!
1 C carrots, chopped
1 C celery, chopped
1 medium-sized onion, chopped
10 C water
8 chicken bullion cubes (or 8 t bullion granules)
salt and pepper
1 t parsley
1 bay leaf
1 t thyme
2 chicken breasts
2 chicken thighs
1 C rice (I use short grain)
1 (10 ounce) can cream of chicken soup
1. Chop up 1 cup of carrots, one cup celery and 1 onion.
2. Add them to a 6-7 quart crock pot.
3. Pour 10 cups of water over the veggies.
4. Add 8 chicken bullion cubes or 8 teaspoons bullion granules.
5. Add a bit of salt and pepper, 1 teaspoon parsley, 1 bay leaf and 1 teaspoon thyme.
6. Add 2 thawed chicken breasts and 2 thawed chicken thighs.
7. Cover your crock pot and cook on high for 5 hours, or low for 7 hours.
8. Remove the chicken from the crock pot and shred it up with two forks.
9. Add 1 cup of uncooked rice (I used short grain rice). Alternatively, you could add 2 cups fully cooked rice. If you choose to add the precooked rice, go ahead and add it with the shredded chicken let it simmer for about 30 minutes so the rice can take on the flavor of the soup.
If you are using rice that hasn’t been cooked add it with the chicken, put the lid back on and cook on high for 1 hour, or until the rice is tender.
11. Add one can of cream of chicken soup. Give it a nice stir to combine. This will give the soup just a touch of creaminess. Put the lid back on and allow the cream soup to heat up, should only take 10 minutes or so.
Serve and enjoy!
Hi Jamie, I was wondering if you have frozen any left overs? Is this recipe good for freezing?
Jocy,
I haven’t ever tried to freeze the leftovers. My thoughts are that it would work out, pretty well. Not great, as most cream soups don’t tend to freeze well. However since this soup is mostly a broth based soup with just a bit of creaminess it might do ok. Good luck. Let me know if you try it and how it goes. 🙂
~Jamie
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Mmm I’m new to your website and this is my first recipe of yours. I’m excited and so far it smell great. Thank you. I’m cooking it overnight in the crockpot.
Is there a reason you specify thawed chicken? Would it not work if I put frozen breasts in there?
Lacie,
I so, sometimes add frozen chicken breasts to the crock pot…but for this recipe I was concerned that the added liquid coming from the frozen chicken would dilute the taste. Best to use thawed breasts for this recipe. Good luck!
~Jamie
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My husband fell sick, went off food. Your chicken in a crock pot was fabulous. Had taste, color and texture.
Yummy-yum-yum!!!
He ate non-stop.
Thank you.
Reading through the ingredients I was getting excited b/c I thought the recipe was going to be gluten free…..until I got the the canned cream of chicken soup. Do you think maybe a few more chicken granuals and a cornstarch/water mixture would give it the texture (thus making the soup gluten free?)
This is delicious! I will definitely make it again..maybe change it up with some wild rice.