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Shredded Chicken and Rice Soup

A warm, hearty soup combining tender chicken, fluffy rice, and fresh vegetables, perfect for cold days or when you're feeling under the weather.
Servings 6 servings
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

Ingredients

Main ingredients

  • 1 pound boneless, skinless chicken breasts Use fresh or frozen chicken
  • 1 cup uncooked rice Use white or brown rice for added fiber
  • 1 onion, diced
  • 3 carrots, sliced Can add more vegetables as desired
  • 2 celery stalks, chopped
  • 4 cups chicken broth Use gluten-free broth if needed
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • Salt and pepper to taste Season gradually to avoid over-seasoning
  • Chopped parsley for garnish Fresh parsley enhances presentation

Instructions

Preparation and Cooking

  • Place chicken breasts at the bottom of the slow cooker.
  • Add the uncooked rice, diced onion, sliced carrots, chopped celery, chicken broth, garlic powder, thyme, salt, and pepper.
  • Stir to combine all ingredients well.
  • Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  • About 30 minutes before serving, use two forks to shred the chicken and stir it back into the soup.
  • Before serving, garnish with chopped parsley.

Notes

This soup is adaptable; you can add more vegetables or use different grains like quinoa or barley. Serve with crusty bread, salad, or biscuits for a complete meal. Store leftovers properly in airtight containers.
Calories: 310kcal
Course: Main Course, Soup
Cuisine: American, Comfort Food
Keyword: Comfort Food, Easy Meal, Rice Soup, Shredded Chicken Soup, Slow Cooker Recipe