Slow Cooker Chicken and Rice Soup with Herbs
A comforting one-pot soup featuring tender shredded chicken breast simmered with aromatic herbs like thyme and rosemary in rich chicken broth. Diced carrots, celery, and onions create a classic mirepoix base, while instant rice added at the end provides hearty substance. Perfect for busy weeknights or cold weather meals when you want a nourishing dinner ready when you get home. The slow cooker method ensures the chicken becomes perfectly tender and easy to shred, while the vegetables maintain their texture and the herbs infuse throughout the long cooking process.
Ingredients
- 1 pound chicken breast
- ½ teaspoon saltolive oil1:1dairy-freedairy-freeFull guide →
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 tablespoon unsalted butterolive oil1:1dairy-freedairy-freeFull guide →
- 6 cup chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 1 cup instant ricelong grain white rice1:1gluten-free
cook separately then add
Instructions
- 1
Place chicken breast, salt, pepper, garlic powder, thyme, rosemary, butter, chicken broth, carrots, celery, and onion in slow cooker
- 2
Cook on low for 6-7 hours or high for 4-5 hours until chicken is cooked through
- 3
Remove chicken from soup and shred with forks
- 4
Return shredded chicken to soup and mix well
- 5
Prepare instant rice according to package directions
- 6
Add cooked rice to soup and mix until incorporated
- 7
Serve hot
Tips
Use chicken thighs instead of breasts for richer flavor and moisture that holds up better during long cooking times.
Add rice just before serving to prevent it from becoming mushy and absorbing too much liquid during storage.
Season with additional salt and pepper after adding rice, as the starch can dilute the soup's flavor.
Good to Know
Refrigerate up to 3 days in covered container. Rice may absorb liquid during storage.
Prepare vegetables and season chicken up to 1 day ahead. Cook rice fresh when ready to serve.
Ladle into bowls and serve hot with crackers or crusty bread. Garnish with fresh herbs if desired.
Common Mistakes
Add rice at the end to avoid mushy texture from overcooking.
Remove chicken to shred properly instead of trying to break it up in the pot.
Season after adding rice since starch can dilute flavors.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
cook separately then add
General Alternatives
FAQ
Can I use regular rice instead of instant rice?
Yes, but cook it separately according to package directions and add to the soup just before serving to prevent it from becoming mushy and absorbing too much liquid.
How long will this soup keep in the refrigerator?
The soup will keep for up to 3 days refrigerated in a covered container, though the rice may continue to absorb liquid and thicken the soup during storage.
Can I freeze this chicken and rice soup?
Rice-based soups don't freeze well as the rice becomes mushy when thawed. Freeze the soup without rice and add freshly cooked rice when reheating.