When it comes to comfort food, there’s nothing better than a cozy, warming bowl of Crockpot chicken and rice soup.

This healthy and hearty soul-soothing soup is filled with tender chicken, veggies, herbs, and rice in a savory broth.

Perfect as a midweek dinner or an easy weekend crowd-pleaser!

taking a scoop of Crockpot Chicken and Rice Soup our of the pot

Homestyle Chicken and Rice Soup

This soup is a slow cooker version of our favorite chicken rice soup recipe, a perfect meal to come home to!

  • Minimal prep time makes it perfect for those hectic weekdays.
  • It’s packed full of nutritious ingredients, making it a healthy choice.
  • Prep chicken and rice soup in the Crockpot before work and come home to a heartwarming dinner.
  • Budget-friendly option, perfect for big families or larger get-togethers.
  • Kids & adults alike love the mild flavor of chicken and rice soup, soothing for upset bellies and sniffly noses.
  • The comforting and familiar flavors in this recipe are guaranteed to warm you from the inside out.
broth , chicken , rice , soy sauce , onion , seasoning , garlic , butter , bay leaf , carrots , celery and parsley to make Crockpot Chicken and Rice Soup with labels

Ingredients and Variations

Make it and serve it all week, chicken and rice soup tastes even better the next day!

Chicken breasts: The great thing about this recipe is that the chicken goes in raw so it’s easy to prepare. We use chicken breasts but you can substitute with chicken thighs in place. If using leftover cooked chicken, it should be added along with the rice so it doesn’t overcook.

Vegetables: Onion and celery add great flavor to the broth. Feel free to add more veggies if you’d like.

PRO TIP: Short on time? Just toss in a frozen bag of vegetable medley!

Chicken broth: This is the base of the soup. If you have homemade broth, that would work perfectly, too.

Rice Instant rice cooks quickly and is great in this soup. Our tests didn’t have optimal results with regular white rice. If you’d like to use other varieties of rice (white, brown, or wild), it should be cooked on the side and added to the soup.

How to Make Chicken and Rice Soup in a Crockpot

  1. Saute onion in butter until tender & place in the bottom of the Crockpot (per the full recipe below).
  2. Add remaining ingredients (except rice & parsley), cover, & cook for 3-4 hours on low or 2-3 hours on high.
  3. Remove & shred chicken & add it back to the Crockpot along with instant rice.
  4. Cook until rice is tender & garnish with parsley before serving.
bowls of Crockpot Chicken and Rice Soup

Storing Chicken & Rice Soup

  • Keep chicken and rice soup in a covered container in the refrigerator for up to 4 days and reheat in the microwave or on the stovetop.
  • Freeze portions in zippered bags for up to 4 weeks and thaw in the refrigerator overnight or in the crockpot on low.

More Chicken Soup Recipes

Whether you’re craving a classic chicken noodle soup or looking to explore new flavors, these recipes will warm your soul and satisfy your taste buds. Get ready to cozy up with a bowl of comforting goodness.

Did your family enjoy this Crockpot Chicken and Rice Soup? Leave us a comment and a rating below!

taking a scoop of Crockpot Chicken and Rice Soup our of the pot
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Crockpot Chicken and Rice Soup

This Crockpot Chicken and Rice Soup is a cozy and comforting one-pot dish!
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 4
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  • 1 ½ pounds boneless skinless chicken breasts
  • 1 tablespoon salted butter
  • 1 medium yellow onion diced
  • 4 ribs celery sliced
  • 3 large carrots sliced
  • 2 cloves garlic minced
  • ½ teaspoon poultry seasoning
  • 2 teaspoons soy sauce
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 6 cups reduced sodium chicken broth
  • 1 ¼ cups instant rice
  • 2 tablespoons fresh parsley chopped


  • In a small skillet, cook the onion and butter over medium heat just until tender. Add to a 6-quart slow cooker .
  • Add the chicken breasts, celery, carrots, minced garlic, poultry seasoning, soy sauce, black pepper, bay leaf, and chicken broth to the slow cooker.
  • Cover and cook on LOW for 3-4 hours or 2-3 hours on high.
  • Remove chicken from the slow cooker to a large bowl and shred with two forks. If desired, use a mesh strainer or spoon to skim any foam from the top of the soup.
  • Discard the bay leaf and return the shredded chicken back into the slow cooker along with the instant rice.
  • Cook for 10 to 15 minutes or until the rice is tender.
  • Stir in fresh parsley, season with salt to taste and serve.


If using Instant brown rice, add for the last 30-40 minutes of cooking.
We have tested this with other varieties of rice, including long-grain white rice. The results can be inconsistent so we recommend instant rice. If you would like to use long grain rice, cook it separately and add the rice to the soup along with the chicken. Let it heat through in the soup for 15 minutes.
If you plan to keep leftovers, the rice can be cooked on the side and added to each bowl. If leftovers with rice are stored in the fridge, the rice will absorb the broth and the consistency of the soup will change.
Leftover chicken and rice soup can be kept in a covered container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.
4.97 from 30 votes

Nutrition Information

Calories: 419 | Carbohydrates: 36g | Protein: 47g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 562mg | Potassium: 1259mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8139IU | Vitamin C: 11mg | Calcium: 76mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Side Dish, Soup
Cuisine American
bowls of Crockpot Chicken and Rice Soup with a title
Crockpot Chicken and Rice Soup cooked in the pot with writing
Crockpot Chicken and Rice Soup in the pot with a spoon and writing
Crockpot Chicken and Rice Soup in the pot and plated with a title


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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. I made this soup this morning; very tasty good; realy enjoyed it. I don’t buy instant rice so I added raw short grain rice the last hour of High cooking time; came out perfect. Will be making this again for sure.5 stars

  2. I made this today. Great recipe but my veggies are still not cooked through after the time recommended. I would recommend checking the veggies before adding in the rice!5 stars

  3. Hi Holly! Can the soup be frozen without the rice? If yes, how long approximately? Also, if making the rice separately, approximately how much cooked rice do you recommend per serving?

    1. Hi Jessica, you can freeze portions in zippered bags for up to 4 weeks and thaw in the refrigerator overnight. I would make about ½ of rice per serving. Enjoy!

  4. Hi Holly , Haven’t made yet but I have a ? Can I use parboiled rice ? Then , maybe increase the liquid little bit ? Thank you very much .5 stars

    1. I haven’t tried using parboiled rice Peggy. We found best success with instant rice. If you would like to use other rice, we recommend cooking it separately and add the rice to the soup along with the chicken. Let it heat through in the soup for 15 minutes. If you try it I would love to hear how it turns out!

      1. Hi Holly , It turned out wonderful . As you suggested , I cooked parboiled rice separate , slowly heated and supper served :) Crusted bread on the side too ! Very hearty and healthy . Will be making again . Enjoyed all the recipes I have made so far from your page . Thank you . Happy 4th July !

      2. I am so happy to hear it worked out and that you loved it Peggy! Thank you for sharing your results. Happy 4th of July!