Slow Cooker Chicken and Rice Soup

Slow Cooker Chicken and Rice Soup with brown rice and chicken breasts, this soup is comforting and warm with no extra added fat and with the use of lemon extract it can be made from pantry ingredients any time of year.

Slow Cooker Chicken and Rice Soup with lemon, brown rice and chicken breasts.

Slow Cooker Chicken and Rice Soup can be made in just minutes and in addition to the amazing soup you’ll get to enjoy for dinner you’ll come home to a kitchen that smells like your mom has been cooking for you all day. This post has been graciously sponsored by Nielsen-Massey Vanillas who sent me a delightful box of extracts and vanillas just like last year when I made this Flourless Mocha Cake with Creme Anglaise. I’ve been a fan of theirs and a loyal customer for almost a decade so to work with them a second year in a row is pretty exciting.

One of my favorite things about this soup is that there isn’t any added fats. With white meat and brown rice this soup is as healthy as you could want while still being filling. The brown rice is soft and fluffy and because you’re not using white rice it helps keep you fuller longer. Slow Cooker Chicken and Rice Soup with lemon, brown rice and chicken breasts.

With the addition of Nielsen-Massey Pure Lemon extract instead of running out to the store for lemons you can make this soup any time of the year with just a few ingredients you likely already have in the fridge. The lemon extract, like their other extracts and vanilla add tons of flavor without additional calories, salt or fat. Plus, the kitchen smells absolutely delightful with the addition of the lemon! Slow Cooker Chicken and Rice Soup with lemon, brown rice and chicken breasts.

You can of course make changes to this Slow Cooker Chicken and Rice Soup for your tastes:

  • Use skinless chicken thighs (bone in if you can) for a silkier, heartier flavor from the fat in the chicken and the marrow from the bones.
  • Change the herbs, we are not fans of rosemary, but chicken and rosemary are a great combination, so if you have favorite flavors you can of course change it up. We love tarragon and lemon together so this was a perfect combination for us.
  • You can add butter to the slow cooker to add to the richness of the soup if you’re using white meat.
  • You can mix in greek yogurt when you’ve served up a bowl to make this a creamy soup (this is my favorite).
  • Instead of rice you can add pasta in the last hour of cooking (I like rotini or egg noodles)
  • If you use Better than Bouillon you can double the strength of it for the soup so you get a strong chicken flavor even though you’re using boneless white meat chicken

Looking for more recipes like this Slow Cooker Chicken and Rice Soup?

Slow Cooker Chicken and Rice Soup with lemon, brown rice and chicken breasts.

Tools used in the making of the Slow Cooker Chicken and Rice Soup:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Better Than Bouillon: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
Spice Rack – I buy spices in bulk from local grocers and from Penzey’s. It’s less expensive and significantly higher quality than buying the jars individually but I ended up being left with tons of little bags of spices. Enter the spice rack.
Lemon Extract – From my favorite source for extracts, I love their vanilla extract, powders and paste too!

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Slow Cooker Chicken and Rice Soup

Slow Cooker Chicken and Rice Soup with brown rice and chicken breasts, this soup is comforting and warm with no extra added fat and with the use of lemon extract it can be made from pantry ingredients any time of year.
Yield 8 servings
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main, Soup
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 3 chicken breasts boneless and skinless
  • 1 tsp Nielsen-Massey Pure Lemon extract
  • 1 cup brown rice uncooked
  • 1/2 yellow onion chopped
  • 5  carrots chopped
  • 4  celery stalks chopped
  • 6  garlic cloves minced
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried tarragon
  • 1 bay leaf
  • 10  cups chicken broth
  • parsley for garnish (optional)

Instructions

  • Put all the ingredients into the slow cooker and cook on low for 4 hours.
  • If your slow cooker is on the hotter side for most recipes, cook for 3 hours to avoid mushy rice or add the rice after an hour of cooking.
  • With a fork and knife shred/cut the chicken into bite sized pieces and put back in the soup.
  • Garnish with parsley.
  • See in the post for additional serving options or flavor ideas.

Nutrition

Calories: 220kcal | Carbohydrates: 24g | Protein: 21g | Fat: 3g | Cholesterol: 54mg | Sodium: 1784mg | Potassium: 766mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6415IU | Vitamin C: 25.2mg | Calcium: 53mg | Iron: 1.7mg
Keyword: Slow Cooker Chicken and Rice Soup

Slow Cooker Chicken and Rice Soup with lemon, brown rice and chicken breasts.

This post was generously sponsored by Nielsen-Massey. All opinions are my own.

Slow Cooker Chicken and Rice Soup with brown rice and chicken breasts, this soup is comforting and warm with no extra added fat and with the use of lemon extract it can be made from pantry ingredients any time of year.
Slow Cooker Chicken and Rice Soup with brown rice and chicken breasts, this soup is comforting and warm with no extra added fat and with the use of lemon extract it can be made from pantry ingredients any time of year.
Slow Cooker Chicken and Rice Soup with brown rice and chicken breasts, this soup is comforting and warm with no extra added fat and with the use of lemon extract it can be made from pantry ingredients any time of year.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. Yes, you can, would just need to watch it as it cooks since instant pots cook faster. I sadly don’t know what the different cook times would be.

  1. Maybe I didn’t read it properly. How long do you cook it on low? Is it better to use the skinless thighs with the bone in or is it ok to use boneless, skinless breasts? Thank you!

  2. I made this this using leftover chicken and it was so good I love a good soup recipe especially when I can make it in the crock pot, so easy! The only thing I would change when I make it next time is to put a little less rice, once the rice cooked up it really seemed like a lot which I figured it probably would but when I make a recipe the first time I always like to follow the recipe to see if I like it. Really delicious and easy thanks for sharing!

      1. Hello, thank you for this. This may be a strange question but would 2cups uncooked brown rice be too much? We like our soups more on the “chunky” side but still with plenty of soup, just not too thin. Just wasn’t sure if 2 cups yields a lot of cooked rice and would ruin it? Thanks again! Can’t wait to make it!

        1. I wouldn’t recommend 2 full cups, I would start with a 1/4 c extra dry rice. It was pretty hearty with 1 cup, but feel free to add in small amounts each time you make it until you find the ratio you like.

  3. Remarkably tasty! Easily the best chicken soup I’ve ever made.

    Some minor changes based on what I had available:

    I used a small rotisserie chicken from my local grocery store, Minute Rice brown rice, Penzey’s spices (for onion & garlic, too), 3tsp plain lemon juice, and an even mix of chicken and vegan beef flavor bouillon (clearing out some leftovers).

  4. I made this soup last night with boneless thighs and everyone in my house loved it!!! I also used Far East long grain and wild rice and only put it in after following the directions on the box , making it ahead of time and adding it about a half hour before serving…. awesome!!!!

    1. You really want to make sure that your chicken is fully thawed before putting it into the slow cooker otherwise the chicken will produce too much liquid while cooking. I even pat my thawed chicken at times with paper towels to get even more of the liquid off of them.

  5. Anything I can make in my slow cooker is exactly what I want! Plus, chicken & rice soup is one of our faves!

  6. This looks like the perfect bowl of comfort food. Love that it is thrown in the slow cooker.

  7. I like to make a rice and veggie soup with a small smoked pork hock. If you use the hock leave out the salt. You can allways add some at the end if it needs it. I allways use Asian greens in my soup as I think they have a much better taste. Regards pthere