Kitchen notes · a little help before you start

Slow Cooker Chicken and Rice Soup

Name: Slow Cooker Chicken and Rice Soup
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 4
Ingredients: 1 ½ pounds boneless skinless chicken breasts (Source: 1 ½ pounds boneless skinless chicken breasts); 1 cup diced yellow onion (Source: 1 cup diced yellow onion); 3 each medium peeled and sliced carrots (Source: 3 medium peeled and sliced carrots); 3 stalks diced celery (sliced) (Source: 3 stalks diced celery (sliced)); 6 cups chicken broth (Source: 6 cups chicken broth); 1 teaspoon minced garlic (Source: 1 teaspoon minced garlic); 1 teaspoon dried thyme (Source: 1 teaspoon dried thyme); 1 teaspoon dried parsley (Source: 1 teaspoon dried parsley); 1 teaspoon salt (Source: 1 teaspoon salt); ½ teaspoon black pepper (Source: ½ teaspoon black pepper); 1 cup uncooked white rice (Source: 1 cup uncooked white rice); 2 tablespoons chopped fresh parsley (Source: 2 tablespoons chopped fresh parsley)

Slow Cooker Chicken and Rice Soup is made with chicken breasts, chicken broth, and uncooked white rice.

Prep: 10 min
Cook: 240 min
Total: 250 min
Original yield: Serves 4
Ingredients: 12 listed

Make it part of your week

Estimating…

DinnerMain courseSoupsAmericanChickenPrep: 15 minutes or lessTotal: over 60 minutesSoups & stews

Recipe categories & planning details

Meal type: Dinner · Main course
Primary protein: Chicken
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes
Dish type: Soups · Soups & stews

A few quick notes

1. Shred at the stated step

Keep shredding in the order given by the method.

2. Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

3. Choose the cooking schedule

Check the slow-cooker setting and timing before deciding when to start.

Get to know the ingredients

boneless skinless chicken breasts

In the method: Place 1 ½ pounds boneless skinless chicken breasts, 1 cup diced yellow onion, 3 medium peeled and sliced carrots, 3 stalks diced celery, 6 cups chicken broth, 1 teaspoon minced garlic, 1 teaspoon dried…

diced yellow onion

medium peeled and sliced carrots

The last little job

Finish as directed

Sprinkle with 2 tablespoons chopped fresh parsley and serve.

A few questions you might have

What should I prepare first?

Set out the slow cooker. Start with this step: Place 1 ½ pounds boneless skinless chicken breasts, 1 cup diced yellow onion, 3 medium peeled and sliced carrots, 3 stalks diced celery, 6 cups chicken broth, 1 teaspoon minced garlic, 1 teaspoon dried thyme,…

Which preparation step should I plan for?

Keep shredding in the order given by the method.

What happens at the end?

Sprinkle with 2 tablespoons chopped fresh parsley and serve.

How do I plan the ingredient amounts?

This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: therecipecritic.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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