Best 3 Crock Pot Chicken And Rice Soup Recipes

Indulge in a comforting and flavorful journey with this collection of crock-pot chicken and rice soup recipes. From classic to unique variations, these recipes offer a delightful blend of tender chicken, fluffy rice, and a symphony of vegetables, all simmering in a savory broth. Whether you prefer a traditional chicken and rice soup or are looking for something with a twist, this article has something for every palate. Discover recipes that incorporate hearty vegetables like carrots, celery, and onions, along with aromatic herbs and spices that elevate the soup's flavor profile. And for those who love a creamy touch, some recipes introduce the richness of cream or coconut milk, creating a luscious and velvety texture. With step-by-step instructions and a few simple ingredients, these crock-pot chicken and rice soup recipes promise a hassle-free and delicious meal that will warm your heart and soul.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY CHICKEN AND WILD RICE SOUP (CROCK POT)

Creamy Chicken and Wild Rice Soup (Crock Pot) image

From Betty Crocker -- Slow Cooker recipes. NOTE: Posted as written, however, I cook the rice separately usually the night before if it is a work day, refrigerate the rice and then add it during the last 15-20 minutes to avoid mushy rice!

Provided by SarahBeth

Time 7h10m

Yield 1 crock pot meal, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 lb boneless skinless chicken thighs, cut into 1-inch pieces (5 thighs)
1/2 cup wild rice, uncooked
1/4 cup onion, chopped (fresh or frozen is fine)
2 (10 3/4 ounce) cans condensed cream of potato soup
1 (14 ounce) can chicken broth
1/4 teaspoon garlic powder
2 cups frozen sliced carrots
1 cup half-and-half

Steps:

Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in half-and-half. Increase heat setting to High.
Cover; cook 15 to 30 minutes longer or until hot.

CROCK POT CHICKEN AND WILD RICE SOUP

Crock Pot Chicken and Wild Rice Soup image

I found this recipe in a Crock Pot recipe box I recently purchased. It is easy to make and easier to eat! Especially great for a quick meal on a cold, winter day.

Provided by swampersmom

Categories < 15 Mins

Time 15m

Yield 9 1-1/2 cup servings

Number Of Ingredients 10

Ingredients

3 (14 1/2 ounce) cans chicken broth
2 lbs boneless skinless chicken breasts
2 cups water
1 cup sliced celery
1 cup diced carrot
1 (6 ounce) package long grain and wild rice blend
1/2 cup chopped onion
1/2 teaspoon fresh coarse ground black pepper
1 teaspoon dried parsley flakes
2 teaspoons white vinegar (optional)

Steps:

DO NOT use quick cooking or instant rice.
Combine broth, chicken (cut into bite size pieces), water, celery, carrots, rice and enclosed seasoning packet, onion, pepper and parsley flakes in a 4 to 7 quart Crock Pot slow cooker; mix well.
Cover; cook on LOW for 6 to 7 hours, or on HIGH 4 to 5 hours, or until chicken is tender.
Stir in vinegar, if desired.

Nutrition Facts : Calories 150.3, Fat 3.5, SaturatedFat 0.8, Cholesterol 64.6, Sodium 589.1, Carbohydrate 3.2, Fiber 0.8, Sugar 1.7, Protein 24.7

CROCK POT CHICKEN AND RICE SOUP

Crock Pot Chicken and Rice Soup image

Make and share this Crock Pot Chicken and Rice Soup recipe from Food.com.

Provided by Dreamer in Ontario

Categories Chicken Breast

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb boneless skinless chicken breast, cooked and cut into pieces
3 (14 1/2 ounce) cans chicken broth
2 cups frozen mixed vegetables
1/4 cup uncooked converted white rice
1/2 cup celery, sliced
1/2 cup water
1 tablespoon parsley flakes
2 teaspoons lemon and herb seasoning

Steps:

Combine all ingredients in your crock pot, cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
NOTE 1: If cooking on High, place celery in dish in microwave with 1 tbsp water, cover and microwave until celery is slightly soft before adding to crock pot.
NOTE 2: If soup is a little too thick, add more water and allow to cook for an additional 15 minutes.

Nutrition Facts : Calories 280.1, Fat 5.5, SaturatedFat 1.3, Cholesterol 72.6, Sodium 1212.2, Carbohydrate 21.9, Fiber 4.9, Sugar 1.2, Protein 35.2

Tips:

For a creamier soup, use half-and-half or heavy cream instead of milk.
Add a tablespoon of Dijon mustard for a tangy flavor.
If you like a little heat, add a teaspoon of chili powder or cayenne pepper.
For a more robust flavor, use chicken broth instead of water.
If you don't have a crock pot, you can make this soup in a Dutch oven over medium heat.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

Crock-pot chicken and rice soup is a delicious and easy-to-make meal that is perfect for a cold winter day. It is also a great way to use up leftover chicken. With a few simple ingredients and a little time, you can have a hearty and flavorful soup that the whole family will enjoy.

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