This crockpot chicken and rice soup is soul-warming comfort food perfect for cold nights and rainy days! The whole family will love this easy recipe that needs just a few ingredients.
We are only six days into the GraceFULL Suppers series and already I have had to practice what I’m preaching about giving myself grace when it comes to supper.
Last week the chest cold that is plaguing our community took me out of commission for a few days. When I’m sick, I find that I am really good at piling on supper-related guilt, which only serves to make me feel worse. I had a list of recipes that I wanted to make for suppers and test for the blog and zero energy to go to the store.
Instead, we ate leftovers, and freezer meals, and, yes, we ordered pizza. And you know what? It was fine! It was a great reminder for me that sometimes I just need to let go of the pressure I put on myself to have perfect supper menus and homemade dinners every night. We didn’t starve, and I actually ended up creating this delicious crockpot soup recipe.
With no meals in the house to eat and zero energy for a trip into town, I scrounged around in my freezer and produce drawer and came up with this soul-warming, perfect for a rainy day soup.
I get requests for crockpot recipes pretty often, and I totally get that. When the weather turns cooler and our schedules get busier, crockpots are our suppertime BFFs. Who doesn’t love coming home to dinner that’s been cooking all day while you were out and about? Or smelling the delicious aroma of dinner cooking while you work from home?
Unfortunately, sometimes crockpot recipes can really be lacking in the flavor department. Food benefits from the browning and caramelizing that happens when we roast or grill it, but when it just simmers all day in the crockpot it doesn’t get any of that flavor boost. I tackle that by adding flavor to the base of the soup in two key ways: a few dashes of Worcestershire sauce and a bay leaf.
Chicken breasts simmer in the stock for about 5 hours until they are ready to pull apart. Then we remove the bay leaf, shred the chicken, and add chopped carrots, mushrooms, white rice, and fresh thyme. The soup cooks on low for another two hours, after which you can choose your own adventure. You can serve it once the rice is tender or, if you let it cook a little longer, the rice will thicken the soup and it will become more like a chicken and rice casserole. Both ways are delicious and filling.
Try making a pot of soup on Sundays to eat for lunch or have for leftovers when things get busy throughout the week. I hope you enjoy!
- 2 chicken breasts
- 64 oz chicken stock
- 1 bay leaf
- 1/ tbsp garlic powder
- 3 dash Worcestershire sauce
- 1 cup white rice
- 5 carrots, chopped
- 8 oz mushrooms, rough chop
- 5 thyme sprigs, leaves removed
- In slow cooker combine chicken stock, bay leaf, Worcestershire sauce, and garlic powder. Stir to combine and add chicken breasts. Turn slow cooker to low and cook 4-6 hours. Chicken should be ready at 4 hours, but can continue cooking on low or stay on warmer until you are ready to add other ingredients.
- Once chicken is cooked, shred chicken and remove bay leaf from stock. Add chopped carrots, chopped mushrooms, white rice, and thyme leaves. Stir to combine and cook for an additional hour and a half to two hours on low. Stir occasionally to make sure rice isn't collecting on bottom of pot. You can cook the soup to your desired consistency, the longer the rice cooks, the thicker the soup will get.
Join me for the month of October as we dive into GraceFULL Suppers, a 31 day series on finding grace in the kitchen and savoring suppertime. You can find all the posts in this series here and I hope you’ll join in sharing what #graceFULLsuppers look like at your house on Twitter and Instagram.