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    Home » Soup » Delicious Slow Cooker Chicken Rice Soup Recipe

    Delicious Slow Cooker Chicken Rice Soup Recipe

    Published: Nov 6, 2012 · Modified: Jun 14, 2021 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    A simple and hearty soup that you can add to your slow cooker so you come home to a delicious smelling Chicken Rice Soup. Full of vegetables and juicy rotisserie chicken, you will fill up on a steamy hot bowl and save some for another day. Promise there’s a spoonful of comfort in every bite!

    Good ol’ Daylight Savings. This is the week every year when I become depressed driving home from work in complete darkness, and also when I am awakened very early in the mornings by my already-early-rising boy, Elijah. Sunday morning he was ready to start the day at 3:30! “Mom! Is it time to get up?” I sternly said, “Absolutely not. Go back to sleep. It is the MIDDLE OF THE NIGHT.” Then he said, “Mom? You are my sweet girl and my best friend.” Those are some sweet words, but Mommy needs her sleep, dangit.

    This means winter is near. (I sighed as I wrote that.) I’m not ready. Winter can be rough on my mood and on my bones. There are good things about winter, however: Baking, not having to shave my legs every day, building snowmen with my boys, having Dan at home and…crockpot cooking! I love my crockpot. Actually, I desperately need a new one, but I love cooking in crockpots. Especially soups like this one that make my house smell like heaven.

    How To Make This Recipe

    In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

    Add to the skillet:

    1 yellow onion, chopped

    4 stalks celery, thinly sliced

    8 oz. baby carrots, thinly sliced

    8-oz. package sliced mushrooms

    3 jalapeno peppers, finely chopped

    3 cloves garlic, finely minced

    1/2 cup fresh parsley, finely chopped

    Cook, stirring, for 7 to 8 minutes. Remove from heat.

    Add the contents of the skillet to a large crock pot.

    Add:

    Meat from 1 Rotisserie chicken

    (I have rice shown here, but I don’t suggest adding it until later..)

    64 oz. chicken broth

    Salt and pepper, to taste

    Cook on Low heat for 6 hours. At the four-hour mark, add 1 cup of uncooked rice. If you add the rice too soon, it becomes mushy, I discovered the hard way.

    Serve warm with a crusty bread. What a perfect Fall soup!

    More Favorite Pip and Ebby Recipes

    • Grilled Scallops with Quinoa
    • Cheese-Stuffed Peppers
    • Roasted Pork with Black-Eyed Peas
    • Passion Fruit Ice Cream Cake
    • Stuffed Breakfast Tomatoes

    Chicken Rice Soup

    This soup is total delicious comfort in a bowl.
    No ratings yet
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 6 hours
    Servings: 8 servings
    Calories: 158kcal
    Author: Megan Porta

    Equipment

    • Crock Pot

    Ingredients

    • 2 tbsp. extra-virgin olive oil
    • 1 yellow onion chopped
    • 4 stalks celery thinly sliced
    • 8 oz. baby carrots thinly sliced
    • 8 oz. package sliced mushrooms
    • 3 jalapeno peppers finely chopped
    • 3 cloves garlic finely minced
    • 1/2 cup fresh parsley finely chopped
    • Meat from 1 Rotisserie chicken
    • 64 oz. chicken broth
    • salt and pepper to taste
    • 1 cup uncooked rice

    Instructions

    • Heat the olive oil in a large skillet over medium-high heat. Add onions, celery, carrots, mushrooms, jalapenos, garlic and parsley. Cook, stirring, for 7-8 minutes. Remove from heat.
    • Add contents of skillet to a large crock pot. Add chicken and broth. Cook on Low heat for 6 hours. At the four-hour mark, add the rice. Serve warm with a crusty bread.

    Nutrition

    Calories: 158kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 874mg | Potassium: 476mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4372IU | Vitamin C: 30mg | Calcium: 48mg | Iron: 1mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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    Reader Interactions

    Comments

    1. Gail

      January 18, 2013 at 3:55 pm

      Thank you for the great idea. I made it yesterday minus the rice and jalapenos and it turnd out great for a cold rainy day. I also have ALOT to freeze later for another day!

      Reply
    2. Smitten Foodie

      November 25, 2012 at 7:59 pm

      Looks delicious, so happy I can make it in my slow cooker on a busy day!

      Take care
      Connie

      Reply
    3. Jessica@AKitchenAddiction

      November 07, 2012 at 3:43 pm

      This is perfect comfort food!

      Reply
    4. DeDe@DesignedDecor

      November 06, 2012 at 11:49 pm

      This is a keeper. I will be trying this one! Thanks for sharing! I had to laugh about the shaving the legs part, because that is my only reason for liking winter! Lol

      Reply
    5. Kate@Diethood

      November 06, 2012 at 2:13 pm

      Awww he is so sweet! 🙂 But, I also hate the fact that both of my kids got up at 5:00 am that day.
      This soup sounds so nice and comforting. Here's to soup-eating and no-leg-shaving for the next few months!! Cheers! 🙂

      Reply
    6. QQ

      November 06, 2012 at 7:45 am

      looks yummy! 😀

      Reply

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