Crockpot Chicken Rice Soup Recipe

Name: Crockpot Chicken Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups Water; 2 cups Chopped Carrots; 1 cup Chopped Onion; 1 cup Chopped Celery; 1 Tablespoon Chopped Fresh Sage; 1 Tablespoon Chopped Fresh Basil; 1 teaspoon Dried Thyme Leaves; 1 whole Chicken Breast, Cut Into Bite Size Pieces; 1 cup Uncooked Rice; 2 cups Frozen Peas

Servings: persons

8 cups Water
2 cups Chopped Carrots
1 cup Chopped Onion
1 cup Chopped Celery
1 Tablespoon Chopped Fresh Sage
1 Tablespoon Chopped Fresh Basil
1 teaspoon Dried Thyme Leaves
1 whole Chicken Breast, Cut Into Bite Size Pieces
1 cup Uncooked Rice
2 cups Frozen Peas

1
Turn the crockpot on high, and add all the ingredients except the rice and peas.
2
You can substitute any herbs youd like...this is what I happened to have around.
3
Let cook on high for two hours, or one hour before you want to eat.
4
Add the rice.
5
Right before you want to serve it, add the frozen peas and let them warm through.
6
For step by step instructions with pictures, see related link!

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 cups Water, 2 cups Chopped Carrots, 1 cup Chopped Onion, 1 cup Chopped Celery, and more.

Yes, Crockpot Chicken Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crockpot Chicken Rice Soup

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