Slow Cooker Chicken and Rice Soup

When the weather turns chilly, there's nothing quite like a warm bowl of soup to bring comfort and warmth to your day. Among the myriad of soup varieties, chicken and rice soup holds a special place in many hearts. It’s a dish that evokes memories of cozy family dinners and nurturing care, often passed down through generations. This Cozy Comfort Slow Cooker Chicken and Rice Soup is not just a meal; it's an embrace in a bowl, perfect for those cold winter evenings or busy weeknights when you need a nutritious meal without the fuss.

Warm up your chilly evenings with a bowl of Cozy Comfort Slow Cooker Chicken and Rice Soup. This heartwarming recipe combines tender chicken, wholesome rice, and aromatic vegetables, all slowly cooked to perfection. With minimal effort, you can come home to a delicious meal ready to nourish your body and soul. It's an ideal choice for busy weeknights or cozy family gatherings. Embrace the simple joys of home cooking while savoring rich flavors and delightful textures in every spoonful.

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Ingredients

2 boneless, skinless chicken breasts

1 cup long-grain white rice, rinsed

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

6 cups low-sodium chicken broth

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon black pepper

1/2 teaspoon salt (adjust to taste)

1 bay leaf

1 tablespoon lemon juice

2 tablespoons olive oil

Fresh parsley, chopped for garnish (optional)

Instructions

Prepare the Chicken: In a pan over medium heat, add the olive oil. Once hot, sear the chicken breasts for 2-3 minutes on each side until slightly browned. Remove from the pan and set aside.

Sauté the Vegetables: In the same pan, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.

Combine Ingredients in Slow Cooker: In a slow cooker, add the sautéed vegetables, rinsed rice, chicken breasts, chicken broth, thyme, oregano, black pepper, salt, and bay leaf.

Cook: Cover the slow cooker and set to low heat for 6-7 hours or high heat for 3-4 hours, until the chicken is cooked through and tender.

Shred the Chicken: About 30 minutes before serving, carefully remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the soup along with the frozen peas, and stir to combine.

Add Lemon Juice: Just before serving, stir in the lemon juice for a refreshing zing. Remove the bay leaf and taste the soup, adjusting salt and pepper if necessary.

Serve: Ladle the soup into bowls and garnish with fresh chopped parsley, if desired. Enjoy this warm, comforting bowl of soup on a chilly day!

Prep Time, Total Time, Servings: 15 minutes | 7 hours | 6 servings