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The secret to making this slow cooker chicken and rice soup lies in its simple, fresh ingredients. Here’s what you need: - 1 pound boneless, skinless chicken thighs - 1 cup jasmine or basmati rice - 4 cups low-sodium chicken broth - 2 cups water - 1 medium onion, diced - 2 carrots, chopped - 2 celery stalks, chopped - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - Salt and pepper to taste - 1 cup frozen peas - 2 tablespoons fresh parsley, chopped (for garnish) These ingredients work together to create a warm, nourishing dish. The chicken thighs keep the soup tender and flavorful. Jasmine or basmati rice adds a nice texture. Fresh vegetables like onion, carrots, and celery provide crunch and color. The herbs, garlic, and seasonings fill the soup with rich flavor. Using low-sodium chicken broth keeps it healthy, while the frozen peas add a pop of green. Finally, parsley gives a fresh finish. With these ingredients, you will craft a bowl of comfort that everyone will love. - Layering the chicken and seasoning: Start by placing 1 pound of boneless, skinless chicken thighs at the bottom of your slow cooker. Don’t forget to season them with salt and pepper. This gives the chicken great flavor as it cooks. - Combining the rice and broth mixture: In a large mixing bowl, mix together 1 cup of jasmine or basmati rice, 4 cups of low-sodium chicken broth, and 2 cups of water. Add in 1 diced onion, 2 chopped carrots, 2 chopped celery stalks, and 3 minced garlic cloves. Also, toss in 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 1 bay leaf. Stir well until everything is combined. - Cooking times for low and high settings: Pour the rice mixture over the chicken in the slow cooker. Make sure the chicken is submerged. Cover the cooker and set it on low for 6 to 8 hours or high for 3 to 4 hours. The chicken should be tender and fully cooked when done. - Shredding chicken and reintroducing it to the soup: About 30 minutes before serving, take the chicken thighs out of the soup. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the slow cooker. This adds texture and flavor to your soup. - Adding peas and seasoning adjustments: Stir in 1 cup of frozen peas and let the soup cook for another 30 minutes. During this time, taste the soup and adjust the salt and pepper as needed. - Garnishing before serving: Before serving the soup, remove the bay leaf. Serve it hot and garnish with 2 tablespoons of fresh parsley. This adds a nice touch of color and extra flavor to your comforting dish. What to do if soup is too thick If your soup turns out thick, don’t worry! Just add more broth or water. Stir well to mix. You can add a little at a time until it reaches your desired texture. Adjusting seasoning for taste Taste the soup before serving. If it needs more flavor, add salt or pepper. You can also sprinkle in some garlic powder or onion powder for extra taste. Always taste again after adding. Adding other spices or herbs Want to spice things up? Try adding a pinch of cayenne pepper or smoked paprika. Fresh herbs like thyme or basil can also boost flavor. Just toss them in during the last 30 minutes of cooking for the best results. Recommended side dishes to serve This soup pairs well with crusty bread or a fresh salad. A simple green salad with lemon dressing adds a nice crunch. You can also serve it with buttery crackers for a cozy touch. How to manage prep and cooking time effectively Prep time is just 15 minutes! Start by chopping your veggies and seasoning the chicken. Then, simply layer everything in the slow cooker. Set your timer and go about your day. Slow cooker alternatives and adjustments If you don’t have a slow cooker, you can use a pot on the stove. Cook on low heat for about 2 hours, stirring occasionally. Just keep an eye on it to avoid burning. You can also use a pressure cooker for a faster option. Cook on high for about 15 minutes. {{image_2}} You can easily swap ingredients to fit your taste. If you don’t have chicken, try turkey or tofu. Both give a great flavor. For rice, consider quinoa or barley. These grains change the texture and add nutrients. Want gluten-free soup? Use gluten-free broth instead of regular. Make sure your rice is also gluten-free. For a low-carb version, replace rice with cauliflower rice. This keeps the soup light and healthy. Spices can really boost the taste of your soup. Add cayenne or chili flakes for heat. You can also stir in other veggies, like spinach or bell peppers. These changes add color and nutrition to your dish. To store your slow cooker chicken and rice soup, let it cool first. Then, place it in an airtight container. This keeps the soup fresh. You can store it in the fridge for up to three days. Always check for any off smells or changes in color before eating. If it looks or smells funny, toss it out. To freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. You can freeze it for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. This helps keep the flavor. Reheat it on the stove or in the microwave. Stir well to ensure even heating. In the fridge, the soup lasts about three days. In the freezer, it stays good for three months. After that, the quality may drop. Always label your containers with the date. This helps you track how long it's been stored. Enjoy your comforting soup without worry! Yes, you can use frozen chicken thighs in this soup. Just add them directly to the slow cooker without thawing. The cooking time may increase by about 30 minutes. Make sure the chicken is fully cooked before serving. I recommend checking that it reaches an internal temperature of 165°F for safety. Yes, you can make this recipe in an Instant Pot. Use the sauté function to cook the veggies first. Then add the chicken, rice, broth, and water. Seal the lid and cook on high pressure for about 15 minutes. Allow a natural release for 10 minutes before opening. Shred the chicken and add the peas as you do in the slow cooker. To reheat leftovers, use a pot on the stove over low heat. Add a splash of water or broth to keep it moist. Stir often to avoid burning. You can also use a microwave. Place the soup in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between. - How to maintain texture and flavor during reheating: Adding a bit of fresh herbs or a squeeze of lemon can brighten the flavors. This helps keep the soup tasting fresh. - Recommended reheating methods: Using a stovetop is best for even heating. The microwave works too but be careful not to overheat it. In this post, we explored a comforting chicken and rice soup from start to finish. We covered ingredients, step-by-step cooking instructions, and tips for flavor and storage. Remember, you can easily swap ingredients for your taste or dietary needs. Cooking does not have to be hard. It can be fun and rewarding. Enjoy making this soup on a chilly day. It’s sure to warm your heart and home. Keep experimenting, and you’ll find your best version of this dish.

Slow Cooker Chicken & Rice Soup

Warm up your day with this Cozy Slow Cooker Chicken & Rice Soup recipe! Packed with tender chicken, aromatic spices, and wholesome veggies, it's the perfect comfort food for any occasion. Simply toss the ingredients into your slow cooker, and let it do all the work for you. Your family will love this easy, hearty meal. Click through to discover this delicious recipe and warm your heart! #SlowCookerSoup #ComfortFood #EasyRecipes #ChickenSoup
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Ingredients
  

1 pound boneless, skinless chicken thighs

1 cup jasmine or basmati rice

4 cups low-sodium chicken broth

2 cups water

1 medium onion, diced

2 carrots, chopped

2 celery stalks, chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt and pepper to taste

1 cup frozen peas

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Place the boneless chicken thighs at the bottom of the slow cooker. Season with salt and pepper.

    In a large mixing bowl, combine the rice, chicken broth, water, diced onion, carrots, celery, minced garlic, thyme, oregano, and bay leaf. Stir well to combine.

      Pour the rice mixture over the chicken in the slow cooker, ensuring the chicken is submerged.

        Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is cooked through and tender.

          About 30 minutes before serving, remove the chicken thighs from the soup and shred them using two forks. Return the shredded chicken back to the slow cooker.

            Stir in the frozen peas and allow to cook for an additional 30 minutes. Adjust salt and pepper to taste.

              Remove the bay leaf before serving.

                Serve hot, garnished with fresh parsley for a pop of color and flavor.

                  Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6