Crockpot Chicken and Rice Soup
This Crockpot Chicken and Rice Soup is a light, yet creamy one pot wonder! It’s easy, packed with veggies, chicken, and rice, and is loved by everyone — kids included!
Servings: 8 people
Calories: 395kcal
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 yellow onion finely diced
- 3 carrots finely diced
- 3 ribs celery finely diced
- 1 tablespoon minced garlic
- 1 (1 oz) packet ranch seasoning mix
- 1 tablespoon dried basil
- 1 teaspoon salt plus more to taste
- ½ teaspoon pepper
- 2 (32 oz) cartons chicken broth
- 1 cup uncooked white rice use a parboiled rice like Uncle Ben’s (anything that takes about 20 mins on the stove)*
- 1 (8 oz) container sour cream room temperature
- 1 (8 oz) block cream cheese room temperature, cubed into small pieces
Instructions
- Grease a 6 quart crockpot with cooking spray, then add in chicken, onion, carrots, celery, garlic, ranch seasoning, basil, salt, pepper, and chicken broth.
- Stir to combine, then cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.
- Uncover and stir in rice, sour cream, and cream cheese.
- Cover and cook for an additional 30 minutes - 1 hour on HIGH (even if you cooked on LOW before) or until the rice is cooked to your liking.
- Shred or cube chicken, taste and re-season if necessary, then serve and enjoy!
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Notes
*It's important to use the correct rice. Instant rice will become mushy and non-parboiled rice might take too long to cook.
Nutrition
Serving: 1serving | Calories: 395kcal | Carbohydrates: 30g | Protein: 31g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1672mg | Potassium: 736mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4406IU | Vitamin C: 5mg | Calcium: 119mg | Iron: 1mg
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