AI-generated serving inspiration; not a photograph of a tested recipe.
Rice is cooked separately so it does not absorb all the broth while the chicken simmers. That small extra step also makes leftovers easier: keep the rice in its own container and spoon it into each bowl just before serving.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
Separate rice keeps the broth clear.
The soup uses everyday refrigerator vegetables.
Ingredient notes
Low-sodium broth makes seasoning easier to control.
Use thawed chicken and keep the lid on during cooking.
Equipment you’ll need
6-quart slow cooker
Small saucepan
Instant-read thermometer
Helpful cooking tips
Leave extra rice separate when storing leftovers.
Skim the broth if excess fat collects on top.
Make it your own
Variations
Stir in chopped fresh parsley just before serving.
Substitutions
Use cooked small pasta in place of rice.
What to serve with it
Pair with buttered toast or a cucumber salad.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze the soup without rice for up to 3 months for best texture. Thaw in the refrigerator and cook fresh rice when serving.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I add dry rice at the beginning?
It is likely to become mushy over a long cook. Cooking it separately gives more predictable results.
Let’s get cooking
Slow Cooker Chicken Soup
A brothy chicken soup with carrots, celery, and rice for a quiet, hands-off supper.
Prep time
15 min
Cook time
6 hrs
Total time
6 hrs 15 min
Servings
6
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
6-quart slow cooker · Small saucepan · Instant-read thermometer
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Combine chicken, carrots, celery, onion, broth, garlic, thyme, salt, and pepper in a 6-quart slow cooker.
Cover and cook on LOW about 6 hours, until vegetables are tender and chicken reaches 165°F / 74°C.
Near the end, combine rice and water in a saucepan. Bring to a boil, cover, reduce to LOW, and cook 15–18 minutes; rest covered 5 minutes.
Remove chicken, shred with two forks, and return it to the soup. Stir in lemon juice.
Divide rice among bowls and ladle hot soup over it.
Cook’s notes
Leave extra rice separate when storing leftovers.
Skim the broth if excess fat collects on top.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/slow-cooker-chicken-soup.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
