Crockpot Chicken and Rice Soup

Instructions:

1. Add the chicken, vegetables, seasonings, garlic, and broth to the crockpot.
2. Cover and cook:
   • LOW: 6–8 hours
   • HIGH: 3–4 hours
3. Remove the chicken, shred it with forks, then return it to the soup.
4. Add the uncooked rice and continue cooking:
   • LOW: 30–40 minutes
   • HIGH: 20 minutes
5. Stir well, taste, and adjust seasoning.
6. Serve warm with fresh parsley or a squeeze of lemon for brightness.

Variations

• Add a cup of spinach or kale during the last 10 minutes for extra greens.
• Stir in 1/2 cup heavy cream or a splash of evaporated milk for a creamier soup.
• Swap rice for orzo, barley, or wild rice for different textures.
• Add peas or corn toward the end for sweetness and color.

Tips

• For a brothier soup, cook the rice separately and stir it in at the end.
• If using jasmine or basmati rice, check early — they cook faster.
• If the soup thickens too much the next day, simply stir in additional broth when reheating.
• Chicken thighs stay extra tender if you plan a longer cook time.