Slow Cooker Chicken and Rice Soup



  • 6 cups chicken stock
  • 1 cup uncooked ricewhite, brown, or wild
  • 5 cloves garlicminced
  • 1 large oniondiced
  • 3 carrotspeeled and diced into 1/4-inch thick rounds
  • 2 parsnipspeeled and diced into 1/4-inch thick rounds
  • 3 stalks celerydiced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1/4 cup corn starch
  • 1 pound whole Bella mushroomsthinly sliced
  • 2 tablespoons chopped fresh parsley


  • To the bowl of a 6-quart slow cooker, stir together the chicken stock, rice, garlic, onion, carrots, parsnips, celery, thyme, rosemary, and bay leaves.
  • Nestle in the chicken breasts. Cover and cook on low for 6 hours.
  • Remove chicken from the slow cooker and shred, using two forks. Remove 1/2 cup of the soup broth into a small bowl and whisk in the corn starch until smooth.
  • Stir the corn starch mixture back into the slow cooker, along with the shredded chicken and mushrooms. Cook on low for an additional 30 minutes.
  • Remove the bay leaves and serve immediately, garnished with parsley, if desired.

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