Chicken and Rice Soup II

Chicken and Rice Soup II


"Savory and tasty, a great recipe to make. Just throw everything in the slow cooker on your way out the door in the morning, and a delicious soup will greet you on your return. The whole family will like this down to home soup."

Ingredients {{adjustedServings}} servings 277 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1099 mg
  • 44%

Based on a 2,000 calorie diet

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  1. Combine celery, chicken pieces, chicken broth, water, mixed vegetables, rice, parsley and herb seasoning in a slow cooker. Cover, and cook on low 6 to 8 hours. If soup is too thick, add more water to dilute and allow 15 minutes of additional cooking time.
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Reviews 34

  1. 45 Ratings


This was really good. The whole family enjoyed it. Reading all the problems w/the rice turning the soup to mush, I came up with this solution. I made the soup according to the directions (adding a little more spices to my liking) and instead of adding the rice to the soup to cook, I made the rice first (I used instant rice) and then the last 30 minutes or so, just added the rice to the soup. Came out more like soup, not mush. Hope this helps anyone else. Thanks for the recipe Corwyn. This one is a keeper.


This soup is delicious and it is one of my favorite dishes in the winter. It goes great with some home made whole wheat bread. I like to spice up the soup a bit by adding some thyme, garlic, and basil. Find the right combination of these three to meet your taste buds. For the listed recipe that serves six, I add one crushed clove of garlic, about 1 tablespoon of dried basil, and 1/2 tablespoon of dried thyme. You don't want to overpower the original recipe's taste, just add some more subtleties. If you're having problems with mushy rice, make sure to use parboiled rice. I've never had the problem with mushy rice when I've used parboiled.


Loved this soup...added some more flavors to it...I cooked onions with the chicken and placed them in the soup, along with thyme, pepper, a little salt and flavored chicken broth..I used four cans instead of three, I also waited till the last half an hour to put the rice in the pot. It came out delicious, everyone enjoyed it...along with garlic bread. It is lite but yet hits the spot on a cold New England day. Thank you for the easy yet great recipe!