Slow-Cooker Chicken and Rice Soup
By Cecelia JenkinsPublished on October 8, 2015
Time
2 hours on high or 3 hours on low
Yield
Serves 6 to 8
Ingredients
6 (5- to 7-ounce) bone-in chicken thighs Salt and pepper 1 teaspoon vegetable oil 1 onion, chopped2 carrots, peeled and cut into ¼-inch pieces2 celery ribs, chopped2 teaspoons minced fresh thyme ¼ cup dry white wine 7 cups chicken broth 1 tablespoon soy sauce 1 bay leaf 1 ½ cups instant white rice 2 tablespoons minced fresh parsley 1 tablespoon lemon juice
Before You Begin
The test kitchen prefers Minute brand instant rice.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until well browned, 7 to 9 minutes. Transfer chicken to slow cooker.
- Add onion, carrots, celery, 1 teaspoon salt, and 1/2 teaspoon pepper to now-empty skillet and reduce heat to medium. Cook until just softened, about 5 minutes. Add thyme and cook until fragrant, 30 seconds. Stir in wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute. Transfer mixture to slow cooker. Add broth, soy sauce, and bay leaf.
- Cover and cook until chicken is tender, about 2 hours on high or 3 hours on low. Transfer chicken to carving board and let cool slightly, then discard skin. Using 2 forks, shred chicken into bite-size pieces. Discard bones and bay leaf.
- Stir rice into soup. Cover and cook until tender, about 8 minutes on high or 15 minutes on low. Stir in parsley, lemon juice, and shredded chicken. Season with salt and pepper to taste. Serve.
Time
2 hours on high or 3 hours on lowYield
Serves 6 to 8Ingredients
6 (5- to 7-ounce) bone-in chicken thighs
Salt and pepper
1 teaspoon vegetable oil
1 onion, chopped
2 carrots, peeled and cut into ¼-inch pieces
2 celery ribs, chopped
2 teaspoons minced fresh thyme
¼ cup dry white wine
7 cups chicken broth
1 tablespoon soy sauce
1 bay leaf
1 ½ cups instant white rice
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
Ingredients
6 (5- to 7-ounce) bone-in chicken thighs
Salt and pepper
1 teaspoon vegetable oil
1 onion, chopped
2 carrots, peeled and cut into ¼-inch pieces
2 celery ribs, chopped
2 teaspoons minced fresh thyme
¼ cup dry white wine
7 cups chicken broth
1 tablespoon soy sauce
1 bay leaf
1 ½ cups instant white rice
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
Ingredients
6 (5- to 7-ounce) bone-in chicken thighs
Salt and pepper
1 teaspoon vegetable oil
1 onion, chopped
2 carrots, peeled and cut into ¼-inch pieces
2 celery ribs, chopped
2 teaspoons minced fresh thyme
¼ cup dry white wine
7 cups chicken broth
1 tablespoon soy sauce
1 bay leaf
1 ½ cups instant white rice
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
Why This Recipe Works
Most recipes for this rather simple soup are quite bland. To kick things up a notch, we first seared our bone-in chicken thighs in a skillet to build flavor (fond) before adding onions, carrots, celery, and some white wine to the pan. We then transferred the contents of the skillet to the slow cooker along with store-bought broth to reinforce the soup’s chicken flavor. Soy sauce added to the finished soup upped the meaty flavor, and a bay leaf added an herbal note. To prevent the rice from becoming mushy and blowing apart, we used instant rice, which needed just 10 minutes to rehydrate in the savory broth.
Before You Begin
The test kitchen prefers Minute brand instant rice.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until well browned, 7 to 9 minutes. Transfer chicken to slow cooker.
- Add onion, carrots, celery, 1 teaspoon salt, and 1/2 teaspoon pepper to now-empty skillet and reduce heat to medium. Cook until just softened, about 5 minutes. Add thyme and cook until fragrant, 30 seconds. Stir in wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute. Transfer mixture to slow cooker. Add broth, soy sauce, and bay leaf.
- Cover and cook until chicken is tender, about 2 hours on high or 3 hours on low. Transfer chicken to carving board and let cool slightly, then discard skin. Using 2 forks, shred chicken into bite-size pieces. Discard bones and bay leaf.
- Stir rice into soup. Cover and cook until tender, about 8 minutes on high or 15 minutes on low. Stir in parsley, lemon juice, and shredded chicken. Season with salt and pepper to taste. Serve.
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