Crock Pot Chicken and Rice Soup
This Crock Pot Chicken and Rice Soup provides 32g protein and 300 calories per serving — a lower-calorie option for cutting phases. Quick prep yields 6 servings in one pot, reducing cleanup and cooking overhead. Use it to stay full between meals without compromising your daily calorie target.
Ingredients
- •Olive oil(10g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Carrots(600g)
- •Celery(160g)
- •Yellow Onion(120g)
- •Garlic(120g)
- •1 teaspoon kosher salt
- •1/2 teaspoon ground black pepper
- •Brown Rice(240g)
- •Chicken Breast, Boneless Skinless(680g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Low Sodium Chicken Broth(1920g)
- •1 bay leaf
- •Thyme, Fresh
- •Lemon Juice, Fresh(30g)
Instructions
- 1Heat the olive oil in a large pot over medium heat. Add the carrots, celery, and onion, and cook 8–10 minutes, stirring occasionally, until the vegetables begin to soften and become translucent at the edges.
- 2Stir in the garlic and cook 30 seconds over medium heat until fragrant, then remove from heat.
- 3Add the rinsed brown rice to the pot, then arrange the chicken breasts on top. Pour in the chicken broth and add the fresh thyme. Stir gently to combine, then cover with a lid.
- 4Bring to a boil over high heat (about 2–3 minutes), then reduce heat to low and simmer covered for 45–50 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F at the thickest part.
- 5Transfer the chicken breasts to a cutting board and let cool for 2–3 minutes. Using two forks or your fingers, shred the chicken into bite-sized pieces, then return it to the pot.
- 6Stir in the fresh lemon juice and taste the soup. Add additional broth if you prefer a thinner consistency, and adjust seasoning as needed.
- 7Divide the soup evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing, then refrigerate for up to 4 days.
Nutrition — Per Serving
300
calories
32g
protein
5g
fat
- Carbohydrates
- 30g
- Saturated fat
- 1.0g
- Sodium
- 563 mg
- Dietary fiber
- 4.6g
6 servings per batch · ~647g each
Macro data sourced from USDA FoodData Central
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How much protein does Crock Pot Chicken and Rice Soup have per serving?
Each serving contains 32g of protein and 300 calories with a balanced macro split of 5g fat and 30g carbs. This makes it a lean option for hitting protein targets without excess calories.
How long does Crock Pot Chicken and Rice Soup take to prep?
This recipe has quick prep time and batch-makes 6 servings at once, so you can prepare an entire week's worth of lunches or light dinners in minimal active time.
Is Crock Pot Chicken and Rice Soup good for fat loss?
At just 300 calories and 5g fat per serving with solid 32g protein, this soup is structured for fat loss phases where you need high volume and satiety without calorie density. The carbs are moderate at 30g, making it easy to fit into a deficit.
