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
- 1Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the olive oil in a large, nonstick pan over medium. Add the carrots, celery, and onion, and cook until the vegetables are beginning to soften, about 8 to 10 minutes. Stir in the garlic, salt, and pepper and cook 30 additional seconds. Remove from the heat and transfer to the bottom of the slow cooker.
- 2Add the rinsed brown rice to the slow cooker. Arrange the chicken breasts on top, then pour in 6 cups of the chicken stock. Add the bay leaf and thyme.
- 3Cover and cook on low for 5 to 6 hours or high for 2 1/2 to 3 1/2 hours, until the rice is tender and the chicken is cooked through. To prevent the chicken from becoming dry, check it early. (To check for doneness, insert an instant-read thermometer. The chicken is done when it registers 165 degrees F at the thickest part.) If the chicken finishes cooking before the rice, remove it first so that it does not overcook, then re-cover the slow cooker and continue cooking until the rice is tender. Remove the bay leaf and thyme stems and discard.
- 4Place the chicken on a plate or cutting board and let it cool slightly. With two forks or your fingers, shred the chicken, then return it to the slow cooker. Stir in the lemon juice. If you'd like the soup thinner, add additional stock until you reach your desired consistency. Taste and adjust the seasoning as desired. Serve warm, sprinkled with additional fresh thyme.
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.
