# Crockpot Hearty Chicken and Rice Soup

A slow-cooker take on Fannie Farmer's spare, elegant broth soup — deeply savory from pancetta and aromatics, finished with tender rice.

_Soup · American_

Prep: 15 min · Cook: 240 min · Total: 255 min · Yields: 4 servings

## Ingredients

- 6 cups chicken stock (good-quality, low-sodium)
- 2 oz pancetta (finely diced, substitute for lean raw ham)
- 2 medium carrot (peeled, cut into small cubes)
- 2 celery stalks (sliced thin)
- 1 medium yellow onion (thinly sliced)
- ½ bay leaf
- ½ tsp whole black peppercorns
- ½ tsp kosher salt (plus more to taste)
- ⅔ cup long-grain white rice (uncooked)

## Instructions

1. Add the 6 cups chicken stock to the insert of a 4–6 quart slow cooker.
2. Stir in the 2 oz pancetta, 2 medium carrots, 2 celery stalks, 1 sliced yellow onion, 0.5 bay leaf, 0.5 tsp whole black peppercorns, and 0.5 tsp kosher salt.
3. Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours, until the aromatics are fully softened and the broth is fragrant.
4. Set a fine-mesh strainer over a large bowl or pot and pour the broth through it, discarding the solids (pancetta, vegetables, bay leaf, and peppercorns).
5. Return the strained broth to the slow cooker insert and taste for salt, adjusting as needed.
6. Cook the 0.67 cup long-grain white rice separately in a small saucepan according to package directions until just tender, then drain.
7. Ladle the hot strained broth into bowls and add a generous spoonful of the cooked rice to each serving.

## Tip

> Straining the broth after slow-cooking is the move that keeps it crystal-clear and restaurant-quality — don't skip it. If you want a cloudier, heartier result, skip the strain and shred in some poached chicken breast instead.

Tags: slow-cook, comfort-food, gluten-free, weeknight, one-pan

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Canonical: https://just-recipes.io/recipes/crockpot-hearty-chicken-and-rice-soup
Source: https://www.gutenberg.org/ebooks/27700