Cream of Chicken and Rice Soup

When the chilly winter evenings roll in, nothing beats a warm bowl of Cream of Chicken and Rice Soup. I can still remember the first time I savored this delightful concoction; it was a Sunday family gathering, and my grandmother had just pulled it from her trusty slow cooker. The aroma that filled the kitchen was utterly irresistible, beckoning everyone to the dining table. As I scooped the creamy soup into my bowl, I felt a wave of comfort wash over me. It was a bowl of love, rich with tender pieces of chicken, hearty rice, and vibrant carrots. Each spoonful was a warm hug, reminding me of simpler times spent with loved ones. Today, I adore recreating this dish, filling my home with its homey fragrance. It’s a staple in my kitchen, especially when I want to bring a bit of nostalgia and comfort into my life.

Cream of Chicken and Rice Soup Ingredients

When it comes to crafting the perfect Cream of Chicken and Rice Soup, the ingredients play a crucial role in achieving that heartwarming flavor. Each component contributes to the dish’s richness, ensuring a delightful blend of textures and tastes. Let’s take a closer look at these star players.

• 1/2 cup long grain brown rice – This is the base of the soup, providing a nutty flavor and hearty texture. Remember, it’s not the quick-cooking type, so it holds up well in the slow cooker.
• 3 carrots – Peeled and sliced, these add sweetness and vibrant color to the dish.
• 1 large potato – Cut into 1-inch cubes, it adds creaminess as it breaks down during cooking.
• 1 stalk celery – Diced celery contributes a fresh crunch and aromatic quality.
• 1 yellow onion – Diced onion brings depth of flavor and sweetness. You can also use a sweet onion for a milder taste.
• 2 garlic cloves – Minced garlic enhances the overall taste, adding a savory note.
• 1/2 teaspoon black pepper – This seasoning adds warmth and a hint of spice.
• 1/4 teaspoon crushed red pepper flakes – For those who like it a little spicy, this optional ingredient can elevate the flavor.
• 1/2 teaspoon kosher or sea salt – Season to taste, enhancing all the flavors in the soup.
• 2 fresh sprigs thyme – Thyme adds an earthy, aromatic quality.
• 1 pound boneless and skinless chicken breast – Cut into 1-inch pieces, this is the heart of the soup, providing protein and flavor.
• 4 cups chicken broth – A rich base for the soup, I recommend bone broth for extra flavor.
• 1 cup milk – I used 1%, but feel free to choose your preferred type. Skim milk is not recommended for this recipe.
• 1 tablespoon cornstarch – This will help thicken the soup if desired.

Preparation Steps for Cream of Chicken and Rice Soup

Making Cream of Chicken and Rice Soup is not only rewarding but also straightforward. With a few simple steps, you’ll be on your way to enjoying a comforting dish that warms your soul. Let’s dive into the preparation!

1. Start by gathering all your ingredients on the countertop. It makes the process smoother when everything is within reach, and you can enjoy the vibrant colors and textures of the veggies.
2. In your slow cooker, add the long grain brown rice, ensuring it’s evenly distributed at the bottom.
3. Next, add the chopped carrots, potato, and celery. These ingredients will infuse the soup with their natural sweetness and add hearty texture as they cook.
4. Now, add the diced yellow onion and minced garlic. They will create a fragrant base that enhances the overall flavor of the soup.
5. Season your mixture with black pepper, crushed red pepper flakes, and kosher salt. These spices will elevate your soup, making every spoonful a delicious experience.
6. Now, gently stir everything to combine the ingredients well. It’s crucial to ensure the rice is mixed with the veggies to absorb all those flavors.
7. Next, add the fresh thyme sprigs and cut the chicken breast into pieces. Add the chicken on top of the vegetable mixture.
8. Pour in the chicken broth, ensuring that all the ingredients are submerged in the liquid. This will help everything cook evenly.
9. Cover your slow cooker and set it to low heat. Cook for about six to eight hours. During this time, the chicken will become tender, and the rice and vegetables will absorb all the flavors.
10. Once the cooking time is up, check that the chicken is fully cooked and the carrots and rice are tender. If you’d like a thicker soup, whisk together the milk and cornstarch in a separate bowl.
11. Stir the milk mixture into the soup, cover, and continue to cook for an additional ten minutes. This step will help thicken the soup to your liking.
12. Finally, give everything a good stir, taste, and adjust the seasonings as necessary. Serve the Cream of Chicken and Rice Soup hot, garnished with fresh herbs if desired!

Making Adjustments

Cooking is a creative process, and your Cream of Chicken and Rice Soup can be tailored to your taste and pantry! Here are some tips to help you make adjustments as needed:

• Storage: If you have leftovers, cool the soup completely before transferring it to airtight containers. Store in the refrigerator for up to four days.
• Freezing: This soup freezes beautifully! Portion it out in freezer-safe containers, and it can last for up to three months. Just thaw and reheat when you’re ready to enjoy.
• Pairing: This soup pairs wonderfully with a side salad or some crusty bread for a complete meal. Consider a light vinaigrette to complement the creamy flavors.
• Variations: Feel free to add other vegetables like peas or spinach for added nutrition. You can also experiment with different herbs like rosemary or parsley.
• Thickening: If you prefer a thicker soup, add more cornstarch mixed with a bit of cold water during the last cooking time to achieve your desired consistency.

How to Serve Cream of Chicken and Rice Soup

Serving your Cream of Chicken and Rice Soup can be just as delightful as making it. Here are some practical serving suggestions to ensure everyone enjoys this comforting dish:

• With a Side Salad: Pair your soup with a fresh garden salad topped with your favorite dressing for a balanced meal.
• Crusty Bread: Serve with slices of crusty artisan bread or buttery rolls to soak up every last drop of the soup.
• Garnishing: Add a sprinkle of fresh herbs, like parsley or thyme, on top for a pop of color and extra flavor.
• Seasonal Enjoyment: This soup is perfect for winter gatherings or cozy family dinners. It’s also a great option for meal prep on Sundays!
• Storage Tips: If you have leftovers, store them in airtight containers. The soup will thicken as it cools, so you might want to add a splash of broth when reheating.
• Perfect for Entertaining: If you’re hosting a gathering, serve it in a large pot and let guests help themselves. It’s a crowd-pleaser!

FAQ

Conclusion

The Cream of Chicken and Rice Soup stands out as a comforting dish that brings warmth and nostalgia to every spoonful. Its creamy texture, hearty ingredients, and easy preparation make it a favorite in my home. I encourage you to give this recipe a try. Whether you’re enjoying it on a chilly evening or serving it at a family gathering, it’s sure to be a crowd-pleaser that warms your heart and home.

Cream of Chicken and Rice Soup

The ultimate comfort food, Cream of Chicken and Rice Soup is creamy, hearty, and packed with flavor. Perfect for a cozy evening in, this easy weeknight dinner will warm your soul!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 hours hrs 10 minutes mins

Total Time 8 hours hrs 20 minutes mins

Servings: 8 servings

Course: Dinner, Soups

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup long grain brown rice
• 3 carrots peeled and sliced
• 1 large potato cut into 1 inch cubes
• 1 stalk celery diced
• 1 yellow onion diced
• 2 garlic cloves minced
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher or sea salt more or less to taste
• 2 sprigs fresh thyme stems removed
• 1 pound boneless and skinless chicken breast cut into 1 inch pieces
• 4 cups chicken broth recommend bone broth
• 1 cup milk 1% preferred, skim not recommended
• 1 tablespoon cornstarch

Equipment

• Slow Cooker
• Cutting Board
• Wooden Spoon
• Chef's Knife
• Whisk
• Mixing Bowl
• Peeler

Method

 

1. Add all ingredients, except milk and cornstarch, to the slow cooker and stir to combine. Cover and cook on low 6 to 8 hours, or until chicken is cooked and carrots and rice are tender.
2. Before turning off the slow cooker, add the milk and stir to combine. Cook about an additional 10 minutes.
3. If a thicker soup is preferred: whisk together the milk with 1 tablespoon cornstarch. Add the milk mixture and stir. Cover, and continue cooking until soup has thickened, about 10 minutes.

Notes

• If you prefer a more subtle onion flavor: saute diced onion in 1 tablespoon olive oil until tender, about 5 minutes. Add to slow cooker.

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