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Cream of Chicken and Rice Soup

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!
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Prep Time 10 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 20 minutes
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.