Crockpot Creamy Chicken Rice Soup
A hearty and comforting soup featuring tender chicken, wholesome rice, and fresh vegetables in a rich and creamy broth, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts
- 1 cup long-grain white rice, rinsed
- 4 cups low-sodium chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt more to taste
- 1 cup heavy cream (or half-and-half)
- 1 tablespoon lemon juice
- to garnish Fresh parsley, chopped for garnish
Instructions
Preparation
- Dice the carrots, celery, and onion into small, even pieces.
- Mince the garlic cloves, and rinse the rice under cold water until the water runs clear.
Cooking
- Place the boneless skinless chicken breasts at the bottom of your crockpot.
- Layer the diced carrots, celery, and onion over the chicken in the crockpot.
- Sprinkle the minced garlic on top.
- Add the dried thyme, dried parsley, black pepper, and salt over the mixture, and stir gently.
- Pour the rinsed long-grain rice over the mixture, then add the low-sodium chicken broth.
- Cover the crockpot and set it to low for 6 hours or high for 3-4 hours.
- Once cooking is complete, shred the chicken and stir it back into the soup.
- Add the heavy cream and lemon juice, and stir well.
- Taste the soup and adjust seasonings if needed.
- Ladle the soup into bowls, garnishing each serving with freshly chopped parsley.
Notes
Use fresh ingredients for better flavor. Adjust cooking time depending on your crockpot's temperature variance. Store leftovers in an airtight container for 3-4 days. Can freeze for up to 3 months.