Description
A comforting and creamy chicken and rice soup made in a crockpot, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb or 450 g)
- 1 cup long-grain rice (uncooked)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (about 1 liter)
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the ingredients by chopping the vegetables and mincing the garlic.
- Layer the ingredients in the crockpot, starting with the chicken, followed by the onion, carrots, celery, and garlic.
- Add the uncooked rice and seasonings over the vegetables.
- Pour in the chicken broth, ensuring all ingredients are submerged.
- Cook the soup on low for 6-7 hours or on high for 3-4 hours.
- Stir in the heavy cream once cooking is complete.
- Taste and adjust seasoning with additional salt and pepper if needed.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Swap chicken breasts for thighs for a richer flavor.
- Use brown rice for a healthier option, but adjust cooking time accordingly.
- For a vegetarian version, replace chicken with mushrooms and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Creamy Chicken and Rice Soup, Crockpot Soup, Comfort Food, Easy Soup Recipe