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- 1 pound boneless, skinless chicken thighs - 1 cup uncooked long-grain white rice - 4 cups chicken broth - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced In this creamy chicken and rice soup, chicken thighs offer great flavor. I like using boneless and skinless thighs because they stay tender during cooking. For the rice, I choose long-grain white rice. It cooks well and adds a nice texture to the soup. The diced onion, carrots, and celery create a classic base. These vegetables add sweetness and crunch. Garlic, with its strong aroma, enhances the soup even more. - 1 teaspoon dried thyme - 1 teaspoon dried parsley - 1/2 teaspoon black pepper - Salt to taste I use thyme and parsley to add depth to the flavor. They bring out the best in the chicken and make the soup taste fresh. Black pepper adds a little heat, while salt helps to balance all the flavors. Adjust the salt to your liking for the perfect blend. - 1 cup heavy cream - Fresh parsley for garnish Heavy cream gives the soup its rich and creamy texture. It makes every spoonful feel indulgent. Fresh parsley adds a pop of color and a fresh finish when you serve the soup. It's that simple! - Placing Ingredients First, take the slow cooker and place the chicken thighs at the bottom. This helps the chicken stay moist as it cooks. Next, add the uncooked rice on top of the chicken. Pour the chicken broth over it all. Then, add the diced onion, carrots, celery, and garlic. This gives the soup its rich flavor. - Layering Technique Sprinkle the dried thyme, dried parsley, and black pepper over the whole mixture. Make sure to add salt to taste. Gently stir everything together. This step ensures that the chicken is covered in broth. Proper layering helps the flavors mix well while cooking. - Low vs. High Heat You can cook the soup on low for 6-7 hours or on high for 3-4 hours. I prefer low heat; it makes the chicken super tender. If you choose high heat, just keep an eye on it. Either way, the smell will be amazing! - Checking for Doneness To check if the chicken is done, look for it to be fully cooked and tender. You can use a fork to poke it. If it falls apart easily, it's ready to shred. - How to Shred Chicken Once the chicken is cooked, take it out of the slow cooker. Use two forks to shred it into bite-sized pieces. It’s fun and simple! Just pull the chicken apart gently. - Incorporating Cream After shredding, return the chicken to the slow cooker. Now, stir in the heavy cream. This is what makes the soup creamy and rich. Mix well until everything is combined and creamy. Let it heat through for 15-20 minutes. Taste and adjust the seasoning if needed. - Choosing the Right Chicken: I recommend using boneless, skinless chicken thighs. They stay juicy and tender during cooking. If you prefer chicken breasts, they work too, but watch for dryness. - Rice Cooking Tips: Use long-grain white rice for a fluffy texture. Avoid adding too much rice. It can soak up the broth and make the soup thick. Stick to one cup for the best result. - Adding More Vegetables: Feel free to mix in extra veggies like peas or corn. They add color and nutrition. You can also try spinach for a fresh twist. - Spice Adjustments: Want more heat? Add a dash of cayenne or red pepper flakes. For a herby flavor, consider adding fresh herbs like dill or basil. - Best Side Dishes: Serve your soup with crusty bread or a light salad. These sides complement the creamy soup well. - Serving Temperature: Always serve the soup hot. It brings out the best flavors and makes it comforting. If you let it cool, it might thicken too much. {{image_2}} You can switch chicken thighs for chicken breasts. Chicken breasts cook faster and stay tender. They work well in this soup, too. If you want more variety, try adding other meats. Shredded turkey or diced ham can add great flavor. Just make sure they are cooked before you add them. For a creamy texture without dairy, use coconut cream. It adds a nice sweetness and richness. Simply replace heavy cream with the same amount of coconut cream. You can also try milk alternatives. Almond milk or oat milk can be good choices. Use unsweetened types so they don’t change the flavor. If you need a gluten-free option, consider using alternative grains. Quinoa or wild rice can work well. They add unique flavors and textures. For rice variations, try using brown rice. It has a nuttier taste and is more filling. Just remember to adjust the cooking time, as brown rice takes longer to cook than white rice. - How to Store Leftovers: After you finish your soup, let it cool. Once cool, put it in an airtight container. This keeps the soup fresh and tasty. Store it in the fridge for up to three days. - Cooling Tips: To cool the soup quickly, transfer it to shallow bowls. This helps heat escape faster and keeps the soup safe. - Freezing for Later: If you want to save the soup longer, freeze it. Pour the cooled soup into freezer-safe bags or containers. Be sure to leave some space at the top. This allows for expansion as it freezes. - Thawing and Reheating: When you're ready to eat, take it out of the freezer. Let it thaw overnight in the fridge. To reheat, warm it in a pot on the stove or in the microwave. Stir well to mix. - Best Consumption Period: Enjoy the soup within three to four days if stored in the fridge. If frozen, it can last up to three months. - Signs of Spoilage: Check for off smells, changes in color, or mold. If you see any of these signs, it’s best to throw it away. Safety first! Can I use brown rice instead? Yes, you can use brown rice. Keep in mind, brown rice needs more time to cook. You will want to add an extra hour to the cooking time. This makes the rice nice and tender. How do I make it spicier? To add spice, mix in some cayenne pepper or crushed red pepper flakes. Start with a small amount and taste as you go. You can also add hot sauce for an extra kick. Can I cook it on the stovetop? Yes, you can cook this soup on the stovetop. Just bring everything to a boil, then simmer on low for about 30 to 40 minutes. Make sure to stir often and check the chicken. What if I forget to add cream? If you forget the cream, don’t worry! The soup will still taste good. It will be less rich but still creamy. You can stir in the cream later or even add some milk as a substitute. Is this recipe healthy? Yes, this recipe can be healthy. It has lean chicken, veggies, and rice. If you want a lighter option, use less cream or a milk alternative. How many calories per serving? Each serving has about 450 calories. This can vary based on how much cream you use. It’s a filling meal, perfect for cozy nights! This blog covered the tasty elements that make a great soup. You learned about key ingredients, including chicken, rice, and spices. I shared step-by-step directions and handy tips to perfect your dish. You also discovered fun variations and how to store leftovers. In the end, making soup is simple and rewarding. Experiment with flavors and enjoy your creations! Happy cooking!

Creamy Chicken and Rice Soup Slow Cooker

Warm up with a delightful bowl of creamy chicken and rice soup that's perfect for any occasion! This easy slow cooker recipe combines tender chicken thighs, hearty vegetables, and rich cream for a comforting dish everyone will love. It's simple to prepare and ideal for busy days with just 20 minutes of prep time. Click through to explore the full recipe and enjoy a delicious meal your family will rave about!
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Ingredients
  

1 pound boneless, skinless chicken thighs

1 cup uncooked long-grain white rice

4 cups chicken broth

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried parsley

1/2 teaspoon black pepper

1 cup heavy cream

Salt to taste

Fresh parsley for garnish

Instructions
 

In a slow cooker, place the chicken thighs at the bottom.

    Add the uncooked rice, chicken broth, diced onion, carrots, celery, and minced garlic on top of the chicken.

      Sprinkle the dried thyme, dried parsley, and black pepper over the mixture. Add salt to taste.

        Stir everything gently to combine, ensuring the chicken is submerged in the broth.

          Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

            Once the chicken is fully cooked, remove it from the slow cooker and shred it using two forks.

              Return the shredded chicken to the slow cooker. Stir in the heavy cream and mix well until everything is combined and creamy.

                Allow the soup to heat through for an additional 15-20 minutes.

                  Taste and adjust seasoning if necessary, adding more salt or pepper as desired.

                    Serve hot, garnished with fresh parsley and enjoy!

                      Prep Time: 20 minutes | Total Time: 7 hours 20 minutes | Servings: 6