Creamy Chicken and Rice Soup Slow Cooker

$- 2 cups cooked, shredded chicken - 1 cup white rice, rinsed - 1 medium onion, chopped - 2 carrots, diced - 2 celery stalks, diced The main ingredients make this soup hearty and filling. You need cooked, shredded chicken for protein. This can be from a rotisserie chicken or your own cooked chicken. Rinsing the white rice helps remove extra starch. This helps the rice cook better and keeps the soup creamy. Chopping the onion, carrots, and celery adds flavor and texture. - 6 cups chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste Chicken broth is the base of this soup. It adds depth and warmth. The heavy cream makes the soup rich and creamy. Dried thyme adds a nice herbal flavor, while smoked paprika gives it a hint of smokiness. Don’t forget the salt and pepper; they bring all the flavors together. - Fresh parsley, chopped - Additional herbs or spices Garnishing with fresh parsley adds color and a burst of freshness. You can also use other herbs or spices to customize the taste. Think about adding basil or even a pinch of red pepper flakes for extra kick. Start by shredding the cooked chicken. You can use a fork or your hands. This makes it easy to mix into the soup. Aim for bite-sized pieces. Next, chop the onion into small pieces. Dice the carrots and celery into small cubes. The smaller the pieces, the better they cook in the slow cooker. Mince the garlic finely to release its flavor. In your slow cooker, add the shredded chicken, rinsed white rice, chopped onion, diced carrots, diced celery, and minced garlic. Stir everything together. Pour in the chicken broth. This adds a rich flavor base. Next, sprinkle in the dried thyme and smoked paprika. Add salt and pepper to taste. Stir well to combine all the ingredients. Cover the slow cooker with its lid. Set it on low for 6-7 hours or high for 3-4 hours. You want the rice and vegetables to be tender. In the last 30 minutes of cooking, stir in the heavy cream. This is what gives the soup its creamy texture. Taste the soup and adjust the seasoning if needed. Once done, ladle the soup into bowls. Garnish with fresh chopped parsley for a nice touch before serving. Enjoy your creamy chicken and rice soup! To make your soup even creamier, consider using different cream alternatives. You can try half-and-half or coconut cream. Both add smoothness while changing the flavor. Adding cheese is another great option. Cream cheese or shredded cheddar can boost the taste. Mix it in during the last 30 minutes for a rich finish. To ensure your rice and veggies cook just right, check for doneness. The rice should be soft, and the veggies tender. If they are still firm, let them cook a bit longer. Avoiding overcooking is key. Overcooked rice can turn mushy. Keep an eye on the time and stir occasionally to prevent sticking. Pair your creamy soup with crusty bread or a fresh salad. The bread helps soak up the soup, while the salad adds crunch. For ideal sides, consider a light fruit salad or roasted veggies. Both complement the rich flavors of the soup, making your meal complete. {{image_2}} You can swap chicken for turkey or shredded pork. Both options work well in this soup. Turkey adds a nice twist, especially during holidays. Shredded pork brings a different flavor, making it richer. For a vegetarian or vegan option, try using chickpeas or lentils. They add protein and texture without meat. You can also use plant-based cream to keep it creamy. Feel free to change the vegetables in the soup. Zucchini, green beans, or peas can add color and taste. You can also try sweet potatoes for a sweeter flavor. Using seasonal ingredients is a great idea. In the fall, add butternut squash. In the spring, use asparagus. This keeps your soup fresh and exciting. Add some spices if you want heat. A pinch of cayenne or red pepper flakes brings warmth. You can also try curry powder for a different vibe. Experiment with herbs, too. Basil or cilantro can give your soup a fresh touch. This way, every bowl can taste unique and special! To store your leftover creamy chicken and rice soup, let it cool first. Place it in a sealed container. This keeps it fresh. Make sure to use it within three days for the best taste. Label the container with the date. This helps you track how long it has been stored. To freeze the soup, first let it cool. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Seal tightly and label with the date. When you're ready to eat, take it out and thaw in the fridge overnight. For reheating, warm it on the stove or in the microwave. Stir well, and add a splash of cream for extra richness. In the fridge, your soup lasts about three days. If you freeze it, it stays good for about three months. Always check for signs of spoilage. If it looks off or smells sour, it’s best to toss it. Freshness matters for taste and safety, so keep an eye on it. Yes, you can use uncooked chicken in this soup. However, make sure to cut it into small pieces. This helps it cook evenly. Place the raw chicken in the slow cooker with the other ingredients. The slow cooker will safely cook the chicken. Make sure the internal temperature reaches 165°F. This ensures it is safe to eat. Using raw chicken can add extra flavor to the broth as it cooks. If you want to swap out white rice, you have options. Brown rice is one choice. It adds more fiber but will take longer to cook. You can also use quinoa for a protein boost. Another option is barley, which gives a nice chewy texture. Just remember to adjust the cooking time based on what you choose. To make this soup gluten-free, use gluten-free broth. Many brands offer this option. Also, make sure your rice is labeled gluten-free. Some rice blends may contain gluten. If you want to add a thickener, use cornstarch or arrowroot powder. This keeps the soup creamy without gluten. Enjoy your gluten-free meal without worry! This recipe combines tasty, easy ingredients to make a warm soup. You start with chicken, rice, and veggies, adding flavorful seasonings. The slow cooker does the hard work for you. Consider how you can add your touch. Feel free to switch proteins or try new spices. Store leftovers correctly for lasting freshness. This soup is not just a meal; it’s a canvas for creativity in your kitchen. Enjoy every delicious spoonful!$

Creamy Chicken and Rice Soup Slow Cooker

Warm up with a comforting bowl of creamy chicken and rice soup! This easy recipe combines tender shredded chicken, fragrant herbs, and creamy goodness for a meal your family will love. Perfect for chilly days, it's made effortlessly in a slow cooker. Discover how to whip up this delicious dish and bring cozy vibes to your kitchen. Click through for the full recipe and enjoy the ultimate comfort food! #CreamyChickenAndRiceSoup #ComfortFood #SlowCookerRecipes #EasyDinnerIdeas

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Ingredients

2 cups cooked, shredded chicken

1 cup white rice, rinsed

1 medium onion, chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

6 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

In a slow cooker, combine the shredded chicken, white rice, chopped onion, diced carrots, diced celery, and minced garlic.

Pour in the chicken broth and add thyme, smoked paprika, salt, and pepper. Stir all the ingredients until well mixed.

Cover the slow cooker and set it on low for 6-7 hours or high for 3-4 hours, until the rice and vegetables are tender.

In the last 30 minutes of cooking time, stir in the heavy cream to achieve a creamy consistency.

Taste and adjust seasoning if necessary.

Once done, ladle the soup into bowls and garnish with fresh chopped parsley before serving.

Prep Time, Total Time, Servings: 15 minutes | 7 hours | 6 servings