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Slow Cooker Cream of Chicken and Rice Soup

Creamy with big flavors, this tasty soup is a great way to bring comfort into your day.
Prep Time10 mins
Cook Time8 hrs 10 mins
Total Time8 hrs 20 mins
Course: Dinner, Soup
Cuisine: Universal
Keyword: Budget-Friendly, Gluten-Free, Low-Carb, Slow Cooker
Servings: 8 people
Calories: 180kcal
Author: SkinnyMs.

Ingredients

  • 1/2 cup long grain brown rice this is not the quick type of rice
  • 3 carrots peeled and sliced
  • 1 potato large, cut into 1 inch cubes
  • 1 stalk celery diced
  • 1 yellow onion or sweet 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 fresh sprigs thyme stems removed
  • 1 pound boneless and skinless chicken breast about two breast filets, cut into 1 inch pieces
  • 4 cups chicken broth recommend bone broth
  • 1 cup milk I used 1%, skim is not recommended for this recipe
  • 1 tablespoon cornstarch

Instructions

  • 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.
  • Before turning off the slow cooker, add the milk and stir to combine. Cook about an additional 10 minutes.
  • 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.

Nutrition

Serving: 1cup | Calories: 180kcal | Carbohydrates: 13g | Protein: 17g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 339mg | Fiber: 2g | Sugar: 1g |
SmartPoints (Freestyle): 4