Slow Cooker Cream of Chicken and Rice Soup

4.58 from 7 votes

We love that this healthy soup is creamy and contains big flavors, bringing comfort into your day without wreaking havoc on your waistline.

Prep Time10

Cook Time8 10

Total Time8 20

Course: Dinner, Soup

Cuisine: Universal

Keyword: Budget-Friendly, Gluten-Free, Low-Carb, Slow Cooker

Servings: people

Calories: 180kcal

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

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.

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.

SmartPoints (Freestyle): 4