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- 1 lb boneless, skinless chicken breasts - 1 cup long-grain white rice, rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 3 carrots, sliced - 2 celery stalks, sliced For this soup, I use boneless, skinless chicken breasts. They cook well and shred nicely. The long-grain white rice adds a great texture. Rinsing the rice helps remove excess starch, keeping it fluffy. I love using a medium onion for flavor. Garlic gives that extra punch, while carrots and celery add great taste and color. - 4 cups chicken broth - 1 cup heavy cream (or coconut cream for dairy-free) You can choose chicken broth from a box or make your own. Homemade broth has a rich taste. For creaminess, I often use heavy cream. If you want a dairy-free option, coconut cream works well, too. Both choices create a silky texture that feels comforting. - 1 teaspoon dried thyme - 1 teaspoon dried parsley - Salt and pepper to taste - Optional: Fresh parsley for garnish Herbs like thyme and parsley add depth to the soup. I always taste and adjust the salt and pepper before serving. For that beautiful pop of color, I sprinkle fresh parsley on top. It makes the soup not just tasty but also pretty. First, rinse 1 cup of long-grain white rice under cold water. This removes extra starch and keeps your soup smooth. Next, chop 1 medium onion, 2 cloves of garlic, 3 carrots, and 2 celery stalks. Cut them into small pieces. This helps them cook evenly and adds flavor to the soup. Once your chicken is cooked, remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. This makes it easy to mix back into the soup later. Start by placing the chicken breasts at the bottom of your slow cooker. Then, layer the diced onion, minced garlic, sliced carrots, and sliced celery on top. Next, pour the rinsed rice over the veggies. This way, the rice cooks perfectly in the broth. Now, pour in 4 cups of chicken broth. Add 1 teaspoon of dried thyme and 1 teaspoon of dried parsley. Season with salt and pepper to taste. Stir gently to mix everything together without breaking the rice. You can set your slow cooker to low or high. If you use low, cook for 6-7 hours. If you choose high, cook for 4 hours. Both ways will make the chicken tender and juicy. To check if the chicken is done, use a meat thermometer. It should read at least 165°F. This ensures it is safe to eat. After cooking, remember to shred the chicken before adding the cream. Let it cook for an extra 15-30 minutes on low after adding the cream. This helps all the flavors come together. To make your soup extra creamy, consider using coconut cream. This option is rich and dairy-free. If you want a thick texture, try adding more rice. You can also mix in some blended cauliflower for a creamy base without the extra calories. To amp up the flavor, add spices. I love using garlic powder and a pinch of paprika. Fresh herbs, like thyme or basil, bring a bright taste. For fun toppings, try crispy bacon bits or crunchy croutons. They add texture and flavor to each bite. Serve your soup hot in deep bowls. A sprinkle of fresh parsley adds color and freshness. For a lovely touch, drizzle some extra cream on top. Pair the soup with crusty bread or a side salad. This makes a complete meal that everyone will enjoy. {{image_2}} For those needing gluten-free options, use gluten-free broth and rice. Many brands make rice that’s safe for gluten-free diets. You can also swap in quinoa or cauliflower rice for a different twist. If you want low-carb substitutions, try using cauliflower rice instead of white rice. This change cuts carbs and adds fiber. You can also skip the cream and use a low-carb milk alternative. Add vegetables or legumes to boost nutrition. Try spinach, peas, or green beans for color and taste. You can also toss in beans for extra protein. They will cook well in the slow cooker and add a nice texture. Experimenting with different meats can keep things exciting. Use turkey, pork, or even beef for a new flavor. Shredded rotisserie chicken works great too. Just add it in the last hour of cooking. Incorporating flavors from different cuisines can be fun. Add ginger and soy sauce for an Asian twist. You could also use cumin and lime for a Mexican flair. Adding spices is a simple way to get a global feel. Try curry powder for warmth or smoked paprika for depth. A pinch of saffron can add richness and a lovely color. To store soup leftovers, let the soup cool first. Pour the soup into suitable storage containers. I recommend using airtight containers to keep the soup fresh. Glass or BPA-free plastic containers work well. Label the containers with the date you stored them for easy tracking. For proper freezing methods, allow the soup to cool completely. Pour it into freezer-safe bags or containers. Remove as much air as possible before sealing. This helps prevent freezer burn. When you are ready to eat, thaw the soup in the fridge overnight. To reheat, warm it on the stove or in the microwave. Stir occasionally to ensure even heating. The soup lasts about 3-4 days in the fridge. In the freezer, it can stay good for up to 3 months. Watch for signs of spoilage like off odors, discoloration, or a change in texture. If you see any of these signs, it’s best to toss it out. Yes, you can use frozen chicken breasts for this soup. It saves time and is easy. Just place the frozen chicken at the bottom of the slow cooker. The chicken will cook well over the long cooking time. It will stay juicy and tender. Tips on cooking with frozen chicken breasts: - Add a few extra minutes to your cooking time. - Ensure the chicken reaches 165°F for safety. - Check the chicken near the end of cooking to see if it’s done. You can easily make this soup dairy-free. Instead of heavy cream, use coconut cream. It gives a creamy texture and a subtle sweetness. Alternatives to heavy cream: - Almond milk can also work, but it will be less creamy. - Cashew cream is another great option for richness. - Always taste and adjust seasonings after adding dairy-free options. This soup pairs well with many sides. You can serve it with crusty bread or a fresh salad. Complementary side dishes and bread options: - Garlic bread adds nice flavor and texture. - A simple green salad with a light dressing works great too. - Crackers or breadsticks are fun for dipping. This blog post shared the great recipe for Slow Cooker Creamy Chicken and Rice Soup. You learned about the main ingredients, the broth and cream base, and seasoning tips. I also covered step-by-step instructions for cooking and serving suggestions. Feel free to adjust flavors or make it your own with different ingredients. Try adding new spices or make it dairy-free. Remember, this recipe is easy to store and lasts well. Enjoy making your soup and sharing it with the people you love.

Slow Cooker Creamy Chicken and Rice Soup

Warm up with our Slow Cooker Creamy Chicken and Rice Soup, the perfect comfort food! Packed with tender chicken, aromatic veggies, and creamy goodness, this easy recipe takes just 15 minutes to prep. Let your slow cooker do the work while you enjoy a delicious and hearty meal. Click through to discover how to create this delightful dish that will have everyone asking for seconds! Don’t miss out on this cozy recipe!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 cup long-grain white rice, rinsed

1 medium onion, diced

2 cloves garlic, minced

3 carrots, sliced

2 celery stalks, sliced

4 cups chicken broth

1 cup heavy cream (or coconut cream for dairy-free)

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and pepper to taste

Optional: Fresh parsley for garnish

Instructions
 

In the slow cooker, place the chicken breasts at the bottom.

    Add the diced onion, minced garlic, sliced carrots, and sliced celery on top of the chicken.

      Pour the rinsed rice over the vegetables.

        Add the chicken broth, thyme, parsley, salt, and pepper. Stir gently to combine.

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

            After the cooking time, remove the chicken breasts and shred them using two forks.

              Return the shredded chicken to the slow cooker.

                Stir in the heavy cream (or coconut cream) and mix thoroughly. Allow it to cook for an additional 15-30 minutes on low to heat through.

                  Adjust seasoning with more salt and pepper if needed before serving.

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

                      - Presentation Tips: Serve the soup hot in bowls and garnish with fresh parsley for a pop of color. For an extra touch, add a drizzle of cream on top just before serving.