Description
This Slow Cooker Creamy Chicken and Rice Soup is a comforting and hearty dish perfect for chilly days. With tender chicken, flavorful herbs, and creamy texture, it’s a family favorite.
Ingredients
Scale
For the Soup:
- 1 pound boneless skinless chicken breast
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon white pepper
- 2 bay leaves
- ½ cup sweet onion (diced)
- 1 cup sliced or chopped celery (3–4 stalks)
- 1 cup carrots (diced (about 3 large))
- 8 ounce mushrooms (chopped)
- 1 cup uncooked long grain rice
- 4 cups low sodium chicken broth
- ½ cup water
For the Roux:
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- ¾ cup milk
- ¼ cup heavy cream
Instructions
- Place the chicken and vegetables in the slow cooker: Season the chicken with salt, pepper, garlic powder, parsley, oregano, thyme, white pepper, and bay leaves. Add in the onion, celery, carrots, mushrooms, rice, water, and chicken broth.
- Cook the soup: Cover and cook on low for 6-8 hours or high for 4-5 hours.
- Shred the chicken: Remove the chicken, shred it, and return it to the slow cooker.
- Make the roux: Melt butter, whisk in flour, then add milk and heavy cream. Cook until thickened.
- Finish the soup: Add the roux to the slow cooker, stir, and cook for an additional 30 minutes. Serve garnished with fresh thyme.
Notes
- You can customize this soup by adding your favorite vegetables or herbs.
- For a thicker soup, you can increase the amount of roux.
- This soup freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
Keywords: slow cooker, chicken soup, creamy soup, comfort food
