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- 1 pound boneless, skinless chicken thighs - 1 cup brown rice, thoroughly rinsed - 1 medium onion, finely chopped - 3 garlic cloves, minced - 3 medium carrots, diced into small pieces - 2 celery stalks, diced - 4 cups low-sodium chicken broth The main ingredients form the heart of this soup. I love using boneless, skinless chicken thighs. They add rich flavor and stay tender. Brown rice gives the dish a nice texture and adds fiber. Fresh vegetables like onion, garlic, carrots, and celery provide great taste and nutrition. I always use low-sodium chicken broth to control the saltiness. - 1 cup heavy cream (or substitute with coconut cream for a dairy-free option) - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and freshly ground black pepper to taste Adding cream makes the soup feel rich and smooth. You can use heavy cream for a classic taste or coconut cream for a lighter option. The herbs, thyme and rosemary, bring warmth and depth to the flavors. Salt and pepper add the final touch, enhancing every bite. - Fresh parsley, chopped (for garnish) - Serving suggestions (bread options) Fresh parsley brightens the soup and adds color. It’s a simple garnish, but it makes a big difference. For serving, I suggest crusty bread. It’s perfect for dipping into the warm soup. Enjoying this meal with bread makes it feel even cozier. To start, you need to layer the ingredients in the slow cooker. Place 1 pound of boneless, skinless chicken thighs at the bottom. Next, add 1 cup of rinsed brown rice, 1 chopped onion, 3 minced garlic cloves, 3 diced carrots, and 2 diced celery stalks. This mix gives a rich flavor base. Pour 4 cups of low-sodium chicken broth over the top. This broth will soak into all the ingredients. Stir everything gently to ensure even distribution of flavors. This step is key for a tasty soup. Now, it’s time to set the cooking time and temperature. Cover the slow cooker with its lid. If you choose low heat, set it for 6 to 8 hours. For high heat, set the timer for 3 to 4 hours. The soup will be done when the chicken is tender and easy to shred. Checking for doneness is simple—just poke the chicken with a fork. It should fall apart easily. Once the soup is cooked, carefully remove the chicken thighs using tongs. Shred the chicken with two forks until you have bite-sized pieces. Return the shredded chicken back to the pot. Now, pour in 1 cup of heavy cream or coconut cream. This makes the soup creamy and rich. Let it warm on high for another 15 minutes. Stir well to combine all the flavors. Before serving, taste the soup and adjust the seasoning with salt and pepper if needed. To boost flavor, try adding more herbs. You can increase thyme and rosemary. A squeeze of lemon juice adds brightness. For a kick, sprinkle in some red pepper flakes. If you want a different creamy taste, use coconut cream instead of heavy cream. Coconut cream gives a nice tropical twist. When cooking on low, aim for 6 to 8 hours. This gives chicken time to become tender. If you’re in a hurry, the high setting works too. Cook for 3 to 4 hours. To ensure tender chicken, check it halfway through. If it starts to shred easily, it’s ready. For a lovely presentation, serve the soup in warm bowls. Top each bowl with fresh parsley. This adds color and a fresh taste. You can also serve it with crusty bread. Slices of bread are perfect for dipping, making the meal even better. {{image_4}} You can easily swap chicken for turkey in this soup. Turkey thighs work great, too. They add a rich flavor and work well with the creamy texture. For a vegetarian option, try using beans or lentils. Both add protein and fiber. Use about one cup of cooked beans or lentils to replace the chicken. This keeps the soup hearty and satisfying. While this recipe calls for brown rice, you can use white rice instead. It cooks faster and gives a softer texture. If you're looking for a nutty taste, try quinoa. Quinoa is also a great gluten-free option. It adds protein and cooks quickly. You can use the same amount as brown rice: one cup. To change the flavor profile, add spices like cumin or paprika. These spices add warmth and depth. You can also mix in seasonal vegetables for variety. Try adding chopped spinach or zucchini. These veggies cook well and brighten up the dish. Just toss them in during the last hour of cooking for the best results. To keep your creamy chicken and rice soup fresh, store it in an airtight container. This prevents other smells from getting in. Let the soup cool down to room temperature before sealing it up. In the fridge, it stays good for up to three days. If you want to enjoy it later, consider freezing it instead. To freeze the soup, pour it into freezer bags. Make sure to leave some space at the top because soup expands when frozen. Lay the bags flat in the freezer. This saves space and makes thawing easier. You can freeze the soup for up to three months. When it's time to eat, thaw the soup in the fridge overnight. To reheat, pour it into a pot over low heat. Stir it often until it's hot. You can also use a microwave, but stir it halfway through to heat evenly. Enjoy your comforting soup again! Yes, you can make this soup on the stovetop. Start by sautéing the onion and garlic in a large pot. Then, add the chicken, rice, carrots, and celery. Pour in the chicken broth and bring it to a boil. Reduce the heat and let it simmer for about 30-40 minutes. Make sure the chicken is cooked and rice is tender. Finally, shred the chicken and add the cream as you would in the slow cooker. You can swap out some ingredients for healthier choices. Use skinless chicken breasts instead of thighs. Replace heavy cream with low-fat milk or coconut milk for a lighter option. Add more vegetables like spinach or kale for extra fiber and nutrients. You can also use brown rice or quinoa for a boost in whole grains. This soup pairs well with several sides. Fresh crusty bread is perfect for dipping. A simple green salad adds a nice crunch. You might also enjoy some cheese toast or a warm biscuit on the side. These options enhance the meal and make it even more delightful. This blog post covered how to make a delicious soup using simple ingredients. We started with chicken thighs and brown rice, then added vegetables and broth. Creamy additions like heavy cream made it rich. I shared step-by-step instructions and tips to enhance flavor. You can also switch up proteins and grains for more variety. Store leftovers properly to enjoy later. Ultimately, making soup can be easy and satisfying. Dive in and create your own tasty version today!

Slow Cooker Creamy Chicken and Rice Soup

Warm up your chilly days with this cozy creamy chicken and rice soup recipe! Packed with tender chicken, brown rice, and a medley of veggies, it’s the ultimate comfort food. Easily made in a slow cooker, this soup is rich, creamy, and full of flavor. Perfect for family dinners, it serves six and is ready to enjoy with crusty bread. Click through for the full recipe and elevate your mealtime! #ChickenSoup #CozyFood #SlowCookerRecipes #ComfortFood
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Ingredients
  

1 pound boneless, skinless chicken thighs

1 cup brown rice, thoroughly rinsed

1 medium onion, finely chopped

3 garlic cloves, minced

3 medium carrots, diced into small pieces

2 celery stalks, diced

4 cups low-sodium chicken broth

1 cup heavy cream (or substitute with coconut cream for a dairy-free option)

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by placing the boneless, skinless chicken thighs into the slow cooker. Add the rinsed brown rice, chopped onion, minced garlic, diced carrots, and diced celery to the pot.

    Gently pour the low-sodium chicken broth over the mixture, ensuring all ingredients are submerged. Stir everything together until well combined.

      Sprinkle in the dried thyme, dried rosemary, and season generously with salt and freshly ground black pepper. Mix again to distribute the seasonings evenly.

        Cover the slow cooker with its lid and set it to cook on the low setting for 6-8 hours, or on high for 3-4 hours. The soup is ready when the chicken is thoroughly cooked and tender enough to shred easily.

          Once cooking time is complete, carefully remove the chicken thighs from the slow cooker using a pair of tongs or a slotted spoon. Shred the chicken using two forks, creating bite-sized pieces. Return the shredded chicken back to the soup.

            Stir in the heavy cream (or coconut cream) to give the soup its creamy texture. Let it warm through on the high setting for an additional 15 minutes, allowing the flavors to meld.

              Taste the soup and adjust seasoning with more salt or pepper as needed before serving.

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

                  - Presentation Tips: Ladle the comforting soup into warm bowls and top with freshly chopped parsley for a pop of color and freshness. For a complete meal, serve alongside slices of crusty bread, perfect for dipping!