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Homemade Cream of Chicken and Rice Soup Crock Pot Recipe photo

Cream of Chicken and Rice Soup Crock Pot Recipe

This Cream of Chicken and Rice Soup is SO EASY! Tender chicken, brown rice, and fresh veggies simmered slowly for a creamy, comforting bowl perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup long grain brown rice
  • 3 carrots peeled and sliced
  • 1 large potato cut into 1-inch cubes
  • 1 stalk celery diced
  • 1 yellow or sweet onion diced
  • 2 cloves garlic minced
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1/2 teaspoon kosher or sea salt adjust to taste
  • 2 sprigs fresh thyme stems removed
  • 1 pound boneless, skinless chicken breast cut into 1-inch pieces
  • 4 cups chicken broth preferably bone broth
  • 1 cup milk 1%, skim not recommended
  • 1 tablespoon cornstarch

Equipment

  • Crock-Pot or Slow Cooker
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Mixing Bowl
  • Wooden spoon or spatula
  • Small bowl or cup
  • Ladle

Method
 

Prep Your Ingredients
  1. Start by peeling and slicing the carrots, dicing the celery and onion, and cutting the potato into 1-inch cubes. Mince your garlic cloves and cut the chicken breasts into bite-sized pieces. Having everything prepped makes the assembly smooth and stress-free.
Combine Ingredients in the Crock Pot
  1. Place the brown rice, carrots, potato, celery, onion, garlic, black pepper, crushed red pepper flakes, salt, and thyme into your slow cooker. Add the cubed chicken on top, then pour in the chicken broth. Give everything a gentle stir to distribute the seasonings but avoid stirring too much to keep the chicken pieces intact.
Slow Cook
  1. Cover and cook on low for 6-7 hours or on high for 3-4 hours. The long cooking time allows the brown rice to fully cook and the flavors to meld beautifully. The chicken will become tender and juicy, and the veggies will soften perfectly.
Add Milk and Thicken
  1. About 30 minutes before serving, stir in the milk. In a small bowl, mix the cornstarch with a little cold water to create a slurry, then stir this into the soup. This will thicken the broth, giving you that luscious creamy texture you expect from a classic cream of chicken soup.
Final Stir and Serve
  1. Give the soup a final stir to evenly distribute the thickened broth. Taste and adjust salt and pepper as needed. Remove the thyme sprigs, ladle into bowls, and enjoy your warm, comforting meal.

Notes

  • Use long grain brown rice for best texture; quick-cooking rice can become mushy during slow cooking.
  • Add milk near the end of cooking to prevent curdling and ensure a creamy soup.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze up to 3 months.
  • For a dairy-free option, substitute milk with almond or oat milk and use arrowroot powder instead of cornstarch.
  • Customize spice levels by adjusting or omitting crushed red pepper flakes.