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To make this delicious soup, gather these items: - 1 pound boneless, skinless chicken thighs - 1 cup uncooked brown rice - 1 medium onion, diced - 3 cloves garlic, minced - 3 carrots, diced - 2 celery stalks, diced - 4 cups chicken broth - 1 cup water - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 cup frozen peas - 1 cup heavy cream - Salt and pepper to taste - Fresh parsley for garnish You will need a slow cooker for this recipe. A 6-quart or larger model works best. You’ll also need measuring cups and spoons. A sharp knife helps with dicing the veggies. A cutting board is a must. Finally, have two forks ready for shredding the chicken. This soup is flexible. Here are some swaps you can try: - Chicken Thighs: Use chicken breasts if you prefer leaner meat. - Brown Rice: Quinoa or wild rice can add a unique twist. - Heavy Cream: Swap with coconut milk for a dairy-free option. - Vegetables: Add or replace veggies like peas with green beans or corn. - Chicken Broth: Use vegetable broth for a vegetarian version. These swaps help you fit the soup to your needs while keeping it tasty. Enjoy experimenting! Gather your ingredients first. You will need: - 1 pound boneless, skinless chicken thighs - 1 cup uncooked brown rice - 1 medium onion, diced - 3 cloves garlic, minced - 3 carrots, diced - 2 celery stalks, diced - 4 cups chicken broth - 1 cup water - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 cup frozen peas - 1 cup heavy cream - Salt and pepper to taste - Fresh parsley for garnish Start by dicing your onion, carrots, and celery. Mince the garlic. This prep makes cooking easier. You want everything ready before you begin. Place the chicken thighs at the bottom of the slow cooker. Next, layer the uncooked brown rice, diced onion, garlic, carrots, and celery on top of the chicken. Pour in the chicken broth and water. Make sure everything is covered. Sprinkle the dried thyme and rosemary over the mix. Add salt and pepper to taste. Cover the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The chicken will become tender and juicy. Once the chicken is cooked, carefully take it out. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot. Now, stir in the frozen peas and heavy cream. Mix well to make everything creamy. Let the soup cook for an extra 15-20 minutes on low. This helps all the flavors blend. Taste the soup and adjust the seasoning if needed. Enjoy your soup warm. A sprinkle of fresh parsley on top adds a nice touch! To get the best creaminess in your soup, use heavy cream. Add it at the end of cooking. Let it warm through for about 15-20 minutes. This way, you keep the rich texture. If you want a lighter version, try using half-and-half. It will still be tasty and creamy. Fresh herbs can really lift your soup. I like to use parsley for garnish. It adds color and freshness. You can also add basil or thyme at the end of cooking. It gives a burst of flavor. Start with a small amount and taste as you go. One big mistake is overcooking the chicken. This can make it dry and tough. Always set your slow cooker timer. Another common mistake is not seasoning enough. Don’t be shy with salt and pepper. Taste before serving and adjust if needed. Lastly, don’t skip the cream; it makes a huge difference! {{image_2}} If you want a lighter version, consider using low-fat cream. You can swap heavy cream with half-and-half or evaporated milk. This change keeps the soup creamy but cuts down on fat. You can also add a splash of lemon juice for a bright flavor without adding calories. To make this soup vegetarian or vegan, replace the chicken with chickpeas or tofu. Use vegetable broth instead of chicken broth. For creaminess, try coconut milk or a cashew cream. These swaps keep the soup rich and satisfying while meeting dietary needs. Feel free to boost the nutrition by adding more vegetables. Spinach, kale, or bell peppers work great. Also, you can add spices like cumin or paprika for more depth. Just remember to adjust the liquid if you add a lot of veggies. This way, you keep the soup balanced and flavorful. To keep your soup fresh, let it cool down first. Place it in an airtight container. This helps prevent spills and keeps flavors intact. Store it in the fridge for up to three days. If you have a lot left, consider freezing some. Freezing is a great way to save soup for later. Use freezer-safe containers or bags. Make sure to leave some space at the top. The soup will expand when it freezes. It can last in the freezer for up to three months. When you're ready to enjoy it, just thaw it in the fridge overnight. Reheating is easy but be careful! Use a pot on low heat for best results. Stir gently while it warms up. If the soup seems thick, add a splash of chicken broth or water. This keeps it creamy and delicious. You can also microwave it, but stir every minute for even heating. Enjoy every warm bowl! Yes, you can use chicken breast. It will make the soup leaner. Chicken breast cooks faster than thighs. If you use it, check for doneness at 3 hours on high. The soup will still taste great! To make the soup dairy-free, replace heavy cream with coconut milk. You can also try almond milk or oat milk. These options will still give you a creamy texture. The soup will taste different, but still yummy! This soup pairs well with crusty bread for dipping. You can also serve it with a fresh salad. A simple green salad adds nice crunch and flavor. Rice or crackers on the side work too! This blog post covered key steps for making Slow Cooker Creamy Chicken Rice Soup. We looked at ingredients, cooking methods, and tips for a smooth texture. I shared ways to customize the dish for dietary needs, like vegetarian options. Proper storage and reheating methods help keep the soup fresh and tasty. In the end, cooking is about finding joy in the process. You can make this soup your own. Enjoy your cooking adventure!

Slow Cooker Creamy Chicken Rice Soup

Warm up with a bowl of Slow Cooker Creamy Chicken Rice Soup that combines tender chicken, hearty brown rice, and fresh vegetables in a rich, creamy broth. This easy recipe is perfect for busy days, allowing you to set it and forget it while it cooks to perfection. Click through to discover how to create this comforting dish that will delight your family and keep you cozy! Get the full recipe and start your slow cooker magic today!
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Ingredients
  

1 pound boneless, skinless chicken thighs

1 cup uncooked brown rice

1 medium onion, diced

3 cloves garlic, minced

3 carrots, diced

2 celery stalks, diced

4 cups chicken broth

1 cup water

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 cup frozen peas

1 cup heavy cream

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Start by placing the boneless chicken thighs into the bottom of the slow cooker.

    Add the uncooked brown rice, diced onion, garlic, carrots, and celery on top of the chicken.

      Pour in the chicken broth and water, ensuring all ingredients are submerged.

        Sprinkle the dried thyme and rosemary over the mixture. Season with salt and pepper to taste.

          Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and tender.

            Once the chicken is cooked, carefully remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.

              Stir in the frozen peas and heavy cream, mixing well to combine.

                Let the soup cook for an additional 15-20 minutes on low to allow the flavors to meld and the soup to thicken.

                  Adjust seasoning as necessary and serve warm.

                    Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6

                      - Presentation Tips: Serve the soup in bowls, garnished with freshly chopped parsley for a pop of color. You can also drizzle a little heavy cream on top for an extra touch of creaminess. Enjoy with crusty bread on the side!