Crockpot Creamy Chicken and Rice Soup

A big bowl filled with soup with another bowl behind it and a spoon next to it

This time of year, I want allllll the soups! And this last week, my family wasn’t feeling super great. Which means, it’s time for soup and it’s time for a hands-off recipe! This Crockpot Creamy Chicken and Rice Soup hit the spot on so many levels! It was creamy, flavorful, bursting with all these different textures, and there was a hint of spice in there! Which is perfect for when you’ve come down with a runny nose and fever, booooo! This was so easy to make, it’s basically a dump and go! You can’t beat it! It’s also freezer friendly, which is a complete dream! Freeze it and boom, have some again later!

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Where did these flavors come from?

One of the earliest written records of this type of soup came from China, in the 2nd century BC. Yeah, it’s like really, really old! Some Chinese medical text described this soup as “yang food,” which means healing, warming dish. They’d add the rice for nourishment, especially for people who were older, pregnant, or just more vulnerable. Now that’s pretty wholesome! In Ancient Greece, physicians would actually prescribe this type of soup for things like fevers and migraines. The rice wasn’t super common among Greek soups; however, they used barley just the same! The addition of cream came way later on, which was an American spin on this classic healing soup!

What ingredients do I need to make this?

Chicken Breast
Basmati Rice
Mushrooms
Celery
Thyme
Chicken Broth
Heavy Cream
Flour
Onion
Garlic
Peas
Salt
Black Pepper
Garlic Powder
Onion Powder
Cayenne

For serving:

Parmesan
Parsley

How do I make it?

The first thing you’ll want to do is chop up all your veggies! Dice your onion, thinly slice the celery, chop the mushrooms, and mince the garlic and thyme. Cut the fat off the chicken breast and place into a large crockpot. Scatter all the veggies around it.

Mushrooms, onion, garlic, chicken, and celery in a crockpot

Then top it with the thyme and seasonings. Pour broth over everything, stir the rice in, and cook for 3-4 hours on high or 6-7 hours on low. I made mine on the high setting because I was in need of that instant remedy! After 3 hours, my chicken was cooked perfectly!

All the ingredients to make creamy chicken and rice soup in a crockpot on a marble countertop

Creamy chicken and rice soup in the crockpot just before getting cooked

Always make sure to temp your meat, we want our chicken to be 165 F. It was easy to tell when it was done because it was fall apart tender, which was great! But remember, all crockpots are different!

Shred the chicken between two forks. In a small dish whisk the flour and heavy cream until combined, then pour that in. Add the frozen peas and the chicken back to the crockpot, stir, and cook for 30 more minutes on the low setting.

Soup in a crockpot with a red serving spoon scooping some

Serve Crockpot Creamy Chicken and Rice Soup with freshly grated parmesan and parsley! Enjoy!

Crockpot creamy chicken and rice soup in a white bowl on a marble countertop

Tips:

This soup wasn’t too spicy, but it has a nice little kick! You know, the kind that warms your nostrils and forehead a little! Perfect! If that’s not your jam, you can totally omit the cayenne, and it’ll still be just as yummy!
This soup is freezer friendly! The rice might lose some of its integrity, but it will work out just fine! Just freeze it in an air-tight container for up to 3 months!
Add whatever other veggies you want to this! Some carrots, corn – pretty much anything goes!