{"id":1190,"date":"2025-12-26T17:21:00","date_gmt":"2025-12-26T17:21:00","guid":{"rendered":"https:\/\/airfryerchickenwings.com\/slowcooker\/?p=1190"},"modified":"2025-12-26T17:21:00","modified_gmt":"2025-12-26T17:21:00","slug":"crockpot-creamy-chicken-and-rice-soup","status":"publish","type":"post","link":"https:\/\/airfryerchickenwings.com\/slowcooker\/crockpot-creamy-chicken-and-rice-soup\/","title":{"rendered":"Crockpot Creamy Chicken and Rice Soup"},"content":{"rendered":"

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This time of year, I want allllll the soups! And this last week, my family wasn\u2019t feeling super great. Which means, it\u2019s time for soup and it\u2019s 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\u2019ve come down with a runny nose and fever, booooo! This was so easy to make, it\u2019s basically a dump and go! You can\u2019t beat it! It\u2019s also freezer friendly, which is a complete dream! Freeze it and boom, have some again later!<\/p>\n

This post may contain affiliate links<\/p>\n

Where did these flavors come from?<\/h2>\n

One of the earliest written records of this type of soup came from China, in the 2nd century BC. Yeah, it\u2019s like really, really old! Some Chinese medical text described this soup as \u201cyang food,\u201d which means healing, warming dish. They\u2019d add the rice for nourishment, especially for people who were older, pregnant, or just more vulnerable. Now that\u2019s pretty wholesome! In Ancient Greece, physicians would actually prescribe this type of soup for things like fevers and migraines. The rice wasn\u2019t 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!<\/p>\n

What ingredients do I need to make this?<\/h2>\n

Chicken Breast
\nBasmati Rice
\nMushrooms
\nCelery
\nThyme
\nChicken Broth
\nHeavy Cream
\nFlour
\nOnion
\nGarlic
\nPeas
\nSalt
\nBlack Pepper
\nGarlic Powder
\nOnion Powder
\nCayenne<\/p>\n

For serving:<\/h2>\n

Parmesan
\nParsley<\/p>\n

How do I make it?<\/h2>\n

The first thing you\u2019ll 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.<\/p>\n

\"Mushrooms,<\/figure>\n

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!<\/p>\n

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\"Creamy<\/figure>\n

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!<\/p>\n

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.<\/p>\n

\"Soup<\/figure>\n

Serve Crockpot Creamy Chicken and Rice Soup with freshly grated parmesan and parsley! Enjoy!<\/p>\n

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Tips:<\/h2>\n