Crockpot Cream of Chicken Soup
This crockpot cream of chicken soup is a thick, homey soup made from real chicken, vegetables and a touch of cream. It is the comfort food version of the canned stuff, with chicken and rice in every spoonful.
8
servings15
minutes6
hoursChicken and vegetables simmer in broth, then rice and cream finish the soup. A flour slurry makes it thick and silky.
Ingredients
1 1/2 lb boneless skinless chicken breasts
1 medium yellow onion, diced
3 carrots, diced
3 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
1 tsp dried thyme
1 bay leaf
1 tsp kosher salt
1/2 tsp black pepper
1 cup long-grain white rice, uncooked
1/4 cup all-purpose flour
1 cup half and half
2 tbsp butter
2 tbsp chopped fresh parsley
Directions
- Put the onion, carrots, celery and garlic in a 6-quart slow cooker.
- Lay the chicken on top and pour in the broth. Add the thyme, bay leaf, salt and pepper.
- Cover and cook on LOW for 5 hours or on HIGH for 2 1/2 hours, until the chicken reads 165°F.
- Move the chicken to a cutting board and shred it with two forks. Remove the bay leaf.
- Stir the rice into the hot soup, cover, and cook on HIGH for 30 to 40 minutes until tender.
- Melt the butter in a small pan and whisk in the flour. Cook 1 minute, then whisk in the half and half until smooth.
- Stir the cream mixture into the slow cooker and return the chicken to the pot.
- Cook on HIGH for 10 minutes, until the soup is thick and creamy.
- Taste and add more salt and pepper.
- Ladle into bowls and sprinkle with parsley.
Notes
- Use thighs for richer flavor. Add peas at the end for color. Fridge 4 days. The rice absorbs liquid, so add broth when reheating. Freeze the soup without rice.
Why this soup works in a slow cooker
Real cream of chicken soup starts with a good broth, and a slow cooker builds it with almost no work. The chicken simmers with vegetables until tender, and the broth takes on all of their flavor. When you shred the meat back in, every bite is moist and savory. A big pot also freezes well, so you can stock the freezer for sick days and cold nights.
The rice cooks right in the pot during the last half hour, so it soaks up flavor instead of getting added as an afterthought. The flour and cream go in at the end, which keeps the soup silky and avoids a broken, grainy texture.
Ingredient notes
Chicken breasts: They shred easily and give clean, tender strands. Thighs work too and add more flavor. Cut it into big chunks if you plan to shred it, which makes it faster to handle.
Chicken broth: Choose low-sodium so you can season at the end. A good homemade or boxed broth makes a big difference.
Long-grain rice: It holds its shape in soup. Instant rice turns to mush, so avoid it.
Half and half: It gives creaminess without the weight of heavy cream. Whole milk is a lighter swap, but makes a thinner soup.
Flour and butter: A quick roux thickens the soup and keeps it smooth, with no raw flour taste.
Thyme: A dried herb that matches chicken perfectly. A pinch goes a long way.
Parsley: A handful of fresh chopped parsley at the end adds color and a clean, grassy note against the cream.
Tips for the best soup
Add rice late: Rice cooked from the start turns soft and swells until the soup is more like porridge. Add it for the last half hour. The rice also needs enough liquid, so if the soup looks thick when you add it, pour in an extra cup of broth.
Cook the roux: The most common mistake is stirring raw flour in. Cook the butter and flour for a minute so the soup does not taste pasty.
Add cream at the end: Long heat can curdle dairy. Stir it in once the chicken and rice are done. Keep the heat on HIGH for the last ten minutes and stir often, so the soup thickens evenly and nothing sticks to the bottom.
Swaps and variations
Use leftover turkey instead of chicken, or swap rice for egg noodles added in the last 20 minutes. Add mushrooms and a pinch of nutmeg for a richer version, or stir in frozen peas just before serving. For a gluten-free soup, thicken with cornstarch and use gluten-free broth.
Do not use instant or minute rice in place of regular. It breaks down completely and turns the soup gluey.
For a hearty version, add diced potatoes with the vegetables and cook the same time. A spoonful of Dijon mustard adds a subtle tang.
What to serve with it
Serve with buttered rolls or crackers and a green salad. A grilled cheese sandwich on the side makes it a full, comforting dinner on a cold night.
Storing, freezing and reheating
Refrigerate leftover soup in a sealed container for up to 4 days. It thickens as the rice absorbs the broth.
Reheat on the stove with extra broth or milk, stirring often. If you plan to freeze it, make the soup without rice and add freshly cooked rice when you serve.
Leftovers also make a great filling for a chicken pot pie if you reduce the soup until thick.
Crockpot Cream of Chicken Soup at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 15, led by boneless skinless chicken breasts, yellow onion, carrots, celery stalks
Tips for Crockpot Cream of Chicken Soup
Use thighs for richer flavor. Add peas at the end for color. Fridge 4 days. The rice absorbs liquid, so add broth when reheating. Freeze the soup without rice.
Crockpot Cream of Chicken Soup FAQ
How long does Crockpot Cream of Chicken Soup take?
Crockpot Cream of Chicken Soup takes 6 hours of cooking after 15 minutes of prep.
How many people does Crockpot Cream of Chicken Soup serve?
This recipe makes 8 servings.
What do I need to make Crockpot Cream of Chicken Soup?
15 ingredients, led by boneless skinless chicken breasts, yellow onion, carrots, celery stalks. Amounts are in the recipe card above.
