This spin on classic creamy chicken and rice soup is a big favorite. It’s comforting with soft, chewy grains of brown rice and a creamy, herby broth…
Ingredients [ For 7 to 8 people ] [ Preparation time : 22 minute – Cooking time : 35 minutes ]
- 1/2 cup long grain brown rice (this is not the quick type of rice)
- 3 carrots, peeled and sliced
- 1 large potato, cut into 1″ 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
- 1/2 teaspoon kosher or sea salt, more or less to taste
- 2 fresh sprigs thyme, stems removed
- 1 pound boneless, skinless chicken breast….about two breast fillets, cut into 1″ pieces
- 4 cups chicken broth, (recommend bone broth)
- 1 cup milk (I used 1%, skim is not recommended for this recipe)
- 1 tablespoons cornstarch
- If you prefer a more subtle onion flavor, saute diced onion in 1 tablespoon olive oil until tender, about 5 minutes. Add to slow cooker.
- Add all ingredients, except milk and cornstarch, to the slow cooker and stir to combine.
- Cover and cook on low 6 to 8 hours, or until chicken is cooked and carrots and rice are tender.
- Before turning off the slow cooker, add the milk and stir to combine. Cook about additional 10 minutes.
- If a thicker soup is preferred: whisk together the milk with 1 tablespoon cornstarch.
- Add the milk mixture and stir. Cover, and continue cooking until soup has thickened about 10 minutes.