soup - Slow Cooker Cream of Chicken and Rice Soup

By tinathorn

Ingredients

• 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, more to taste
• 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 filets, cut into 1" pieces
• 4 cups chicken broth, low sodium, fat free
• 1 cup milk (I used 1%, skim is not recommended for this recipe)
• 1 tablespoons cornstarch

Preparation

Step 1

Note: 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 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, whisk together milk and cornstarch in a small mixing bowl, add to slow cooker and stir. Cover, and continue cooking until soup has thickened, about 10 minutes.