Cream of Chicken and Rice Soup
Prep time
Cook time
Total time
Recipe type: soup
Serves: 8
  • 2 large chicken breast, cut into ½ inch cubes
  • 1 cup yellow onion, chopped
  • 1 cup celery, chopped
  • 1½ cups carrots, chopped
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 1 cup wild rice
  • 3 Tbsp grated parmasean cheese
  • 1 tsp dried or fresh rosemary
  • 1 tsp italian seasoning
  • 1 tsp dried or fresh thyme
  • pinch of red pepper flakes (optional)
  • ½ tsp black pepper
  • ½ kosher salt or more or less to taste
  • 1½ cups half and half
  1. put all ingredients into crockpot except for the half and half
  2. cook on low for 6-8 hours or low for 4 hours
  3. after cooking time is up slowly add in half and half stirring it until combined
  4. add lid and let cook another 15 minutes
  5. Enjoy!
  6. If a thicker consistency is preferred add 1 Tbsp of cornstarch to the half and half and whisk together before adding to the crockpot. I do find that after it simmers a bit and especially the left overs for the next day it thickens up.
Recipe by Two Sisters Kitchens at