Tender crockpot chicken simmered in a creamy, poultry-seasoned gravy, then thickened right in the crockpot for a cozy, no-fuss dinner.
Instructions
In a medium bowl, whisk together evaporated milk, broth, bouillon cube, poultry seasoning, onion powder, garlic powder, and pepper.
Add chicken to a 6-quart slow cooker. Pour the mixture over top.
Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours, or until chicken is tender and cooked through.
Remove chicken from the slow cooker. Whisk the cornstarch with 2 tablespoons cold water. Stir into the slow cooker, and cook on HIGH for 10-15 minutes, or until thickened.
Once thickened, whisk in the butter. Taste and season the gravy with additional salt and pepper if needed.
Shred or slice the chicken and return it to the gravy.
Notes
If desired, add browning sauce for a darker gravy.Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.
A bowl of this easy Chicken and Rice Soup recipe is perfect for chilly days!
This soup is loaded with chicken, vegetables and brown rice, simmered in broth and finished with a touch of creaminess.
Homemade Chicken Rice Soup has great flavor and is easy to meal prep for a busy week!
Chicken and Rice Soup Ingredients
This easy chicken and rice soup is packed with goodness, fresh, and flavorful. It’s a meal that the entire family will agree on. Made in just one pot,it’s as easy as it is delicious!
Veggies: Onion, carrot, and celery are the base of this soup and add lots of flavor.
Seasonings: This is a simple soup recipe with parsley, thyme, salt & pepper. Add other dried or fresh herbs or bay left to taste.
Chicken Broth: Low-sodium chicken broth is the base of this soup.
Chicken: This recipe uses chicken breasts – no need to cook ahead; they’ll simmer to perfection in the soup. Bone-in or boneless chicken thighs also work well in this recipe. If using cooked chicken or rotisserie chicken, add the chicken once the rice is cooked.
Rice: We love brown rice in this soup recipe, it adds great texture and a boost of fiber. You can swap it with other varieties of rice like white rice, basmati, or jasmine rice; adjust the cooking time as needed. If using cooked rice, it can be added about 5 minutes before serving.
Evaporated Milk: While it’s optional, a little bit of evaporated milk adds a creamy element without being too heavy. A bit of heavy cream can be added in place.
How To Make Chicken and Rice Soup
This creamy chicken and rice soup is so easy to make – no need to pre-cook the chicken.
In a pot or Dutch oven, sauté the carrot, onion, and celery until tender per the recipe below.
Add broth, uncooked chicken breasts, and rice, then simmer until the rice is tender.
Shred cooked chicken, stir back into the pot, and finish with evaporated milk for creaminess.
This homemade Chicken Rice Soup recipe is the ultimate comfort food and it’s perfect for meal prep as it freezes well.
To freeze leftovers, cool the soup to room temperature, then place it in a large freezer bag. Seal completely and lay flat to freeze in a thin layer. This will help the soup to thaw quickly when you need it for dinner!
To thaw, you can submerge the bag of chicken soup in lukewarm water until thawed, then reheat to the desired temperature in the microwave or on the stovetop.
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Chicken Rice Soup
This Chicken Rice Soup is an easy, healthy soup recipe that’s perfect for chilly days! It’s loaded with vegetables and brown rice, simmered in chicken broth and finished with a touch of creaminess.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
Add garlic, parsley and thyme and cook 1 minute.
Add salt and pepper, broth, chicken. Add rice. Stir and bring to a boil over medium-high heat.
Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
Remove chicken from pot and shred. Add back to the pot with evaporated milk.
This soup uses simple ingredients but is delicious, cozy, and creamy.
It’s versatile – swap out the potatoes for leftover mashed or scalloped potatoes (reduce simmering time if they’re already cooked) to use up your leftovers.
It keeps in the fridge for a few days and reheats well for lunches or quick meals.
Ingredients for Ham & Potato Soup
Potatoes –Russet potatoes have a starchy texture and are my first choice in this recipe. You can also use Yukon gold or even use up leftover roasted, mashed, or scalloped potatoes.
Vegetables – Onion, carrot, and celery (mirepoix) add great flavor to the base of this soup. You can also stir in leftover veggies like green beans and carrots are great additions too.
Ham – Leftover ham works well or you can purchase a single ham steak at the grocery store and cube it. Smoked sausage or even ground sausage are great replacements for ham.
Base – The base of this soup starts with chicken broth (because I prefer the flavor) but vegetable broth can be substituted. The addition of light cream adds creaminess while keeping the calories in check. You can swap it out for evaporated milk or even a bit of heavy cream if you’d like. Sour cream adds great flavor.
How To Make Ham and Potato Soup
I often make a crock pot potato soup which simmers all day however this version is quick to prepare for a weeknight meal.
Melt butter and cook the onions until tender.
Add remaining ingredients, except dairy (per the recipe below). Simmer over medium-low heat until potatoes are tender.
Mash some of the potatoes, add cream, and simmer for a few minutes more. Stir in sour cream and serve.
Garnish with fresh parsley if you’d like and serve with a slice of homemade bread or some rolls.
Recipe Tips
Mash just enough potatoes to thicken, the soup should have some potato and veggie chunks for texture.
Stir in the sour cream just before serving, simmering can cause it to become grainy.
Shredded cheddar cheese can be added (about 1 cup). Stir it in just before serving.
For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into the simmering soup to reach the desired thickness. This soup can also be thickened by adding some potato flakes.
For a thinner soup, add additional chicken broth.
Storing Leftovers & Freezing
This Ham and Potato Soup can be refrigerated for up to 5 days.
It’s best to freeze this ham and potato soup without dairy. Remove a portion for freezing before adding the dairy. Thaw in the fridge overnight and then reheat leftovers on the stovetop. Stir in the dairy as directed in the recipe.
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Ham and Potato Soup
Delicious and easy soup with diced leftover ham, chunks of tender potatoes, and veggies!
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
In a large pot, melt butter over medium heat. Add diced onion and cook until tender, about 5 minutes.
Add the diced potatoes, chicken broth, diced ham, chopped carrot, sliced celery, minced garlic, parsley, thyme, and pepper. Stir to combine.
Increase the heat to medium-high and bring the soup to a boil. Reduce to a simmer and cook for 20 minutes, or until the potatoes are tender.
Using a potato masher, mash some of the potatoes in the pot, add cream, and simmer for an additional 5 minutes.
Combine the cornstarch with 1 tablespoon of water, stir into the soup, and simmer for 2 minutes.
Remove from the heat and stir in the sour cream. Taste and add additional salt and pepper if desired.
Evaporated milk can be substituted for the cream. Cheese can be added along with the sour cream. Remove from the heat and stir in until melted. For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into simmering soup while whisking to reach desired thickness. For a thinner soup, add additional chicken broth.
Course Chicken
Cuisine American
