Creamy Chicken and Rice Soup (crockpot)


Typically I stay away from anything cream based.  Yes I love creamy soups but I don’t love how they sit in my stomach.  I prefer to prevent myself from feeling heavy and bloated after a meal, especially one I cook.  I’ve mentioned many times before I’m on a constant journey of finding what foods work best with my body and letting go of the rest.  I like feeling good!


All this being said I’ve been thinking about making a creamy chicken soup.  Coconut milk instead of dairy is my go to but I wanted this soup to have a thick consistency.  I wasn’t quite sure if I’d be happy with the end result but I decided to try a combination of wild and white rice with the coconut milk.  These ingredients added to local veggies, garden herbs, chicken thighs, and some homemade stock.  Cooked all day in my crockpot until thick, creamy, and delicious!  Total comfort food that nourishes the body!  A complete winning dish for our household!

Creamy Chicken and Rice Soup (crockpot)

Creamy Chicken and Rice Soup (crockpot)

A hearty, porridge like, chicken and rice soup.


  • 1/3 cup wild rice
  • 1/3 cup white rice, long grain
  • 1 lb chicken thighs, boneless and skinless
  • 2-3 tablespoons flour
  • s&p
  • 1 tbsp coconut oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced/pressed
  • 1 carrot, chopped into rounds
  • 1 cup parsnip, chopped into matchsticks
  • 1 cup celery, chopped (greens too)
  • 8 oz mushrooms, sliced
  • 1/4 parsley, minced
  • 1/4 basil, minced
  • 1 bay leaf
  • 1/4 cup raw pepitas
  • 1 can coconut milk
  • 2.5 cups chicken broth
  • 2 cups vegetable broth
  • pecorino romano, fresh grated to serve


  1. Rinse both wild and white rice in a mesh sieve. Add to crock pot.
  2. Season both sides of the chicken thighs with s&p and coat in a thin layer of flour. Heat up a large skillet over medium high heat, add coconut oil, and brown chicken (in batches if needed). Add to crock pot.
  3. Add onion, garlic, carrot, parsnip, celery, mushrooms, parsley, basil, bay leaf, and pepitas. Season with s&p. Add coconut milk, chicken broth, and veggie broth. Mix lightly and cook on low 7 hours.
  4. Serve topped with fresh grated pecorino romano (not pictured).

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