Add the rice, carrot, celery, onion, garlic, bay leaves, thyme, water, 2 tsp salt, and 1/2 tsp black pepper to a 6-quart slow cooker and stir to combine.
Remove and discard the skin from the chicken thighs then place the chicken thighs into the slow cooker.
Place the lid on the slow cooker and cook on LOW for about 6 hours.
Remove the chicken thighs from the slow cooker then shred the chicken and discard the bones.
Return the shredded chicken back into the slow cooker and stir to combine.
Stir in the heavy cream then taste the soup and season with additional salt & pepper, if needed.
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