Step 1

Season chicken generously with salt and pepper. Place chicken in the bowl of a 6 quart slow cooker or crockpot.

Step 2

Add half of the bacon, rice, garlic, parmesan rind, onion, carrots, celery, thyme, sage, rosemary, stock and wine. Season with salt and pepper to taste and stir to combine.

Step 3

Cover and cook on HIGH for 2 ½ - 3 hours or LOW for 4 ½- 5 hours*. (Chicken and rice will continue to cook in next steps)

Step 4

Remove the lid. (Optional – remove and discard parmesan rind.) Add the cream cheese and grated parmesan to the slow cooker. In a large (2 or 4 cup) glass measuring cup, mix the cornstarch with the half and half. Add the mixture to the slow cooker and stir to combine.

Step 5

Cover and cook on HIGH for 30 minutes – 1 hour, or until the cream cheese is melted, the chicken is cooked and rice is tender.

Step 6

When the soup is done, stir in the remaining cooked bacon. Taste and adjust for seasoning with salt, pepper or additional half and half if you like a thinner soup.

Step 7

To serve: Divide the soup among bowls and garnish with fresh herbs and more grated parmesan. Enjoy!