Combine all ingredients except cream in a large slow cooker.
Cook on low for 6-8 hours.
Remove bay leaves and discard. Remove chicken thighs, shred and return to slow cooker.
In a medium bowl, place 1/2 cup heavy cream. Slowly whisk 1-2 cups of hot soup into cream. Then, slowly pour that mixture back into the slow cooker while stirring.
Taste and season with salt and pepper as needed before serving.
Video
Notes
I always use the inside stalks of celery with the leaves for soup – they have great flavor.
This turns out very stew-like. If you want it more soupy, I’d recommend using only 3/4 cup of rice rather than 1 1/2 cups. We love our soup stewy! DO NOT use quick-cooking or instant rice.