Easy Crock Pot Creamy Chicken and Rice Soup

By dette

What’s better than a warm, hearty bowl of soup on a cold day?

Having a big batch of warm, hearty soup ready and waiting for you after a long, busy day!

This recipe is fantastic not only because it tastes so good, and is nutritious, but also because it’s SO easy to throw together! You just toss it all in the crock pot in the morning and when dinner time rolls around it’s ready! Serve with freshly baked bread (no one said you have to be the one to bake it…) and you have the perfect meal for those cold, hectic days!

Ingredients

• 6 cups chicken stock
• 2 chicken breasts (boneless skinless)
• 2 bay leaves
• 2 stalks celery (chopped)
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• 1 medium onion (chopped)
• 2 carrots (chopped)
• salt (to taste)
• 1 teaspoon lemon pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 3/4 cups long grain rice (NOT quick cooking rice)
• 1/4 cup flour
• 1/2 cup milk
• 10 oz corn

Details

Servings 8
Preparation time 10mins
Cooking time 480mins
Adapted from backforseconds.blogspot.com

Preparation

Step 1

Step 1
Add everything to the crock pot except the rice, corn, flour and milk. Cover and cook for 8 hours. The chicken will cook in the broth and add more flavor to the soup.
Halfway through cooking add the rice (or you can stir in already cooked rice at the end).
Step 2
About 30 minutes prior to serving, shred the chicken. In a small container with a lid shake together flour and milk really well and stir into soup. Add Corn. Let cook for 30 minutes more to allow the soup to thicken.