Creamy Chicken and Rice Soup

Here’s a quick and easy crock pot soup recipe that was shared with me on Facebook, so I thought I’d share it with you.

Submitted by Katiewits

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IngredientsCrock Pot 2

  • 6 cups chicken stock
  • 2 chicken breasts (boneless and skinless)
  • 2 bay leaves
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • Salt, to taste
  • 1 teaspoon lemon pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ¾ cups long grain rice (NOT quick cooking rice)
  • ¼ cup flour
  • ½ cup milk
  • 1 – 10 ounce bag frozen corn

Directions

  1. Add everything except the rice, corn, flour and milk to a 4 quart crock pot.  Cover and cook up to 8 hours. Chicken and Rice Creamy soup bowl The chicken will cook in the broth and add additional flavor to the soup.  Halfway through the cooking time add the rice.  (If you are working or unable to add rice you can stir in already cooked rice about 30 minutes before serving.)
  2. About 30 minutes before serving, remove chicken breasts and shred, return shredded chicken to soup.  In a separate bowl add flour and milk, mix really well and stir into soup.  Add corn.  Let cook for the final 30 minutes to allow the soup to thicken.

Serve as is or over freshly cooked egg noodles and with fresh baked bread.

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