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Easy Crock Pot Creamy Chicken and Rice Soup

Easy Crock Pot Creamy Chicken and Rice Soup by Back For Seconds  #crockpot #soup #easy

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!

What is your go to meal for busy nights??

Easy Crock Pot Creamy Chicken and Rice Soup by Back For Seconds  #crockpot #soup #easy

Easy Crock Pot Creamy Chicken and Rice Soup

Serves 8
Prep time 10 minutes
Cook time 8 hours
Total time 8 hours, 10 minutes
Meal type Lunch, Main Dish, Soup, Starter
Misc Child Friendly, Pre-preparable, Serve Hot
An easy, scrumptious soup made in the crock pot. Perfect for busy days!

Ingredients

  • 6 cups chicken stock
  • 2 chicken breasts (boneless 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
  • 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
  • 10oz corn

Note

It seems like newer crock pots cook much faster than the older ones, so please keep that in mind. My crock pot is newer and cooks very hot. I cook this soup on low on the 8 hour setting and it is done in 4 1/2 hours. I add the rice about an hour before it's done.

Directions

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).

***Please see the recipe note to determine the best cooking time for you***
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.

 

Creamy Chicken and Rice Soup Recipe made in the Crock Pot


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Comments

    • says

      Sorry, I forgot to add that to the recipe steps. All fixed now, thanks :) You will add the corn the same time as the flour and milk – about 30 min before serving.
      Thanks for stopping by ;)

  1. Sarah says

    Thanks for sharing this! Two quick questions for you….in step 2 it says to mix the flour and water together –I assume you meant the milk? Also, will the flour and water/milk mix well if it’s cold, or should I warm up the liquid first? Thanks in advance!

    • says

      Hi Sarah! Yes, that was my mistake (just fixed it). I put the milk and flour in a small container with a lid, and shake it really well. It combines nicely into a thick cream like texture. YOu can use the milk straight from the fridge! Thanks for your comment, enjoy the soup!

  2. Ashley says

    I love this! One of these little hole in the wall restaurants serves this kind of soup on Sundays and it was a favorite of mine. I’m going to have to try your recipe…it looks just the same!

  3. Mindy says

    How much soup does this make? Just trying to figure out if I should double up. Also, are you using a small or large crockpot? Thanks!

  4. says

    Stephanie, I made this for our dinner tonight. Followed the recipe exactly except it was so thick that I did not add any flour but did add a cup of milk to think it a tiny bit and make it creamier. We loved it!! So, so good, and pretty good for you. Perfect for a cold Alaskan day that saw -45 degree temperatures. Will definitely make it again. Thanks so much! Would you mind if I share this recipe with my tweaks on my blog later and of course credit you/link back to your recipe?

    • says

      Bummer :( i put the rice in in the beginning and I always use long grain rice – NOT quick cooking rice. Some crock pots cook faster than others, if you didn’t use quick cooking rice you may want to add it later in the cooking process next time. I hope you try it again and enjoy!

  5. Katie says

    I plan on making this tomorrow, but am more a fan of cream soups rather than broth. Is this pretty creamy or is there a way to make is creamier? Also, could I use a wild rice, like Rice-a-Roni wild rice and also include the seasoning packet for taste? Can’t wait to make it and eat it!!!! Thanks.

    • says

      It is creamy but if you want it even creamier try using half chicken broth and half cream. I’m sure you could use wild rice! I would cook it first and add it to the soup in the end though. Hope you enjoy the soup!

  6. Chris says

    I made this today and it was excellent although I made it on the stove and not the crock pot and made the rice separately. Delish, thanks for sharing

  7. says

    I plan on making this recipe tomorrow. Quick question – Do I need to shred the chicken breasts midstream or does the chicken fall apart?

    • says

      Hi, Kim. I’m sure you can substitute for cornstarch and milk! I have done that with other soups with great success! Hope you enjoy it – we LOVE this soup :)

  8. kristin says

    Can the leftovers be frozen? husband loves cream of chicken and rice soup. I would love to make a batch and have some for later.

    • says

      Hi, Kristin! I tried freezing it once, but when I reheated it it was a little mushy :( I have a pot cooking right now and will try freezing some. I’ll get back to you!

  9. Jessi says

    I have a newer crock pot, maybe 4-5 years old and I don’t know how long to cook this since your note says you cook it for 8 hours but it is done in 4 1/2. That’s a big difference. Any suggestions? I’m afraid it’ll be done either way too early or too late. Thanks.

  10. Becky says

    Wonder if I can use peas instead of corn. I want to take this to a quilt retreat and two of the girls can not eat corn. Do you think it would ruin it?

    • says

      I’m sure peas would be great! Or you could just leave out the corn without adding anything in it’s place. I’ve done that before and it still tastes great! Hope you enjoy!

  11. Linda says

    Someone ask what the nutritional value is but I didn’t see the answer. Since I am watching my calories I need to know what i am eating and this soup sounds delicious. Do you know what the calories are?

    • says

      I have not calculated the calories for this recipe, sorry! I know there are some websites you can go to to get the nutrition facts of a recipe. I hope you give this soup a try – it’s one of our favorites :)

  12. Michelle says

    Hey Stephanie! Any idea if you can use whole wheat flour instead of regular white? And also I have frozen chicken breasts – should I defrost before I put them in the crock pot or just throw it all in there? Looking forward to making it!

    • says

      I have never used whole wheat flour in this soup but I don’t see why it wouldn’t work! Go ahead and put the chicken in frozen. I do that all the time :) Enjoy, Michelle!

  13. says

    WOW – such a yummy recipe. I featured your recipe on my blog with a link to your page! Thanks for the delicious warm soup during this freezing winter – My cat, Gary loved it too!

  14. Kelly says

    Hi, I’m making this today, looks so yummy. This is probably a stupid question, but how do you know when it’s done? I have a new-ish crockpot, so I’m wondering if cooking at low for 4.5 hours is enough…..?

  15. says

    I am going to make this for a group and was wondering if anyone figured out the measurements to make this gluten free using corn starch? Also, if I use long grain rice would it work if I put rice in in the morning? I work day’s and wouldn’t be able to half way through cooking process? One more question does this fill a regular size crock pot up all the way or would I be able to do 1 1/2 times recipe? I have a big group. Thanks.

    • says

      Hi Pam! As far as the rice goes, I would suggest cooking it ahead of time and just stir it in before serving. If you leave it in all day it will get mushy. It doesn’t fill a crock pot to the top… I can’t say for sure if there is room for an extra 1/2 batch though, sorry! Hope you all enjoy the soup!

  16. Jess says

    I saw your note that stated new slow cookers might cook faster so how will i know when its done? Will the chicken shread easily with two forks?

  17. Elle says

    This looks yummy. I think it needs some green color in it though. Not sure what to use. Green onion? Parsley? Spinach? Will have to give it some thought and give it a try.

  18. Katelyn says

    I seriously cannot get over this soup. I have texted my boyfriend 3 times in the past 2 days about how good it was. The only extra I did was added a bit more of all the spices after it was finished.

  19. sarah adeel says

    Looks mouth watering definitely going to cook it.but we don’t have grain rice available here in Pakistan .

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