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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.

 

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87 Responses to “Easy Crock Pot Creamy Chicken and Rice Soup”

  1. Mmm, wild rice soup is my favorite! Love that you can make this in the crock pot!

  2. Yum! I want this for dinner. I’m always looking for good crock pot soups. Pinned!

  3. Kristen says:

    Yummy! When do you add the corn?

    • Stephanie 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 ;)

  4. Gina White says:

    Does it matter what type of rice you use? It sounds yummy!

  5. Rita says:

    Yum! This looks great! Thanks for sharing.

  6. Marissa says:

    What a great recipe – just pinned it (hope you don’t mind).

  7. That would be a great soup for a chilly day, and I love anything you can make in a crock pot! :)

  8. Linda says:

    Love my crock pot and cannot wait to make this soup, thank you for sharing the recipe. Take care.

  9. momto8blog says:

    oh yum! It is perfect for today…it is snowing and cold!
    thanks for the recipe.

  10. 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!

    • Stephanie 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!

  11. 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!

  12. Cindy king says:

    Not a fan of rice. Could noodles be used instead of rice?

  13. 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!

  14. 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?

  15. Dan Cameron says:

    the rice turned to mush when I made this. I assumed I was supposed to put it in at the beginning, was I wrong?

    • Stephanie 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!

  16. Sandy says:

    Can you tell me the nutritional value of this recipe? Looks amazing and I love cream of chicken soup!

  17. Jamie says:

    Hi! Do u cook the chicken breasts first or put in crockpot raw?

  18. 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.

    • Stephanie 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!

  19. 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

  20. Lupe 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?

  21. Dave Molitor says:

    Did you chop up yhe chicken into sall cubes or did you leave the breast whole?

  22. Mary B says:

    I would really like to share this recipe on my blog, mommybo3.blogspot, I love this recipe and will gladly link back to your site!

  23. Kim says:

    I have celiac and can’t have gluten – any idea if this would work with cornstarch and milk to thicken it?

    • Stephanie 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 :)

  24. Heather says:

    Do you set the crock pot on high or low? Thank u :-)

  25. 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.

    • Stephanie 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!

  26. Lori says:

    Can this be made non dairy?

  27. Peggy Fowler says:

    I really enjoy your Crock Pot recipes. Do you by any chance have a good Veg.soup? Thanks.

  28. Robin says:

    Can barley be used in addition to the rice?

  29. 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.

  30. 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?

    • Stephanie 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!

  31. Catherine says:

    How much is a serving size?

  32. 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?

    • Stephanie 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 :)

  33. christine says:

    can you use either cumin seed or ground cumin?

  34. 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!

    • Stephanie 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!

  35. 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!

  36. Gina says:

    Fantastic recipe. Made it today and it was so good. Looking forward to the leftovers. Thank you!

  37. 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…..?

  38. Jackie says:

    Can you use either canned or frozen corn?

  39. Marissa says:

    Super yum! Made this for dinner tonight and my family practically licked the pot clean!

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