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You are here: Home / Dinner / Chicken / Easy Crock Pot Creamy Chicken and Rice Soup

Easy Crock Pot Creamy Chicken and Rice Soup

January 13, 2022 by Stephanie Brubaker 137 Comments

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This Easy Crock Pot Creamy Chicken and Rice Soup Recipe is a five star family favorite. The perfect easy dinner for cold week nights.

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Creamy Chicken and Rice Soup in an orange bowl with bread next to it

Wondering what to make for dinner tonight? This Easy Crock Pot Creamy Chicken and Rice Soup is so comforting and gets two thumbs up from all who taste it!

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 soup is a real crowd pleaser. Literally hundreds of thousands of you have tried this soup and it always gets rave reviews.

We have made it countless times, ourselves, and every person in our family loves it!

 

Creamy Chicken and Rice Soup in an orange bowl with bread next to it

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 – less that 10 minutes of hands on time is needed! Serve with freshly baked bread (no one said you have to be the one to bake it…) or a salad, and you have the perfect meal for those cold, hectic days!

If you make this Easy Slow Cooker Creamy Chicken and Rice Soup, I would love for you to leave a star rating and comment here on the blog! It’s helps me to know what you are making and loving and it’s helpful to other readers as well!

If you take pictures, I’d love to see them!! Tag your recipe pictures with #backforsecondsrecipes on Instagram and tag me @BackforSeconds!

Creamy Chicken and Rice Soup collage photo

More Easy Soup Recipes to Try:

  • Easy Lemon Rice Soup
  • Skinny Slow Cooker Southwest Chicken Soup
  • Clam Chowder Made in the Crock Pot
  • Olive Garden Minestrone Soup Copycat Recipe
  • 30 Minute Mexican Soup

 

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Creamy Chicken and Rice Soup in an orange bowl with bread next to it

Easy Crock Pot Creamy Chicken and Rice Soup Recipe

Stephanie Brubaker
This Easy Crock Pot Creamy Chicken and Rice Soup Recipe is a family favorite. Perfect easy dinner for cold week nights.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 8 hrs
Course Main Course, Soup
Cuisine American
Servings 8

Ingredients
  

  • 6 cups chicken stock
  • 2-3 medium 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
  • 10 oz corn

Instructions
 

  • Add everything to the crock pot EXCEPT the rice, corn, flour and milk. Cover and cook for 8 hours.
  • Halfway through cooking add the rice (or you can stir in already cooked rice at the end).
  • About 30 minutes prior to serving, whisk together flour and milk in a small bowl and stir into soup.
  • Add Corn. Let cook for 30 minutes more to allow the soup to thicken.
  • Shred the chicken and serve!
Keyword best chicken rice soup, creamy chicken soup, crock pot soup recipe, slow cooker dinner

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Originally published on Nov 15, 2012

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Filed Under: Chicken, Dinner, Savory, Slow Cooker, Slow Cooker, Soups, Salads, and Sides Tagged With: best chicken rice soup recipe, creamy chicken soup recipe, slow cooker soup

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Comments

  1. Erin says

    July 27, 2017 at 7:37 pm

    Where did you find & buy the soup dish??

    Reply
    • Stephanie Brubaker says

      July 28, 2017 at 8:32 am

      Hi Erin! So funny, I get tons of questions about this! It actually came with an Edible Arrangement my hubby sent me years ago. Not sure where you could get one now.

      Reply
  2. Angela J says

    January 28, 2017 at 1:28 pm

    I have made this so many times and my whole family loves it! With that said, I wanted to make extras so there are more leftovers this time. Is it safe to do 1.5 or double batch or will it mess with the perfection : ) of the recipe? Also would you adjust cooking time? Thanks in advance!

    Reply
  3. Gwen says

    October 6, 2016 at 9:05 pm

    Oh my Lord. Girlfriend, you just pulled on my heart strings. There is quite possibly nothing i love more than hearty homemade soup paired with warm, fresh-baked artisan bread. Even better if it’s actually served in a bread bowl which is kind of my idea of heaven on earth. Chicken and rice is a big favorite in my house. you also can’t go wrong with broccoli and cheese for an extra boost of nutrition. Thanks for posting. This really got me in the mood for winter comfort food.

    Reply
  4. Melanie says

    April 1, 2016 at 6:19 pm

    Would jasmine rice be okay to use instead of long grain rice

    Reply
  5. Sarah says

    February 3, 2016 at 3:27 pm

    I don’t have any lemon pepper on hand. Do you think a dash of lemon juice would work fine as a substitute or should I just forgo?

    Reply
    • Stephanie Brubaker says

      February 4, 2016 at 12:47 pm

      Hi Sarah, I would just leave it out. I’m afraid the lemon would turn bitter in the crock pot. I think you will still enjoy it without the lemon pepper 🙂

      Reply
  6. Michele says

    December 13, 2015 at 3:06 pm

    Making today smells yummy. Dumb question why shake chicken with flour?

    Reply
    • Stephanie Brubaker says

      December 13, 2015 at 6:16 pm

      You shake the milk with the flour to make a thickening agent for the soup. It just makes it extra thick and creamy – still yummy if you choose to leave it out though. Enjoy! 🙂

      Reply
  7. Tiffany says

    December 10, 2015 at 10:10 am

    I added the flour in at the beginning not think 🙁 will this mess up the recipe?

    Reply
    • Stephanie Brubaker says

      December 10, 2015 at 8:28 pm

      I’m sorry I’m just now seeing this. How did it turn out??

      Reply
  8. Connie Dennison says

    October 31, 2015 at 6:23 pm

    so does the chicken go in toward the end? It says put all of the ingredients in except for milk, flour and rice, but then it says mix the chicken when you do the milk and flour? Kind of confusing to me

    Reply
    • Stephanie Brubaker says

      November 2, 2015 at 10:17 am

      You will put the chicken in with the other ingredients in the beginning. I just add the chicken breasts whole, so in the end you need to shred the chicken. Hope that helps! 🙂

      Reply
  9. Michelle says

    October 6, 2015 at 3:02 pm

    I am making this right now in my crockpot, although when I went to grab my celery, it was all bad, so I am using a red pepper chopped up instead. Hoping it will still be just as good minus the celery and adding the red pepper :/

    Reply
  10. Jessica says

    September 25, 2015 at 10:21 am

    Where did you get those awesome soup cups? I’m in love with both the soup and them.

    Reply
    • Stephanie Brubaker says

      September 25, 2015 at 1:21 pm

      I get so many comments about the cup! It’s funny because it’s actually a vase from an Edible Arrangement someone sent me years ago, haha! I wish I could tell you where to get one!

      Reply
      • Tammy says

        October 5, 2015 at 10:31 am

        I am wondering – if I add the cooked rice at the end – doesn’t that mean I should have put less chicken broth in there since I assume that is what the rice soaks up? I’m worried that if I cook the rice ahead of time and then add it at the end, that the soup will not be thick enough?

        Reply
        • Stephanie Brubaker says

          October 5, 2015 at 12:39 pm

          Hi Tammy. Cooking the rice in the soup does add to the creaminess, but I normally don’t adjust the amount of broth if I add the rice later. If you really want a thick soup go ahead and leave out 1-1 1/2 cups of broth if adding the rice later. Hope you enjoy!

          Reply
  11. talia says

    September 14, 2015 at 6:16 pm

    Wait I just realized something…..it says 3/4 cups long grain rice…..is that three quarters of a cup or three to four cups? I used three quarters of a cup…..if it was meant to be 3 to 4 that would explain where I messed up!!!!

    Reply
    • Stephanie Brubaker says

      September 15, 2015 at 10:28 am

      HI Talia! You are right, it’s three quarters of a cup. I think it does make a difference in the creaminess of the soup if you cook the rice in the soup vs separately. I am glad you enjoyed it though – it’s one of our favorites that I make over and over and over! 🙂

      Reply
  12. talia says

    September 14, 2015 at 6:13 pm

    Made this today and it tastes amazing! Only issue I had was that is was not thick or creamy at all , and I checked measurements….buuuut all I had to do was make a flour roux and take a bit of the broth out and it was perfect! I wonder if it’s because I made the rice (don’t know if it being wild rice made any difference) separately and added it in..I feel like if I would have cooked it in the crock pot with the broth it probably would have been thicker but who knows! So good with a hunk of French bread and a fall breeze coming through the kitchen window! Thanks for a great new recipe!

    Reply
  13. Ayla says

    September 6, 2015 at 5:52 pm

    It’s cooking and I still have two hours left and its so hard not to eat it because it smells SOOO good!

    Reply
  14. Phyllis Lass Thomton says

    August 19, 2015 at 3:55 pm

    I did make your Creamy Chicken and Rice Soup and it was just wonderful…..My question is about the Flower Pot looking Soup Bowl. I KNOW my/your Soup would taste even better in the Bowl! Thank You so much
    Please reply.

    Reply
    • Stephanie Brubaker says

      August 20, 2015 at 8:22 pm

      I’m so glad you loved the soup! I get so many questions about that bowl! It’s actually a vase from an Edible Arrangement someone ordered for me 🙂

      Reply
  15. Ashley says

    August 18, 2015 at 1:03 pm

    Can you toss all of the ingredients in a freezer bag to make a freezer meal later? I know its says in the original instructions to add certain things later. Thanks!!!

    Reply
    • Stephanie Brubaker says

      August 18, 2015 at 5:37 pm

      I’m sure you could do that, but I would just stir in some cooked rice at the end instead of adding it in the beginning. Enjoy!

      Reply
  16. sarah adeel says

    May 14, 2015 at 2:59 pm

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

    Reply
  17. Katelyn says

    April 8, 2015 at 4:02 pm

    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.

    Reply
    • Stephanie Brubaker says

      April 9, 2015 at 2:46 pm

      That’s awesome! I’m so happy you love it!

      Reply
  18. Terri says

    April 8, 2015 at 10:37 am

    I love the “Soup” cups you used in this soup pic. Do you remember where you got them? :0)

    Reply
  19. Elle says

    April 3, 2015 at 10:43 pm

    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.

    Reply
    • Geraldine Pierce says

      March 4, 2017 at 10:17 am

      Peas add a touch of color to this soup! Yummy. Thanks for the recipe

      Reply
  20. Jess says

    April 1, 2015 at 1:58 pm

    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?

    Reply
  21. Pam Stewart says

    February 23, 2015 at 8:40 am

    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.

    Reply
    • Stephanie Brubaker says

      February 23, 2015 at 1:14 pm

      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!

      Reply
  22. The Gifted Gabber says

    February 16, 2015 at 8:19 pm

    Thanks for sharing this yummy recipe! I made it tonight and posted about it on my blog, linking back to you. Hope that is okay with you! Delicious!
    http://www.thegiftedgabber.com/2015/02/recipe-review-creamy-chicken-vegetable.html

    Reply
  23. MommalovesPoppa says

    January 21, 2015 at 12:49 am

    This soup was delicious, more like a stew it was so think. Thank you for the recipe.

    Reply
  24. heather @french press says

    January 6, 2015 at 9:30 am

    I LOVE knowing that dinner is ready and waiting in my slow cooker – what a delicious way to end the day

    Reply
  25. Ellen says

    December 14, 2014 at 4:15 pm

    3/4 cup rice doesn’t seem like enough. Is this the correct amount?

    Reply
    • Stephanie Brubaker says

      December 14, 2014 at 9:46 pm

      Hi Ellen, yep, 3/4 cup seems to be the perfect amount of rice. Feel free to add more if you like a lot of rice though 🙂

      Reply
  26. Marissa says

    September 29, 2014 at 6:28 pm

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

    Reply
  27. Jackie says

    April 12, 2014 at 5:44 pm

    Can you use either canned or frozen corn?

    Reply
  28. Kelly says

    March 23, 2014 at 4:12 pm

    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…..?

    Reply
  29. Gina says

    February 22, 2014 at 11:19 pm

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

    Reply
  30. Jillian Otten says

    February 10, 2014 at 4:29 pm

    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!

    Reply
  31. Michelle says

    February 6, 2014 at 2:04 am

    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!

    Reply
    • Stephanie says

      February 6, 2014 at 6:29 am

      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!

      Reply
      • Jillian says

        September 13, 2016 at 8:06 pm

        Hi! My rice is reallllllly mush.. Is this normal? Or is it supposed to be like regular rice?

        Reply
        • Stephanie Brubaker says

          September 19, 2016 at 8:49 am

          Hi Jillian, I have noticed that when I make this in my newer crock pot vs my older one, the rice cooks much faster and gets mushy. So when cooking in my newer crock pot I add the rice about an hour or two before serving so it doesn’t over cook. Sorry you had trouble – I hope you give it another shot. 🙂

          Reply
  32. christine says

    January 27, 2014 at 6:48 pm

    can you use either cumin seed or ground cumin?

    Reply
    • Stephanie says

      January 27, 2014 at 9:36 pm

      I always use ground cumin 🙂

      Reply
  33. Linda says

    January 25, 2014 at 5:26 pm

    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?

    Reply
    • Stephanie says

      January 27, 2014 at 9:39 pm

      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 🙂

      Reply
  34. Catherine says

    January 20, 2014 at 7:44 pm

    How much is a serving size?

    Reply
    • Stephanie says

      January 20, 2014 at 8:51 pm

      I would say about 1 1/2 cups 🙂

      Reply
      • Catherine says

        January 22, 2014 at 5:59 pm

        Thank you so much! We are going to be eating some tonight.

        Reply
  35. Becky says

    December 8, 2013 at 10:03 am

    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?

    Reply
    • Stephanie says

      December 8, 2013 at 10:29 am

      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!

      Reply
  36. Jessi says

    December 8, 2013 at 9:16 am

    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.

    Reply
    • Stephanie says

      December 8, 2013 at 10:27 am

      Hi Jessi! I would cook it on low for 4-5 hours with your newer crock pot. Hope you enjoy it!

      Reply
  37. Robin says

    November 23, 2013 at 10:06 pm

    Can barley be used in addition to the rice?

    Reply
  38. Peggy Fowler says

    November 21, 2013 at 10:14 pm

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

    Reply
    • Stephanie says

      November 22, 2013 at 3:43 pm

      Thank you so much, Peggy! I do not have an all veggie soup…yet! Stay tuned though 😉

      Reply
  39. Lori says

    November 20, 2013 at 11:48 am

    Can this be made non dairy?

    Reply
    • Stephanie says

      November 22, 2013 at 3:44 pm

      Hi, Lori! I am actually testing a non dairy version right now!! Smells wonderful…I will let you know how it turns out 🙂

      Reply
      • Kaye says

        December 29, 2013 at 1:05 pm

        Did you come up with the dairy free version?

        Reply
        • Stephanie says

          January 4, 2014 at 11:36 pm

          Kaye, I made this same recipe but replaced the milk with water and it came out just as wonderful! Easy peasy 🙂 Enjoy!

          Reply
  40. kristin says

    November 20, 2013 at 11:47 am

    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.

    Reply
    • Stephanie says

      November 22, 2013 at 3:46 pm

      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!

      Reply
  41. Heather says

    November 11, 2013 at 7:13 am

    Do you set the crock pot on high or low? Thank u 🙂

    Reply
    • Stephanie says

      November 11, 2013 at 12:51 pm

      You can do high for 4-6 hours or low for 8-10. Enjoy!

      Reply
  42. Kim says

    November 5, 2013 at 8:31 am

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

    Reply
    • Stephanie says

      November 5, 2013 at 1:50 pm

      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 🙂

      Reply
  43. Mary B says

    October 28, 2013 at 6:40 am

    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!

    Reply
    • Stephanie says

      October 28, 2013 at 7:30 pm

      So glad you like the recipe! I’d love for you to share it with your readers as well, with a link to my recipe. Thanks, Mary!

      Reply
  44. Dave Molitor says

    October 25, 2013 at 4:07 pm

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

    Reply
    • Stephanie says

      October 25, 2013 at 6:20 pm

      I leave them whole and as they cook they start to fall apart. I just shred them the rest of the way before serving 🙂

      Reply
  45. Lupe says

    October 23, 2013 at 6:37 am

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

    Reply
    • Stephanie says

      October 23, 2013 at 9:52 am

      The chicken will start to fall apart but you may need to help it along some. Enjoy!

      Reply
  46. Chris says

    October 22, 2013 at 8:50 pm

    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

    Reply
    • Stephanie says

      October 23, 2013 at 9:54 am

      So glad to hear that, Chris! Thanks for sharing 🙂

      Reply
      • Chris says

        October 23, 2013 at 9:16 pm

        Once I shared the recipe many others shared as well, many people will be enjoying your chicken and rice, not much of a soup person but I will make this again and again. Also trying to learn how to make really tender pot roast, please share if you have any suggestions 🙂

        Reply
        • Stephanie says

          October 24, 2013 at 5:23 pm

          That is SO great to hear, Chris! I really appreciate you sharing this with your friends, and I am thrilled that you loved the soup. As far as a pot roast recipe, you’re in luck! I just posted one this week: http://backforseconds.com/2013/10/easy-pot-roast-recipe/ Enjoy!

          Reply
  47. Katie says

    October 21, 2013 at 12:38 pm

    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.

    Reply
    • Stephanie says

      October 21, 2013 at 4:53 pm

      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!

      Reply
  48. Jamie says

    October 20, 2013 at 3:08 pm

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

    Reply
    • Stephanie says

      October 21, 2013 at 8:58 am

      Put them in raw. I’ve even put them in frozen! Enjoy 🙂

      Reply
  49. Sandy says

    October 20, 2013 at 1:06 am

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

    Reply
  50. Dan Cameron says

    July 29, 2013 at 6:42 pm

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

    Reply
    • Stephanie says

      July 30, 2013 at 2:09 pm

      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!

      Reply
  51. Cheese with Noodles says

    December 18, 2012 at 1:22 am

    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?

    Reply
    • Stephanie says

      December 21, 2012 at 9:47 pm

      Oh I am so happy you liked it, yay!! Of course you may share with your readers with a link back. Thank you for asking, and thanks so much for the comment!

      Reply
  52. Mindy says

    December 17, 2012 at 9:34 am

    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!

    Reply
    • Stephanie says

      December 17, 2012 at 10:01 am

      Hi Mindy! This soup serves 8. I used a standard large size crock pot. Thanks for stopping by! Enjoy the soup!

      Reply
  53. Cindy king says

    December 3, 2012 at 9:54 pm

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

    Reply
    • Stephanie says

      December 3, 2012 at 10:53 pm

      Absolutely! However I would stir in the cooked noodles just prior to serving so they don’t get too mushy cooking all day. 🙂

      Reply
  54. Ashley says

    December 2, 2012 at 9:32 pm

    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!

    Reply
  55. Sarah says

    December 1, 2012 at 2:21 pm

    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!

    Reply
    • Stephanie says

      December 1, 2012 at 2:30 pm

      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!

      Reply
  56. momto8blog says

    November 27, 2012 at 3:47 pm

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

    Reply
  57. Linda says

    November 22, 2012 at 8:52 am

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

    Reply
  58. Jamie at Prepared to Eat says

    November 19, 2012 at 8:24 am

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

    Reply
  59. Marissa says

    November 17, 2012 at 4:44 pm

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

    Reply
  60. Rita says

    November 16, 2012 at 10:49 pm

    Yum! This looks great! Thanks for sharing.

    Reply
  61. Gina White says

    November 16, 2012 at 9:05 pm

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

    Reply
    • Stephanie says

      November 16, 2012 at 10:16 pm

      I just used long grain white rice, but you could use any kind you like! I would steer clear of any sort of quick cooking rice though. Thanks for the comment 🙂

      Reply
      • Judy says

        November 18, 2012 at 11:29 am

        I did not notice if you cook it on low or high setting.

        Reply
        • Stephanie says

          November 25, 2012 at 12:40 pm

          Cook on low 🙂 Enjoy!

          Reply
  62. Kristen says

    November 16, 2012 at 2:19 pm

    Yummy! When do you add the corn?

    Reply
    • Stephanie says

      November 16, 2012 at 2:30 pm

      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 😉

      Reply
  63. Diana Rambles says

    November 15, 2012 at 7:03 pm

    YUMMY!

    Reply
  64. Dorothy @ Crazy for Crust says

    November 15, 2012 at 5:22 pm

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

    Reply
  65. Jessica@AKitchenAddiction says

    November 15, 2012 at 2:59 pm

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

    Reply
    • Clarice says

      February 11, 2015 at 10:46 am

      This is a very good soup thank you …

      Reply
      • Stephanie Brubaker says

        February 11, 2015 at 1:48 pm

        I’m so happy to hear that you like it, thank you!

        Reply
        • Christina says

          March 22, 2015 at 7:31 pm

          Where did you get those fabulous Soup Cups? I love them!

          Reply

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