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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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!
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!
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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Easy Crock Pot Creamy Chicken and Rice Soup Recipe
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!
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Originally published on Nov 15, 2012
Erin says
Where did you find & buy the soup dish??
Stephanie Brubaker says
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.
Angela J says
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!
Gwen says
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.
Melanie says
Would jasmine rice be okay to use instead of long grain rice
Sarah says
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?
Stephanie Brubaker says
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 🙂
Michele says
Making today smells yummy. Dumb question why shake chicken with flour?
Stephanie Brubaker says
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! 🙂
Tiffany says
I added the flour in at the beginning not think 🙁 will this mess up the recipe?
Stephanie Brubaker says
I’m sorry I’m just now seeing this. How did it turn out??
Connie Dennison says
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
Stephanie Brubaker says
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! 🙂
Michelle says
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 :/
Jessica says
Where did you get those awesome soup cups? I’m in love with both the soup and them.
Stephanie Brubaker says
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!
Tammy says
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?
Stephanie Brubaker says
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!
talia says
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!!!!
Stephanie Brubaker says
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! 🙂
talia says
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!
Ayla says
It’s cooking and I still have two hours left and its so hard not to eat it because it smells SOOO good!
Phyllis Lass Thomton says
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.
Stephanie Brubaker says
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 🙂
Ashley says
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!!!
Stephanie Brubaker says
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!
sarah adeel says
Looks mouth watering definitely going to cook it.but we don’t have grain rice available here in Pakistan .
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.
Stephanie Brubaker says
That’s awesome! I’m so happy you love it!
Terri says
I love the “Soup” cups you used in this soup pic. Do you remember where you got them? :0)
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.
Geraldine Pierce says
Peas add a touch of color to this soup! Yummy. Thanks for the recipe
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?
Pam Stewart 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.
Stephanie Brubaker 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!
The Gifted Gabber says
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
MommalovesPoppa says
This soup was delicious, more like a stew it was so think. Thank you for the recipe.
heather @french press says
I LOVE knowing that dinner is ready and waiting in my slow cooker – what a delicious way to end the day
Ellen says
3/4 cup rice doesn’t seem like enough. Is this the correct amount?
Stephanie Brubaker says
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 🙂
Marissa says
Super yum! Made this for dinner tonight and my family practically licked the pot clean!
Jackie says
Can you use either canned or frozen corn?
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…..?
Gina says
Fantastic recipe. Made it today and it was so good. Looking forward to the leftovers. Thank you!
Jillian Otten 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!
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!
Jillian says
Hi! My rice is reallllllly mush.. Is this normal? Or is it supposed to be like regular rice?
Stephanie Brubaker says
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. 🙂
christine says
can you use either cumin seed or ground cumin?
Stephanie says
I always use ground cumin 🙂
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 🙂
Catherine says
How much is a serving size?
Stephanie says
I would say about 1 1/2 cups 🙂
Catherine says
Thank you so much! We are going to be eating some tonight.
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!
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.
Stephanie says
Hi Jessi! I would cook it on low for 4-5 hours with your newer crock pot. Hope you enjoy it!
Robin says
Can barley be used in addition to the rice?
Peggy Fowler says
I really enjoy your Crock Pot recipes. Do you by any chance have a good Veg.soup? Thanks.
Stephanie says
Thank you so much, Peggy! I do not have an all veggie soup…yet! Stay tuned though 😉
Lori says
Can this be made non dairy?
Stephanie says
Hi, Lori! I am actually testing a non dairy version right now!! Smells wonderful…I will let you know how it turns out 🙂
Kaye says
Did you come up with the dairy free version?
Stephanie says
Kaye, I made this same recipe but replaced the milk with water and it came out just as wonderful! Easy peasy 🙂 Enjoy!
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!
Heather says
Do you set the crock pot on high or low? Thank u 🙂
Stephanie says
You can do high for 4-6 hours or low for 8-10. Enjoy!
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 🙂
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!
Stephanie says
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!
Dave Molitor says
Did you chop up yhe chicken into sall cubes or did you leave the breast whole?
Stephanie says
I leave them whole and as they cook they start to fall apart. I just shred them the rest of the way before serving 🙂
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?
Stephanie says
The chicken will start to fall apart but you may need to help it along some. Enjoy!
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
Stephanie says
So glad to hear that, Chris! Thanks for sharing 🙂
Chris says
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 🙂
Stephanie says
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!
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!
Jamie says
Hi! Do u cook the chicken breasts first or put in crockpot raw?
Stephanie says
Put them in raw. I’ve even put them in frozen! Enjoy 🙂
Sandy says
Can you tell me the nutritional value of this recipe? Looks amazing and I love cream of chicken soup!
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!
Cheese with Noodles 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?
Stephanie says
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!
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!
Stephanie says
Hi Mindy! This soup serves 8. I used a standard large size crock pot. Thanks for stopping by! Enjoy the soup!
Cindy king says
Not a fan of rice. Could noodles be used instead of rice?
Stephanie says
Absolutely! However I would stir in the cooked noodles just prior to serving so they don’t get too mushy cooking all day. 🙂
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!
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!
momto8blog says
oh yum! It is perfect for today…it is snowing and cold!
thanks for the recipe.
Linda says
Love my crock pot and cannot wait to make this soup, thank you for sharing the recipe. Take care.
Jamie at Prepared to Eat says
That would be a great soup for a chilly day, and I love anything you can make in a crock pot! 🙂
Marissa says
What a great recipe – just pinned it (hope you don’t mind).
Rita says
Yum! This looks great! Thanks for sharing.
Gina White says
Does it matter what type of rice you use? It sounds yummy!
Stephanie says
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 🙂
Judy says
I did not notice if you cook it on low or high setting.
Stephanie says
Cook on low 🙂 Enjoy!
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 😉
Diana Rambles says
YUMMY!
Dorothy @ Crazy for Crust says
Yum! I want this for dinner. I’m always looking for good crock pot soups. Pinned!
Jessica@AKitchenAddiction says
Mmm, wild rice soup is my favorite! Love that you can make this in the crock pot!
Clarice says
This is a very good soup thank you …
Stephanie Brubaker says
I’m so happy to hear that you like it, thank you!
Christina says
Where did you get those fabulous Soup Cups? I love them!