Full of creamy goodness


What’s better than a warm, yummy bowl of soup on a lazy rainy day or just flat out cold days where you want to stay inside, all day and do nothing except for watching movies or read a book. Although, if you’re unfortunately under the weather then you surely don’t desire to do a thing besides sleeping. But, then there are other days when you come home from a crazy, long, stressful day at school or work, and apparently you are starved, so what should you do? Walk into your kitchen and eat a huge batch of warm, hearty soup ready and waiting for you on your lazy, sick or after you’ve had a long, busy day!

Easy Crock Pot Creamy Chicken and Rice Soup

6  C. of chicken stock
Two chicken breasts (boneless skinless)
Two bay leaves
Two stalks celery (chopped)
One medium onion (chopped)
Two carrots (chopped)
1/8 tsp salt (to taste)
1 tsp lemon pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
3/4 C. long grain rice (NOT quick cooking rice)
1/4 C. flour
1/2 C. milk
1 10 oz can corn

DIRECTIONS

Step 1

Rinse chicken breasts with cold water then pat them dry with paper towels. Put them into your crockpot. Next, add chicken stock, bay leaves, veggies, and seasonings. Seal and cook for 8 hours. Set aside the rice, corn, flour, and milk for later. Halfway through cooking add the rice (or you can stir in already cooked rice at the end).

***Please see the recipe note near the end of my post to determine the best cooking time for you***

Step 2

About 30 minutes before serving, get a cutting board place the chicken on the board and shred it with two forks. In a small container with a lid shake together flour and milk until mixed well and stir into soup. Add Corn. Let cook for another 30 minutes or more to allow the soup to thicken.

NOTES: 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 for 8 hours and it is finished cooking in 4 1/2 hours. I add the rice about an hour before it’s thoroughly cooked.

There are two options you can choose from when chopping up your produce. The first one is you can use a knife. And to protect yourself from getting cuts on your fingers use a Knife Guard Chopping Tool.

The second one is using a food processor. Before you put the carrots, celery and onion in the processor be sure to peel the skin off of the onion, cut the heads off of the celery and carrots. If you’re a little confused about what I’ve told you, I included pictures of the choices you can make when chopping up vegetables at the end of this post.

I appreciate you very much for reading my blog, and I hope in return that I’m making a difference in your life by helping you have more boldness with cooking. 🙂

Recipe adapted from Back For Seconds

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Coming up next week:

Cowboy Chili

Crockpot Tropical Pineapple Chicken

Cilantro-Lime Honey Garlic Salmon (Baked in foil)

Option #1

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Option #2

2016-04-02 11.47.19

 

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