Tis the season for warm, comforting bowls of soup. This recipe puts a bit of a spin on the traditional chicken and rice soups. Instead of a clear broth base, this crockpot version has a nice thick and creamy consistency.
I loved how simple this recipe was. Just add 2 chicken breasts to your crockpot with frozen veggies, broth and some seasonings. Let it cook for a few hours and then drop in the raw rice.
After another hour of cooking, shred your chicken breasts and drop them back in the crockpot. Thicken it up with some milk and flour, season with salt and pepper, then you’re done!
Such a simple, delicious crockpot soup recipe that made for an easy Sunday afternoon meal. The generous amount of chicken and rice in this soup makes it filling enough to eat on its own.
Ingredients:
- 2 large skinless, boneless chicken breasts
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 medium onion, chopped
- 3 cups frozen veggie mix (I used a pea, carrot, corn and green bean mix)
- 6 cups chicken broth
- 2 bay leaves
- 3/4 cup long grain white rice, uncooked
- 1/4 cup flour
- 1/2 cup milk
- salt and pepper to taste
Directions:
- Place chicken breasts in the crockpot. Season with garlic and onion powders and cumin.
- Add in your onion and mixed veggies.
- Pour in broth and add bay leaves.
- Cover and cook on low for about 3 hours.
- Add rice. Cover and cook for another 1 hour.
- Remove chicken breasts and shred into chunks. Add back into soup.
- In a separate container, mix milk and flour until smooth. Pour into the crockpot and stir well. Cover and cook another 15 - 30 minutes.
- Season to taste with salt and pepper.
Recipe adapted from Back For Seconds.
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