Tuesday, October 27, 2015

Easy Crockpot Creamy Chicken and Rice Soup **

This was just okay for us.  The 12-year-old loved it, but the rest of us thought it was just so-so.  I really love the Chicken and Wild Rice soup at Panera, and the fact that this tasted nothing like it probably did a lot to stand in the way for me.  I did use wild rice, but that wouldn't have changed the taste.  I can't describe it, but the flavors just didn't blend very well.  Oh well.  Back to the drawing board!

(luckymommyto2boys ~ Amy ~ BackforSeconds)

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

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.
2. Halfway through cooking add the rice (or you can stir in already cooked rice at the end).
3. 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.
*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.

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