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.

Recipe adapted from Back For Seconds

Published by Court's Cooking Blog