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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 172.3
  • Total Fat: 1.8 g
  • Cholesterol: 46.3 mg
  • Sodium: 106.3 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 21.3 g

View full nutritional breakdown of Slow Cooker Cream of Chicken and Rice Soup calories by ingredient
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Slow Cooker Cream of Chicken and Rice Soup

Submitted by: CHEF_MEG
Slow Cooker Cream of Chicken and Rice Soup

Introduction

Ditch the condensed "cream of whatever" soups and make this instead. You only need 10 minutes of hands-on cooking time for a filling yet light bowl of comforting soup. Ditch the condensed "cream of whatever" soups and make this instead. You only need 10 minutes of hands-on cooking time for a filling yet light bowl of comforting soup.
Number of Servings: 6

Ingredients

    1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
    2 carrots, peeled and diced (about 1 cup)
    1 large onion, diced (about 1 cup)
    1 teaspoon dried oregano
    1/4 teaspoon dried sage
    1/4 teaspoon black pepper
    1 quart low-sodium or homemade chicken stock
    1/2 cup long-grain brown rice
    1 cup baby bella mushrooms, diced (about 5 ounces)
    1 tablespoon cornstarch
    3/4 cup low-fat evaporated milk

    OPTIONAL: 1 sprig fresh thyme, for garnish

Tips

Experiment with the herbs and spices: Add a bay leaf, tarragon, rosemary or thyme to change things up.
For an extra serving of veggies, stir in 4 cups chopped kale when you add the rice or 4 cups baby spinach when you add the milk.
You could also use wild rice or another whole grain in this dish.


Directions

Place the chicken, carrots, onion, spices and stock in a slow cooker. Cook on high for three hours or low for seven hours, then add the rice and mushrooms and cook one more hour. (Turn the heat to high if you haven't already.)
Combine the cornstarch and one tablespoon cold water in a small bowl, then add to the soup along with the milk. Cook another 15 minutes, then serve immediately.

OPTIONAL: Garnish with fresh thyme.
Serving Size: Makes 6 one cup servings.






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Member Ratings For This Recipe


  • Very Good
    9 of 9 people found this review helpful
    Prepared this same recipe in a Pressure Cooker in 20 minutes, (due to the brown rice). Cooked the brown rice and chicken stock by themselves for ten minutes. Added all the other ingredientes, (except for the cornstarch/milk added last), and cooked for another ten minutes. Yum, and fast! - 10/15/12

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  • Incredible!
    9 of 9 people found this review helpful
    Thanks for this. I had just started some chicken to make soup (have a terrible cold) and this looked like it might be a nice change to try. I didn't have plain sage or rice, so used poultry seasoning and it was really yummy. - 10/15/12

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  • Good
    8 of 17 people found this review helpful
    tasty-took me forever to make-- - 10/15/12

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  • Very Good
    6 of 7 people found this review helpful
    I does need some more seasoning so I used some Mrs. Dash and others. I didn't try this but it seemed to be crying out for nutmeg. I used quinoa instead of rice which gave it a nice crunch and added protein. I will play around with this. - 10/18/12

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  • Good
    6 of 6 people found this review helpful
    I made this for dinner last night and it was easy but very bland. Next time I will add more seasonings and maybe some corn. - 10/16/12

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  • 6 of 12 people found this review helpful
    Why do people rate it without making it? Looks great! Nice and creamy and the picture seems to reflect the ingredients. Thanks Chef Meg! I'm trying it this week & will rate then! - 10/15/12

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  • Incredible!
    5 of 5 people found this review helpful
    I made this, only I mixed the cornstarch with 1 cup cold regular milk, and used just 1/4 cup mushrooms, diced fine. It was very good. - 10/15/12

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  • Incredible!
    4 of 4 people found this review helpful
    Made on the stove top with chicken from a Costco Rotisserie chicken. Saute`d the veggies in coconut oil. Used 2 tubes of Swanson Flavor Boost chicken and 2 of Vegetable for the broth. Used the spices and added a good sprinkling of Tarragon, my favorite soup herb. It does wonders for soup!Very good! - 11/20/12

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  • Very Good
    4 of 6 people found this review helpful
    It was good, you have to add the spice or seasonings to your own preference. I did thicken it a bit more as I like it creamier. DH like it too, he added salt to his. Why do people rate a recipes they haven't tried. Oh ya I made this tonight and save the recipe. - 10/15/12

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  • Incredible!
    3 of 3 people found this review helpful
    Fabulous recipe. I doubled the spices & added 1.5 tsp smoked paprika rather than black pepper.Will make again. - 1/3/13

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  • Very Good
    2 of 2 people found this review helpful
    I made a double batch so I would have leftovers for lunches during the week. It came a a bit thinner than I wanted but overall was very good. For the most part I followed the directions. The only think I did differently was add two bay leaves and the seasoning packet from the box of rice I used. - 10/28/12

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  • Incredible!
    2 of 3 people found this review helpful
    I have a very similar recipe, but really liked this one too. - 10/15/12

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  • Very Good
    2 of 5 people found this review helpful
    I've made a soup like this bfore. Can add different ingredients. Instead of rice add another grain. Different veggies. Only difference from mine is low fat evaporated milk. Making a version of this , for later this week. - 10/15/12

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  • Very Good
    1 of 1 people found this review helpful
    Very happy with the soup after I added white pepper for a little more flavor, and doubled the cornstarch for thickness. - 1/1/13

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  • 1 of 7 people found this review helpful
    I just have 3 comments:
    1) The photo looks unappetizing. I'd put it in a red bowl or something, for color!
    2) Nonetheless, it sounds appetizing---love mushrooms and soups.
    3) People who CHANGE the recipe or do not MAKE the recipe should leave feedback accordingly: either nothing, or modified. - 11/18/12

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  • Good
    1 of 1 people found this review helpful
    A bit bland for me too, but adding extra sage as well as thyme and ground celery (plus I threw in some chopped celery w/leaves) helped. Mine didn't come out very creamy though. I'm not sure why. - 10/30/12

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  • 1 of 2 people found this review helpful
    GOOD WITH ADDED SEASONINGS - 10/26/12

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  • Incredible!
    1 of 5 people found this review helpful
    I luv this recipe, it sounds just perfect. - 10/16/12

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  • I added some diced celery, celery seed, poultry seasoning, Italian seasoning and white pepper. My husband and I both really enjoyed this receipt. - 2/15/14

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  • I added some garlic powder and three bay leaves. I also found that the rice needed two hours to cook. It was very delicious, even my son who is a very picky eater ate it. - 1/18/14

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  • So good. A co-worker said that the smell made her wish that she was sick so that she could request this as comfort food. - 1/8/14

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  • Very satisfying! - 11/16/13

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  • good - 9/17/13

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  • Easy and creamy, but a bit bland. Just added more seasonings. - 8/18/13

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  • 0 of 3 people found this review helpful
    The picture looks like vomit. - 6/14/13

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