Crock Pot Chicken Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 cups chicken stock2 chicken breasts (boneless skinless)2 bay leaves2 stalks celery (chopped)1 medium onion (chopped)2 carrots (chopped)3/4 cup long grain rice (not quick cooking)salt (to taste)1 tsp lemon pepper1 tsp garlic powder1/2 tsp onion powder1/2 tsp cumin1/4 cup flour1/2 cup milk12 oz canned corn
1) Add everything to the crock pot except the 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) 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.
Serving Size: About 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ESTHERGALAT.
2) 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.
Serving Size: About 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ESTHERGALAT.
Nutritional Info Amount Per Serving
- Calories: 212.7
- Total Fat: 4.3 g
- Cholesterol: 42.3 mg
- Sodium: 377.8 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 2.4 g
- Protein: 20.4 g
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