Easy Crock Pot Creamy Chicken & Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 cup Broth, Meijer Organics, Chicken, Low Sodium (8 oz) 340 gram(s) Chicken breast (without skin) 1 cup, chopped Onions, raw 3 carrot (7-1/2") Carrots, raw 0.75 cup Rice, Lundberg, Long Grain Brown, Basmati, Organic, (45g dry) 4 oz Almond Milk, Califia Farms, Unsweetened, (237ml / 1 cup) 2.23 cup Corn, Sweet, Meijer Organics, Frozen (85g) 0.25 cup Organic All-Purpose White Flour .5 tsp Onion powder 1 tsp Garlic powder 1 tsp Mrs. Dash (R) Lemon Pepper Seasoning Blend 2 stalk, large (11"-12" long) Celery, raw 2 tsp, crumbled Bay Leaf
Step 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.
Halfway through cooking add the rice (or you can stir in already cooked rice at the end).
Step 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: Makes 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user CAH-RD.
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.
Halfway through cooking add the rice (or you can stir in already cooked rice at the end).
Step 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: Makes 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user CAH-RD.
Nutritional Info Amount Per Serving
- Calories: 197.2
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 190.7 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 3.5 g
- Protein: 4.2 g
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