Crock Pot Chicken Rice Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Crock Pot Chicken Rice Soup calories by ingredient

Number of Servings: 8


    6 cups chicken stock
    2 chicken breasts (boneless skinless)
    2 bay leaves
    2 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 pepper
    1 tsp garlic powder
    1/2 tsp onion powder
    1/2 tsp cumin
    1/4 cup flour
    1/2 cup milk
    12 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.

TAGS:  Poultry | Soup | Poultry Soup |