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Slow Cooker Creamy Chicken and Rice Soup

Ingredients

  • 6 cups chicken stock
  • 2 boneless skinless chicken breasts
  • 2 bay leaves
  • 2 stalks celery diced
  • 1 medium onion diced
  • 2 carrots diced
  • salt to taste
  • 1 teaspoon lemon pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ¾ cups white rice NOT quick cooking
  • ¼ cup flour
  • ½ cup milk
  • 2 cups frozen corn

Instructions

  1. Put chicken stock, chicken breasts, bay leaves, celery, onion, carrots, salt, lemon pepper, garlic powder, onion powder, and cumin in the bowl of a slow cooker. Cook on low for 6 hours. Add rice; continue cooking for another hour or until rice is done. (You can stir in already cooked rice at the very end if you would prefer.)
  2. About 30 minute before serving, whisk together flour and milk. Stir into slow cooker. Add corn. Allow to cook for about 30 more minutes.
  3. Serve hot.