If you follow me anywhere on social media, you probably know that I am on a snow kick. I cannot stop thinking about snow, talking about snow, annoying my husband about snow. I neeeed it to snow. We got a little bit a couple weeks ago but it melted as soon as it hit the ground so it doesn’t count. We were supposed to get snow last night but ehh, I am disappointed.
Since I’ve been such a cold weather mood lately, I’ve been really into soup. I make soup every time it snows and I made this one in preparation of the (no) snow we got last night. And then I made another batch, with pasta, the next day because my husband wanted to take it for lunch this week. And then last night he informed me that he’s going to need another batch today or tomorrow.
So yeah, he likes it a little bit.
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- 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
- 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.)
- About 30 minute before serving, whisk together flour and milk. Stir into slow cooker. Add corn. Allow to cook for about 30 more minutes.
- Serve hot.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 280Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 654mgCarbohydrates: 36gFiber: 3gSugar: 7gProtein: 23g