Thursday, March 14, 2013

Crock Pot Creamy Chicken and Rice Soup

It seems like my recipe blog has become a Crock Pot blog! Here is yet another slow cooker recipe, and it is SO good. I think this soup might go into my regular dinner rotation; everyone loved it! The huge bonus is that it was easy to make and I think my kids liked it just as much as my chicken noodle soup. The recipe is from Jamie Cooks It Up, but I modified it just slightly. Thanks Jamie for another great recipe.

Crock Pot Creamy Chicken and Rice Soup

2 1/2 tablespoons butter
1 medium onion, diced
3 large carrots, diced
3 stalks celery, diced
10 cups chicken stock or broth (that's 2 big boxes & 1 can)
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon crushed bay leaves
3 cups cooked and cubed chicken (*can cook chicken in soup, read below for alternate directions)
1 cup rice
1 can cream of chicken soup
salt & pepper

In a skillet or large saucepan, melt butter. Add onions, carrots, and celery and cook for 4-5 minutes or until vegetables are softened, but not browned. Pour the cooked vegetables into your crock pot. Add chicken stock/broth, parsley, thyme, bay leaves, and chicken. Cook on low for about 5-6 hours. Add rice and cook another hour. Add cream of chicken before serving and allow to heat through. Add salt and pepper to taste.

*To cook chicken in soup: Follow the directions as stated, but use 3-4 uncooked boneless skinless chicken breasts in place of cubed chicken. After cooking on low for 5-6 hours, remove chicken, shred or chop up and return to crock pot. Follow remaining directions as stated above.

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