Crockpot Creamy Chicken & Rice Soup

Although Spring is here and Summer’s not too far behind, we’ve still had a handful of cool days. I adapted this recipe to create the perfect soup for when the weather’s a little brisk or a storm is rolling in.

What You Need:
-1 lb chicken breasts
-1 cup basmati rice
-1 cup finely chopped carrots
-1 cup finely chopped celery
-6 cups chicken broth
-1 tsp poultry seasoning
-1/2 tsp onion powder
-1/2 cup butter
-3/4 cup flour
-2 cups of 2% or whole milk
What To Do:
1. Add the chicken, rice, carrots, celery, broth, poultry seasoning, and onion powder to the crockpot. Cook on low for ~8 hours.
2. Approximately 30 minutes before serving, remove the chicken, shred, and return to the crockpot.
3. To make a rue, heat the butter in a small pan on low then slowly add the flour to the butter. Once mixed, add the milk and whisk until smooth.
4. Add the rue to the crockpot and stir gently until well mixed. Add additional milk if it is too thick for your liking.
5. Heat for another 15 minutes and serve.

Linking up with SusanAlesha, & Kate.


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