The perfect soup ready made right in your slow cooker. This Slow Cooker Creamy Chicken and Rice Soup is made with veggies, chicken, broth, finished with a creamy sauce to make the best soup.
Slow Cooker Creamy Chicken and Rice Soup
This simple soup recipe is one of my favorites. We just got home from Orlando and they are calling for lots of rain and even some snow this week. I’m missing the warm weather that we had on vacation. I will be enjoying this Slow Cooker Creamy Chicken and Rice Soup all cuddled up and counting down the days until summer.
- 2 breast Boneless and Skinless Chicken Breast
- 3/4 cup Instant brown rice
- 32 oz Chicken Stock
- 1 cup Celery (chopped)
- 1 cup Carrots (pealed and sliced)
- 1 cup White onion (chopped)
- 1 teaspoon Salt
- 1/2 teaspoon Pepper 1/2
- 1 teaspoon Minced garlic
- 1 teaspoon Oregano (dry)
- 1 teaspoon Basil (dry)
- 1/4 cup Unsalted butter (1/2 stick)
- 1/2 cup Flour
- 2 cupa Half & half
Add everything to your slow cooker except for your flour and milk. Cover and let it cook for 6-7 hours on low or 4-5 hours on high. Or until chicken is cooked through and veggies are tender.
Ladle out 1-2 cup(s) of warm broth and place in a small mixing bowl. Add flour and whisk together. Slowly add in half & half and mix until well combined and smooth. Add this back into your soup, mix, and allow to cook for an addition 30 minutes.
Serve and enjoy! (Optional: I served mine with fresh chopped parsley as garnish)
*Recipe updated 3/5/2018