Slow Cooker Creamy Chicken and Rice Soup
The perfect soup ready made right in your slow cooker. This Slow Cooker Creamy Chicken and Rice Soup recipe is made with veggies, chicken, broth, finished with a creamy sauce to make the best soup.
- 2 breast Boneless and Skinless Chicken Breast
- ¾ cup Instant brown rice
- 32 oz Chicken Stock
- 1 cup Celery (chopped)
- 1 cup Carrots (peeled and sliced)
- 1 cup White onion (chopped)
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Minced garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- ¼ cup Unsalted butter
- ½ cup Flour
- 2 cups Half & half
Add everything to your slow cooker except for your flour and milk. Cover and let it cook for 7-8 hours on low 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)
Calories: 332kcalCarbohydrates: 23gProtein: 22gFat: 16gSaturated Fat: 8gCholesterol: 89mgSodium: 588mgPotassium: 596mgFiber: 1gSugar: 3gVitamin A: 3145IUVitamin C: 4.6mgCalcium: 92mgIron: 1.7mg