Crockpot Cream of Chicken with Rice Soup

The secret to making good Chicken soup in the crockpot is in the meat. I love to use the crockpot but making it the traditional way, with the chicken on the bone, always ends up creating a stringy mess. The meat just seems to fall apart into tiny shreds. I’ve finally solved this problem with a low-fat version that tastes great. This dish is gluten and corn free, without casein, and Feingold friendly. It takes about 30 minutes to prepare and takes about 6 hours to cook.

Ingredients:

1 cup water (or more if you’d like) I make my soups pretty thick, so if you like them more brothy you may want to add an additional cup.

1 1/4 lbs of boneless skinless chicken breasts (diced)

1 quart container 365 brand organic vegetable broth (sold at Whole Foods)

1 medium yellow onion (diced)

2 stalks of celery (diced)

4 cups of baby peeled carrots (sliced)

3 tablespoons of gluten-free flour mix (I use Betty Hagman’s recipe: 2 parts rice flour, 2/3 part potato starch, 1/3 part tapioca flour)

2 heaping tablespoons of dried parsley flakes

1/4 teaspoon white pepper

2 cloves of fresh garlic, diced

1 tablespoon of fresh squeezed lemon (the juice of one lemon)

1 teaspoon dried basil

1 teaspoon dried oregano

salt to taste if you’d like

1/2 cup of uncooked white Arborio rice (we like Lundberg brand)

Directions:

Prepare all ingredients and pour all but the rice into a 2 quart crockpot. Cook on high heat for 4 to 5 hours. Add rice and cook an additional 45 minutes. (You can add the rice earlier if you wish, but I prefer to add it later as the rice tends to soak up much of the liquid and turns the soup into more of a stew. You can also omit the rice if you’d like. Turn off heat and let it sit 15 minutes before serving. Enjoy! This dish serves 6-8.

Tags: Casein-free, Chicken, Chicken Soup, Corn-free, Crockpot, Feingold, Gluten-free, Recipe, Slow Cooker, Soup

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Caryn Talty

The editor of this website has a master's degree in English from Northern Illinois University and a bachelor of science degree in special education. She has taught students from early elementary school through college freshman level. Today she enjoys reading and writing about both hot topics and those not so commonly discussed on other websites. Most of her days are spent playing all kinds of make-believe with her three very young and active sons. | All articles by Caryn Talty.

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