Crockpot Cream of Chicken with Rice Soup
January 10th, 2008 by Caryn Talty | 720 views |
Be the first to comment on this article! »Categories: Gluten, Maize (Corn) & Casein-Free, Recipes

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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