Crockpot Cream of Chicken with Rice Soup

Crockpot cream of chicken soup is great when you’re not home to cook. I love to use the crockpot. It is much easier to do than making casseroles. And it will cook away all day while I’m running around with the kids. My mother gave me a huge recipe book dedicated to crockpot cooking.

I’ve done barbecue pulled pork and rice pudding. But my favorite dishes to make are the soups. My crockpot cream of chicken with rice soup recipe is easy. I think you’ll like it.

Crockpot Cream of Chicken Soup: Pick the Right Meat

crockpot cream of chicken soup
Cream of Chicken Soup

Making crockpot cream of chicken soup with the chicken on the bone isn’t ideal. If you’ve done it before you know exactly what I mean. You will always end up creating a stringy mess. The meat just seems to fall apart into tiny shreds.

I’m a real fan of the ‘set it and forget it’ mentality.

I’ve finally solved the shredded chicken on the bone problem.  I just use lean, boneless, skinless breasts of chicken meat in my crockpot cream of chicken soup.

This particular soup recipe is gluten, dairy, and corn free, in case you have diet restrictions. This chicken soup recipe only takes about 30 minutes to prepare,  and takes about 6 hours to cook.

Here’s how I do it:

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Ingredients for Crockpot Cream of Chicken Soup:

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 your favorite Thickener

NOTE: We use 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 for Crockpot Cream of Chicken Soup:

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.

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1 Comment on Crockpot Cream of Chicken with Rice Soup

  1. Thanks for this great recipe. I adapted it a bit for my daughter (used whole wheat flour instead of the gluten free mix) and also added 1 cup of frozen peas (only because I am sending her to daycare with this tomorrow and they are having chicken/rice/pea casserole and I wanted her to have a similar dairy/soy free version). I will keep it in my recipe book.

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