Monday, May 4, 2015

Monday Food Post - Crockpot Easy Creamy Chicken and Rice Soup

This is a lovely 'everything's in the pot' soup.  I found it here at Back for Seconds.  Stephanie is its host. Please check her blog out.  It is always a good idea in case I missed anything.  Stephanie also has a lot of other lovely recipes that look delicious.

Easy Crockpot Creamy Chicken and Rice Soup 
Serves 8

Preparation time: 10 minutes
Cooking time: 8 hours
Total time: 8 hours 10 minutes

6 cups chicken stock
2 chicken breasts (boneless and skinless)
2 bay leaves
2 stalks celery, chopped
1 medium onion, chopped
2 carrots, chopped
Salt to taste
1 teaspoon lemon pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
3/4 cups long grain rice (please do not use quick-cooking rice)
1/4 cup flour
1/2 cup milk
10 ozs. corn

Stephanie's note: "It seems like newer crock pots cook much faster than the older ones, so please keep that in mind.  My crock pot is newer and cooks very hot.  I cook this soup on low on the 8 hour setting and it is done in 4 1/2 hours.  I add the rice about an hour before it's done."


Add all the ingredients to the crock pot except for the rice, corn, flour and milk.

Cover and cook for 8 hours.

The chicken will cook in the broth and add more flavor to the soup.

Halfway through cooking add the rice, or you can stir in already cooked rice at the end.

About 30 minutes prior to serving, shred the chicken.

In a small container with a lid, shake together the flour and milk thoroughly, and stir into soup.

Add the corn.

Let cook for another 30 minutes to allow the soup to thicken.

Serve hot with your favorite crusty bread.

What did we think of this soup?  It was yummy but we both discovered after all this time that we are not sure we like the taste of cumin.  It gave it a different flavor than what we are used to when I have made other chicken soups. I have never used this spice that much and when I make it again I will probably leave it out.  If you like cumin then no problem.

I ended up adding more chicken broth when we had this the second night as the rice had absorbed a lot of the broth.  This diluted the cumin taste even more and we found the taste was perfect.  The other two times we ate this after freezing (thank goodness for leftovers and the freezer) Gregg felt like having mashed potatoes.  There was not a lot of soup left by that time.  We put a scoop of hot mash in the bowl first, and poured the soup on top.  Delicious!

The house had a wonderful aroma when we walked in from outside.  On a cold night, it was very welcoming.