Crockpot Creamy Chicken and Rice Soup

As many of you know, I have been experimenting with my crock pot a lot lately.  I've mentioned several times that this is totally new to me, and  it has definitely been an adventure.  I've had failures and successes. When there are successes I HAVE to share them with you, and my Crock Pot Creamy Chicken and Rice Soup was a GREAT success!

It's warm, hearty, rich, creamy, PERFECT for all of this cold and wet weather we've been having.  It was super easy to make and I can't wait to share it with you so...

Let's Get Started!

Crock Pot Creamy Chicken  and Rice Soup:
*Prep Time:  10 min.  *Cook Time: 8 hours *Difficulty:  Easy  *Servings: 6-8

Ingredients:

• 3 Boneless, Skinless Chicken Breasts
• 1 c. Black Rice 
• 1 Carrot, diced
• 1 Celery Stalk, diced
• 1 Onion,  diced
• 6 c. Chicken Stock
• 1/2 c. Butter, melted
• 1/4 c. Flour
• 1 quart Half and Half
• 1/4 tsp. Ground Sage
• 1/4 tsp. Dried Thyme
• 1 tsp. Salt
• 1/2 tsp. Pepper

To begin I placed my chicken in the bottom of my crock pot.
And YES these chicken breasts ARE frozen!

Next you will add the carrots, celery, and onion to the crock pot.

Now you will add the black rice.
This adds some great color and texture to this soup.

Then I added a little ground sage,

Thyme,

Salt,

And pepper to the crock pot.

Pour in the chicken stock.

Give everything a little stir.

Place the lid on the crock pot, turn the temperature to low and let it go for 8 hours.

30 minutes before you are ready to eat, melt a stick of butter in a sauce pan.

Add the flour to the melted butter.

Whisk it into the butter and let it cook for 1-2 minutes until the raw flavor is cooked out.

While whisking, add half of the quart of half and half.

Continue whisking until the "sauce" thickens.
This is the creamy base for your soup.

Now you can add the thickener to the crock pot.

OH!  I forgot to tell you to remove the chicken breast from the crock pot and shred it with forks.

Return the chicken to the crock pot.

 Stir everything together, making sure the thickener is completely mixed into the soup.
If you think the soup is too thick add more of the half and half to get the texture that you desire.

This was seriously one of the most delicious soups I have ever eaten.  The flavor was out of this world, and it was even better for lunch the next day.  So get in the kitchen and try this easy dinner tonight!  And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Crock Pot Creamy Chicken  and Rice Soup:
*Prep Time:  10 min.  *Cook Time: 8 hours *Difficulty:  Easy  *Servings: 6-8

PRINTABLE RECIPE

Ingredients:

• 1 Celery Stalk, diced
• 1 Onion,  diced
• 6 c. Chicken Stock
• 1/2 c. Butter, melted
• 1/4 c. Flour
• 1 quart Half and Half
• 1/4 tsp. Ground Sage
• 1/4 tsp. Dried Thyme
• 1 tsp. Salt
• 1/2 tsp. Pepper

Directions:

1. To begin place the chicken in the bottom of the crock pot.  
2. Add the carrots, celery, and onion to the crock pot. 
3. Next add the black rice. 
4. Add the sage, thyme, salt and pepper. 
5. Add the chicken stock and give everything a stir. 
6. Place the lid on the crock pot and turn the temperature to low. 
7. Cook for 8 hours. 
8. 30 minutes prior to eating, melt a stick of butter in a sauce pan and whisk in the flour.  Cook for 1-2 minutes. 
9. Next whisk in half of a quart of half and half.  Let it simmer and thicken to a paste like consistency.
10. Remove the chicken from the crock pot and shred with forks.  Return to the crock pot. 
11. Add the cream paste to the crock pot. 
12. Mix together until everything is incorporated.  
13. If the soup is too thick, add more half and half.  
14. Serve and enjoy!