Fall is in the air in New England with cool days and cooler nights. I am excited to be bringing the crock pot back out, and last week I used it to cook some chicken all day, for Chicken and Rice Soup that evening. I saw a Creamy Chicken and Rice Soup recipe on Pinterest, from For the Love of Cooking, and decided to try it, with a few changes. I think this would be delicious with a Rotisserie Chicken, if you don’t want to use the slow cooker all day, I just have several packages of chicken frozen that I need to use. As promised, it as very easy to make, I had most of the ingredients on hand, and there were NO leftovers. I doubled most of the ingredients from the original recipe when I made it, and next time I will double my version of the recipe again. My boys love to eat, and they definitely wanted more of this. I think it would freeze well too.
One thing I love about making soup is that it’s easy to personalize it. You can add, subtract, or substitute the vegetables to meet your family’s taste preferences. If you need to double the rice, you’ll want to add additional broth, since you’re cooking the rice with the soup, it needs extra liquid to absorb.
- 1 tsp olive oil
- 1 medium onion, chopped
- 12 baby carrots, sliced
- 6 stalks of celery, sliced
- 4 cloves of garlic, minced
- 5 cups chicken broth – I added 6 cups of water and a bouillon cube (extra from the one listed later in the recipe) in the crockpot with my chicken on low all day. You could use homemade stock or canned/boxed if needed.
- 3 chicken breasts, chopped or pulled
- 1 bouillon cube
- 1 tsp basil
- ½ rice (I used UNCOOKED whole grain brown rice NOT instant)
- 2+ tbsp corn starch
- 1 12 oz can evaporated milk
- As mentioned, I cooked my chicken in the slow cooker all day with 6 cups water and a bouillon cube. This created my own chicken broth that I used in the soup. You could also use a rotisserie chicken (2 breasts plus leg/thigh meat), canned chicken, etc. You just need cooked chicken to add in the soup.
- In your stockpot, pour in 1 tsp olive oil, over med-high heat. Add in the chopped onion, carrots, and celery. Let it cook until it starts to get tender, then add in the minced garlic. Let that cook for a couple of minutes, while stirring, then pour in the chicken broth. Add the chopped chicken, bouillon cube, basil, a dash of pepper (you can add salt to, but we are trying to do lower sodium, so I skipped it. The bouillon cube added plenty for our taste), and your rice. Cover and let it cook for 20 minutes or so. Finally, add in the corn starch and evaporated mile. Lower the heat and let it simmer for at least 5 minutes, or until ready to serve. You can add more corn starch if you like it thicker. I left mine simmering for 30 minutes as the guys were running late coming home from practice. It was hot and ready when they got home.