- 6 cups chicken stock
- 2 chicken breasts boneless skinless
- 2 bay leaves
- 2 stalks celery (chopped)
- 1 onion (medium, 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 cup long grain rice (NOT quick cooking rice)
- 1/4 cup flour
- 1/2 cup milk
- 10 ounces corn
PER SERVING *
|Calories230Calories from Fat35|
|% DAILY VALUE*|
|Calories from Fat35|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Kapnick 27 days ago
was good but a little bland
Judy 18 Aug
This is delicious!!! I added creamed corn because that’s all I had and cooked the rice in my rice cooker and added it last. I would definitely make this again !!!
Aria 14 Aug
Only okay. Loved the texture but It lacked flavour.
Susan A. 6 Aug
Very good, had to add more broth and water as it got pretty thick also supplemented the celery for peas which turned out great.
Kaitlyn S. 27 May
Tasted awesome! I used low sodium chicken stock and added a little bit more carrots and celery! Definitely adding this to my favorite recipes!
Julie 24 Apr
Delicious ! Will make again!
Kristin F. 15 Apr
turned out amazing! definitely making it again.
Melanie M. 2 Apr
delicious! the whole family enjoyed it! nice change from a standard chicken noodle soup
kfm6 14 Mar
Great! Also, thickened it with 50%+ mores flour and milk. Also worked well substituting orzo or egg noodles for the rice.
Huff 14 Feb
Bland, we added a lot of salt and seasoning and it was still just kind meh...
Jodi F. 29 Jan
The rice didn’t cook when I added it for the last 1 1/2 hours. Not as creamy as I wanted either
PB 28 Jan
Did not like taste. I think two bay leaves was too many. Needed more spices maybe.
Zach Dalton 23 Jan
This is such an easy recipe. Minimal chopping and then throw it all into the crock pot and BOOM! Great tasting soup—i love that it got thick and creamy and that last 30 minutes with the milk and flour did the trick. SO GOOD! I substituted soy sauce instead of salt—key for soups!
Amie M. 20 Jan
Less onion for us would have been better but overall very good
Francis 18 Jan
Quick, Easy and Tasty
Debbie 17 Jan
Not a fan of cuimn, cut amount but not enough. Best to add cooked rice towards end rather than in middle of cooking. Mine was too thick. Overall taste wasnt what I was looking for.
Ally 15 Jan
I just made this it was great made a few adjustments based on what I had. Added chick peas and cooked brown rice at the end instead of corn also added 3 tbsp butter to make taste like a chowder. I think I also wanted more so doubled everything except broth 10 Cups and rice less than 2 C. pre-cooked so not as thick. I may also add 1 cubed potato next time as well. I was able to shred chicken after 2 hrs on high than due to time transferred to a soup pot before adding flour and milk then rice chick peas it was done in less than 3 hours and came out Amazing!
Deb L. 14 Jan
Great, by the end it is very thick, but that’s an easy fix. I will increase broth or put in less rice next time. There definitely will be a next time 😄
Hi, Grace 7 Jan
So delicious! The chicken was- of course- dry but it had a great taste and my family loved it! Perfect for a busy night!
Andrea W. 13 Nov 2017
Super easy to make and delicious! I left out the corn and substituted chicken stock with chicken broth and it turned out great.
Colleen B. 6 Nov 2017
Yummy! A family favorite!
Cheryl M. 24 Sep 2017
Super easy! The whole family loved it! I left out the onion and corn
Gail S. 22 Sep 2017
Great easy recipe! The the whole family loves it and that's not easy :)
Candice L. 13 Feb 2017
Really enjoyed this soup! Made it in a stock pot instead of the crock pot and used less broth (about 4.5-5 cups) and short grain rice instead. Added some red pepper flakes and adobo seasoning as well. My husband and I were pleasantly surprised with the taste! I think it made a huge difference to not make it in the crock pot based off of other reviews. I simmered the original ingredients for about 1.5 hours, then added in the rice and the corn and water/flour mixture at the same time about 45 minutes prior to finishing cooking. Rice was well cooked and everything has held up well in the fridge for leftovers as well.
Stephanie Nord 13 Nov 2016
I enjoyed this soup very much! it came out exactly as i expected it to. i put some of the extra away in the freezer as a quick reheatable meal. i enjoyed taking the leftovers to work the next day too. i think flavor wise it is the equivalent of progresso canned soup but you get the satisfaction of making it from scratch and feel good after eating healthy. i would recommend this recipe as long as you understand exactly what you are going to get out of it :) its an easy meal to make an abundance of and store away perfect for meal preppers!
tozz t. 7 Nov 2016
Not as expected... the rice to broth ratio is off as the soup was too thick and bland. Adding the rice only 1 hour before it is done wasn't long enough. Unless this is eaten right away, it is a pot of sticky mess the next day. Wasted all organic ingredients on this.