Creamy Chicken and Rice Soup

Every couple of months, I rummage through the freezer and canned goods cabinet to see what I can use up. I’ve always loved chicken or turkey rice soups, but I’m never a fan of canned soups. I would make something like this again.

INGREDIENTS:

  • 2 boneless, skinless chicken breasts
  • 1 can of cream of mushroom or cream of celery soup*
  • 1 medium onion
  • 1/2 bunch celery
  • 1/2 pound sliced carrots
  • 1 1/2 tablespoons chicken bouillon
  • Garlic powder, pepper, rosemary, and poultry seasoning to taste
  • 6 cups water
  • 1 cup brown rice
  • 2 cups milk
  • 2 tablespoons butter
  • 2 tablespoons flour

Directions:

  1. Add all ingredients to the crock pot except for the milk, butter, and flour. Cook on high for 6 hours, or until chicken is done. 
  2. When chicken is cooked, remove and shred with a fork and knife. Return to crock pot.
  3. Bring butter to a simmer in a saucepan, whisk in flour and cook for two more minutes, continuing to whisk. Whisk in milk and bring to a simmer. Remove from heat and stir into the crock pot.

*I added this before I decided to use the milk, flour, and butter mixture. I will probably not add it the next time.

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