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.
- 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
- 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.
- When chicken is cooked, remove and shred with a fork and knife. Return to crock pot.
- 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.