This chicken soup is so hearty. It is packed with everything you need to get well, from veggies, to protein, to carbs to a light and creamy broth. There is nothing in here that is bad for you, and all together? Well, they can fix up any sick body! Keep this recipe nearby, you are going to want this when you are sick or not feeling well. But do not wait until then to try it. This is too good to wait for!
Check out what our friends over at Back For Seconds had to say about this:
“This recipe is fantastic not only because it tastes so good, and is nutritious, but also because it’s SO easy to throw together! You just toss it all in the crock pot in the morning and when dinner time rolls around it’s ready!”
Oh yes, this is SO easy! There are no excuses not to get this one rolling in the crock pot. Easy and delicious, this one is totally worth it!
Ingredients
6 cups Swanson chicken stock
2 chicken breasts (boneless skinless)
2 bay leaves
2 stalks celery (chopped)
1 medium onion (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 cups Jasmine long grain rice (NOT quick cooking rice)
1/4 cup Gold Medal flour
1/2 cup McArthur milk
10oz corn
Instructions
Add everything in crock pot except the rice, flour, milk and corn. Cover and cook for 8 hours. The chicken will cook in the broth. Halfway through, add your rice.
About 30 minutes before serving, shred the chicken. In a small container with a lid, shake together the flour and milk really well, then stir into soup. Add corn, and then let cook for an additional 30 minutes.
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Quick Tip: Use up leftover rice by just throwing that in at the end
Thanks again to Back For Seconds for this amazing recipe.
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