Easy Crock Pot Creamy Chicken and Rice Soup Recipe | Yummly

Easy Crock Pot Creamy Chicken and Rice Soup

Clarence Pierre: "great dish for a cold and cloudy night" Read More


  • 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
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    NutritionView More

    Sodium18% DV420mg
    Fat5% DV3.5g
    Protein29% DV15g
    Carbs12% DV35g
    Fiber8% DV2g
    Calories230Calories from Fat35
    Total Fat3.5g5%
    Saturated Fat0g0%
    Trans Fat
    Calories from Fat35
    Total Carbohydrate35g12%
    Dietary Fiber2g8%
    Vitamin A50%
    Vitamin C8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Clarence Pierre 5 months ago
    great dish for a cold and cloudy night
    Suzie H. a year ago
    So good my kids loved it!
    jo a year ago
    Very good, but I don't think I like thr bay leaves in it.
    Kapnick 2 years ago
    was good but a little bland
    Judy 2 years ago
    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 2 years ago
    Only okay. Loved the texture but It lacked flavour.
    Susan Abdelazim 2 years ago
    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. 2 years ago
    Tasted awesome! I used low sodium chicken stock and added a little bit more carrots and celery! Definitely adding this to my favorite recipes!
    Forkell 2 years ago
    Delicious ! Will make again!
    Kristin F. 2 years ago
    turned out amazing! definitely making it again.
    Melanie M. 2 years ago
    delicious! the whole family enjoyed it! nice change from a standard chicken noodle soup
    kfm6 2 years ago
    Great! Also, thickened it with 50%+ mores flour and milk. Also worked well substituting orzo or egg noodles for the rice.
    Huff 2 years ago
    Bland, we added a lot of salt and seasoning and it was still just kind meh...
    Jodi F. 2 years ago
    The rice didn’t cook when I added it for the last 1 1/2 hours. Not as creamy as I wanted either
    PB 2 years ago
    Did not like taste. I think two bay leaves was too many. Needed more spices maybe.
    Zach Dalton 2 years ago
    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. 2 years ago
    Less onion for us would have been better but overall very good
    Francis 2 years ago
    Quick, Easy and Tasty
    Debbie 2 years ago
    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 2 years ago
    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. 2 years ago
    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 2 years ago
    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. 2 years ago
    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. 2 years ago
    Yummy! A family favorite!
    Gail S. 3 years ago
    Great easy recipe! The the whole family loves it and that's not easy :)
    Candice L. 3 years ago
    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 3 years ago
    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. 3 years ago
    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.

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