Thursday, October 18, 2012

Crockpot Creamy Chicken & Rice Soup

I had Chicken Noodle Soup on the menu for the night but that just didn't sound as good to me as Creamy Chicken and Rice Soup, so I changed the menu. Here is what I came up with on the fly (and it was quite delicious if you ask me or Miss S, who ate 3 helpings).
  • 3 teaspoons chicken base
  • 1/2 teaspoon fresh ground black pepper
  • 1 lb. boneless, skinless chicken breast, cut into 1/2" cubes (or 2 cups leftover rotisserie chicken)
  • 4 tablespoons onion soup mix
  • 5 cups water
  • 1 can fat free evaporated milk
  • 1 (16oz) bag frozen mixed vegetables (or 2-3 cups leftover or fresh chopped vegetables*)
  • 1 cup instant mashed potatoes flakes (or 1 1/2 cups of leftover mashed potatoes)
  • 1 cup instant white rice
  1. In your crockpot, combine chicken base, water, pepper, chicken, and onion soup mix. Cook on low for 5 hours or 3 hours on high.
  2. Add remaining ingredients and cover. Let cook for another hour and a half, or until rice and vegetables are done.
  3. Serve with some fresh dinner rolls or garlic bread.
*If using fresh chopped vegetables, you may want to add them sooner so that they cook longer. I used frozen veggies.

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