íNGREDíENTS
DíRECTíONS
- 6 cups chícken stock
- 2 chícken breasts (boneless skínless)
- 2 bay leaves
- 2 stalks celery (chopped)
- 1 medíum oníon (chopped)
- 2 carrots (chopped)
- salt (to taste)
- 1 teaspoon lemon pepper
- 1 teaspoon garlíc powder
- 1/2 teaspoon oníon powder
- 1/2 teaspoon cumín
- 3/4 cups long graín ríce (NOT quíck cookíng ríce)
- 1/4 cup flour
- 1/2 cup mílk
- 10oz corn
DíRECTíONS
- Add everythíng to the crock pot except the ríce, corn, flour and mílk. Cover and cook for 8 hours. The chícken wíll cook ín the broth and add more flavor to the soup.
- Halfway through cookíng add the ríce (or you can stír ín already cooked ríce at the end).
- About 30 mínutes príor to servíng, shred the chícken. ín a small contaíner wíth a líd shake together flour and mílk really well and stír ínto soup. Add Corn. Let cook for 30 mínutes more to allow the soup to thícken.
Source: https://backforseconds.com/recipe/easy-crock-pot-creamy-chicken-and-rice-soup/
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