This weekend I had a chance to catch up on my clothes shopping for my children. They had outgrown a lot of their warmer clothing and each one of them needed a few things for the upcoming winter. I made myself a hot cup of coffee, covered up with a warm blanket and went to the store online. There’s nothing like browsing around and shopping in the comfort of your own home:) It was a cool and rainy fall day, so I decided to make dinner in the Slow Cooker. After my shopping was finished, I got to spend the rest of the day snuggling with my little ones and watching Winnie the Pooh. It doesn’t get much better than that!
This simple Cheesy Chicken & Rice Soup is creamy and delicious. The chicken breast, brown & wild rice, vegetables and White Cheddar cheese are blended together to make a comforting soup that will warm you up on a cold day. This filling soup is perfect for lunch or dinner served with a fresh loaf of crusty bread. If there are stormy skies in your local forecast this week, put on some comfortable clothes, get cozy and enjoy a warm meal right from your Slow Cooker at the end of the day.
Ingredients
- 4 large boneless, skinless chicken breasts, chopped into bite sized pieces
- 3 large carrots, sliced thin
- 2 stalks of celery, chopped
- 1 large onion, finely chopped
- 1/2 red pepper, finely chopped
- 2 cloves of garlic, minced
- 1 1/2 cups Bob's Red Mill Brown & Wild Rice, uncooked but rinsed
- 10 cups water (you may also use chicken or vegetable stock)
- 3 Tbsp. butter
- 1 1/2 - 2 tsp. sea salt (start with 1 tsp. and increase to your taste)
- 1/2 tsp. black pepper
- 1/4 cup chopped fresh parsley
- 3 sprigs of fresh thyme
- 2 bay leaves
- 1 (15 oz.) can of corn, drained
- 1/2 - 1 cup frozen peas
- 1/2 - 3/4 cup all purpose flour (depending on how thick you like your soup)
- 1 cup sour cream
- 1/2 cup half & half
- 8 oz. Sharp White Cheddar Cheese, freshly grated
Instructions
- In a large 6 or 7 qt. slow cooker, combine the chicken, celery, carrots, onion, garlic, rice, water, butter, salt, pepper, bay leaves, parsley and thyme.
- Cook on high 5-6 hours or low 9-10 hours.
- Remove the bay leaves and the sprigs of thyme.
- In a medium sized mixing bowl, combine the flour, sour cream and half & half and whisk together until mixed well.
- Slowly add this mixture to the slow cooker a little at a time until incorporated well.
- Add the cheese, the corn and the frozen peas and recover and let cook about 15 to 20 minutes longer.
- Serve hot with a salad and/or fresh bread.
- Serves 6-8.
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This looks so good and warming. My wife and I were talking last night about looking for slow cooker recipes. This is one we will try.
Thanks Peter! My family loves this because they think it tastes like chicken pot pie:) Slow cooker recipes are wonderful this time of year!
Shannon, your Slow Cooker Cheesy Chicken & Rice Soup will be one of my Top 5 Features from the SWLP last week! Congrats and grab a Featured Button! 😉
Hugs,
Heather
MySweetMission.net
Thank you so much Heather:) I hope you had a wonderful weekend!
Looks and sounds delicious! I am a soup fanatic and will give this recipe a try. Thanks!
Elena recently posted…Nightstand Nightmares & Painting Horrors
Thanks Elena! I hope you like it:)
Hi Shannon. Thanks for linking up your delicious Cheesy Chicken Rice Soup recipe to my Sweet Wednesday Link Party, I appreciate you! Have a Sweet Day!
Hugs,
Heather
MySweetMission.net
Heather recently posted…Sweet Wednesday Link Party #7
It looks good, I do love soups! 🙂
tinajo recently posted…What´s for dinner?
Thanks Tina Jo:) It’s the perfect time of year for soups!