Wednesday, October 9, 2013

Cheesy Crock Pot Chicken Bacon and Rice Soup

This is one of my favorite soup recipes. It's been quite a while since I have made it. The original recipe is made over the stove top but I adapted it to make in the crock pot and also lightened it up. It goes great with some crusty french bread and a garden salad. The perfect fall weather comfort food!

Cheesy Crock Pot Chicken Bacon and Rice Soup
Serves 8
Cal 180, Carbs 17.2g, Fat 5.3g, Fiber 1.5g, Protein 18.3g

16 oz. boneless skinless chicken breasts (I used tenderloins)
6 cups fat free low sodium chicken broth
1 medium yellow onion, chopped
3 carrots peeled and chopped
1/2 cup reduced fat milk (I find 2 percent works best)
1 cup shredded american cheese blend (I like Kraft)
1/2 cup cooked crumbled bacon or bacon bits
1 tsp. salt
1 tsp. garlic powder
1 bay leaf
1 1/2 cups cooked brown rice

Arrange chicken in bottom of crock pot. Season chicken with salt and garlic powder. Pour broth over chicken and add in your onion, carrots, and bay leaf. Cover and cook on low for 7-8 hours. During last 30 minutes of cooking, stir in the milk, shredded cheese, and bacon. About 10 minutes before serving remove bay leaf and stir in the cooked rice. Serve immediately. Enjoy!

This recipe can also be found at this Party


  1. Hi Bridget! This is Debi from That Crafty Lunch Lady stopping by from the Foodtastic Friday party. Your recipe caught my eye as I'm working on being gluten free and this soup is perfect! I'll be pinning to try this out soon.

  2. Hi Bridget,
    This looks like a very comforting soup that I would really enjoy. Hope you are having a fun weekend and thank you so much for sharing with Full Plate Thursday.
    Miz Helen

  3. My dad always made chicken and rice when I was growing up. Bacon would be perfect with it and give it that little extra flavor. Thanks for linking up to Gingerly Made's Show & Tell!


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