Crock Pot Creamy Chicken and Rice Soup

Time: 10 min prep + 6-8 hours cooking
Yield: 10 servings
Recipe from Jamie Cooks It Up!

1 C carrots, chopped
1 C celery, chopped
1 medium-sized onion, chopped
10 C water
8 chicken bullion cubes (or 8 t bullion granules)
salt and pepper
1 t parsley
1 bay leaf
1 t thyme
2 chicken breasts
2 chicken thighs
1 C rice (I use long grain)
1 (10 ounce) can cream of chicken soup

1. Chop up 1 cup of carrots, one cup celery and 1 onion.
2. Add them to a 6-7 quart crock pot.
3. Pour 10 cups of water over the veggies.
4. Add 8 chicken bullion cubes or 8 teaspoons bullion granules.
5. Add a bit of salt and pepper, 1 teaspoon parsley, 1 bay leaf and 1 teaspoon thyme.
6. Add 2 thawed chicken breasts and 2 thawed chicken thighs.
7. Cover your crock pot and cook on high for 5 hours, or low for 7 hours.
8. Remove the chicken from the crock pot and shred it up with two forks.
9. Add 1 cup of uncooked rice and the shredded chicken to the crock pot.
10. Put the lid back on and cook on high for 1 hour, or until the rice is tender.
11. Add one can of cream of chicken soup. Give it a nice stir to combine. Put the lid back on and allow the cream soup to heat up, should only take 10 minutes or so.

Serve and enjoy!