Crockpot Chicken corn soup

It was a cool crisp kind of day so I decided to get out while the sun was shining. 

In Pittsburgh our sun doesn't shine a whole lot in winter so we  must get out while the weather is nice.  I find my crock pot handy for times as these. One two three prep and out you can go to enjoy time with family, friends or just a few hours by yourself.

Retail therapy was on my mind. I think you can understand...

I did have boneless chicken breasts thawed for today's dinner but instead of baking, broiling or sauteing to allow me some free time I decided chicken corn soup would be a great idea.  I love having extra's in my pantry for times like this. I did not feel like grocery shopping and I do like to come home with a meal ready to go.



It's been chilly and damp and I've been sick with a cold for the last two weeks. Comfort food continues to be in my thoughts and on my menu.



I do love soup.  Many recipes I make are very easy to make and a lot I create with items I have in my refrigerator or pantry. 

Most soup freeze well unless you use noodles then I'd use the 
recipe up in a few days. Soup is a great lunch. 




Here's my simple recipe:





2 medium boneless chicken breasts(about 8 oz.)
1-32 oz. chicken or vegetable broth.
1-15 oz. creamed corn
1-15 oz. kernel corn(drained)
1/2 to 1 cup minute rice

Season chicken slightly with salt and pepper. In your crockpot place half of chicken or vegetable broth. Add chicken, creamed corn and kernel corn and remainder of broth. Stir to combine.  Cover.  Set on low for approximately 4 hours.

After 4 hours remove chicken and shred. Place back in crockpot, add rice and allow to set another 5 minutes. If too thick add more broth to thin.



Serve in bowls.. Enjoy!

Refrigerate or freeze any leftovers.  Note: if soup contains noodles or rice I personally do not freeze. I think they tend to break down and the soup isn’t as enjoyable.