Tuesday, November 15, 2011

Recipe: Creamy Chicken and Wild Rice Soup

Here's another Crock Pot recipe that was SUPER easy to make!  All ingredients were found at Wal-Mart so accessible to all!

Creamy Chicken and Wild Rice Soup

Here's the ingredients and recipe:

2 boneless, skinless chicken breasts (can be frozen or thawed)
4 cups chicken broth (that's the whole container)
2 cups water
1 box of Rice-a-Roni long grain and wild rice
1 cup diced carrots
1 cup diced celery
1 cup chopped mushrooms (optional)

1/2 cup butter
1/2 tsp salt
1/2 tsp pepper
3/4 cup all purpose flour
2 cups half and half (I used fat-free half and half)


Place chicken at the bottom of the crock pot.  Add the broth, water, rice (along with seasoning packet), carrots, celery and mushrooms in a large slow cooker. Cook on low for 6-8 hours or on high for 4 hours. About 15 minutes before completion, take out chicken and shred with two forks on cutting board, then add back into slow cooker.   In a small bowl combine salt, pepper, and flour.   In medium saucepan over medium heat, melt butter.  Slowly pour in and stir the flour mixture to form a roux (thicker mixture).  Whisk in cream, a little at a time, until sauce is smooth and creamy.  Pour mixture into slow cooker and then let cook on low for 15 more minutes.

Chicken all chopped up!

Before the cream mixture is added

Flour, salt and pepper mixture

Adding the cream mixture to the chicken, rice and veggies

Doesn't that look delicious?!  Serve it with some french bread or garlic toast and you've got yourself a great meal!

Here's my kid eating better because I've been cooking more ... she's loving it!!

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