Monday, October 10, 2011

Creamy Chicken and Wild Rice Soup

This dinner was SO perfect for the chilly nights we have been having! It was SO easy, and SO delicious! We would definitely make it again! And your house will smell AMAZING for hours!!!
 PS......I absolutely LOVE crock-pot recipes!!!! {and i love that it is cold enough to start making them}

Creamy Chicken and Wild Rice Soup


4 cups chicken broth
2 cups water
2 chicken breasts
1 pkg Rice-a-Roni long grain and wild rice
1/2 tsp salt {plus more to taste}
1/2 tsp pepper
3/4 cup all purpose flour
1 stick butter
2 cups half and half {i used fat free!}
1 1/2 cups diced carrots
1 1/2 chopped celery

Combine broth, water, carrots, celery, and rice {along with seasoning packet} in a large slow cooker.  Cook on low for 6-8 hours or high for 4 hours.  Remove chicken breasts from crock-pot and shred.
*****Have you ever shred something with two forks??? It takes FOREVER! A good friend taught a trick to me.... and I have taken the responsibility to tell everyone I know about it! Use a hand-mixer! Put the chicken in a large bowl, hook up the beaters, and BAM!!! The most amazing/easy thing ever!!! TRY IT!!!***** Mix back into the crock-pot.  In a small bowl, combine salt, pepper, and flour. In a medium saucepan over medium heat, melt butter.  Slowly stir in flour mixture to form a roux.  Whisk in cream slowly, until smooth.  Stir cream mixture into crock-pot and bake an additional 15 minutes {on low heat}.  Serve and Enjoy!!!!
{recipe adapted from}

{this recipe was brought to you by ashley}

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