Tuesday, November 13, 2012

Crockpot Chicken and Wild Rice Soup

i'm kicking off crockpot week with an all-time favorite.  and remember that part about how much snow we got?  what sounds better than a nice creamy soup?  nothing, absolutely nothing.  my sister made a chicken and wild rice soup for my niece's 1st birthday party, so when i saw this recipe in my slow cooker bible, i knew i had to give it a try.  i don't cook it very often because it calls for already cooked chicken and only cooks for 4 hours, so it doesn't work well for us as a weeknight meal, which is usually my favorite time to use my crockpot.  but on a snowy sunday, it's always a big hit.

Crockpot Chicken and Wild Rice Soup
1/2 c uncooked wild rice
2 medium carrots, peeled and shredded
2 stalks celery, thinly sliced
1 large onion, chopped
5 1/2 c water
2 Tbsp chicken flavored bullion
1 c heavy whipping cream
2 Tbsp all-purpose flour
2 c chicken, cooked and shredded

Combine rice, veggies, water and bullion in the crockpot and cook on low for 4 hours, or until rice is tender.  Combine cream and flour and mix well. Add to crockpot, along with chicken, and cook for 10-15 mins, until chicken is heated throughly.  Serve garnished with sliced almonds.

helpful tips:  i buy the already shredded carrots and use about 2 cups, and i use rotisserie chicken.  the actual recipe calls for canned chicken, but i've never tried it with that.  something about canned meat doesn't make my mouth water.  oh, and one thing i forgot to add about why i love cooking with a crockpot:  there's only one dish to wash!

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