Friday, December 4, 2015

Slow Cooker Chicken and Wild Rice Soup

The slow cooker may be the solution for a month that's set to overdrive. Calendars are packed with extra helpings of holiday and school events. There's the inevitable rush to decorate the house for Christmas and create memorable holiday goodies.

But the family still needs to eat real food, too. Slow cooker to the rescue! While you run around crossing things off the list, the Crock Pot simmers away, creating a warm, savory soup that smells as good as it tastes.

Jill made this recipe first and recommended it when everyone in her family was a fan ... not always easy when there's an (almost) 4 year old and 15 month old sliding up to the table. And even though it doesn't have beef - my farmer's preference - we can celebrate the poultry farmer on occasion, don't you think?

Ironically, I made this poultry-centric soup on a day when we were working cattle. (I could do my own Chick-fil-a commercial, but I'd use a beef breed instead of a dairy cow. That always bugs this Kansas farm wife!)

Anyway, I put the ingredients in the Crock Pot before the vet's arrival and walked back into the house with lunch ready to go. I added some cheese and crackers, washed some grapes, and we were ready to warm up!
Slow Cooker Chicken & Wild Rice Soup
Adapted from Iowa Girl Eats
1 lb. chicken breasts (not frozen; cut large breasts in half)
1/2 cup onion, chopped
1 cup chopped carrots
1 cup chopped celery
2 potatoes, peeled and chopped
2 garlic cloves, minced
1 to 1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried thyme
1/4 tsp. dried sage
1/4 tsp. dried rosemary
1 large or 2 small bay leaves
2 tbsp. butter
6 cups chicken broth
3/4 cup wild rice/brown rice blend

Add ingredients into a 6-quart slow cooker. Cook on low for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time. Remove bay leaves. Shred chicken, then stir back into soup and serve.

Depending on the kind of rice you use, it may not be cooked through at 4 hours. If that's the case, shred the chicken, then keep in the refrigerator until rice is tender, then stir into soup and let warm for 5 minutes before serving. (Note from me: My rice was done in that time frame.)

Today, I'm linked to the ladies at Weekend Potluck. Thanks to them for featuring my Apple Cider Streusel Bread for last week's Potluck! Click on any of the links to visit the hosts' blogs and find lots of other yummy recipes for every day or for the holidays:

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