It's still way too cold here and warm soups just make me happy. I tried a new soup concoction for dinner last night and it was well received by all. The best part about it was that I could cook it in my crockpot for the most part. I do love using my crockpot. It saves me bookoodles of time now that the crazy activity schedule has resumed after that "take it easy" Christmas break. To make sure I can remember how I made it, I'm going to share the recipe (as best I can since I kept shaking a few times to taste) here. It really warmed the belly -- and was even better for lunch today. Yum -- that's my kind of a meal.
Creamy Chicken and Rice Soup (I should have taken a picture.)
Place all of these ingredients into crockpot and cook on HIGH for 4 hours:
2 boneless, skinless chicken breasts (mine were frozen)
2 cans chicken broth (I used some I had frozen last week as well. Really just want to make sure the chicken breasts are covered.)
1 teaspoon salt
1 1/2 teaspoons pepper
1/2 bunch of chopped green onions
1/2 teaspoon crushed bay leaves
1/2 teaspoon celery seeds
1/2 teaspoon of onion flakes
2 teaspoons lemon pepper
1 1/2 teaspoons garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin powder
After 4 hours, add 1 cup of extra long grain rice. My rice was almost cooked to mush so NEXT time, I'm waiting a little longer to add it. My crockpot cooks HOT.
Let rice cook in all that yummy goodness (about an hour and a half), then shred chicken and place back in crockpot. Add one can of whole kernel corn -- juice and all. Mix 1 cup of milk and 1/4 cup of flour together and pour into crockpot. Let it heat through again while you cook a skillet of fresh cornbread.
This was really good and very filling. I was afraid that it was a bit bland, but the family all loved it. I DID add more salt and pepper to my bowl.
Good Food for a Filling 2014.
This Day Has Great Potential
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