Thursday, January 9, 2014

Creamy Chicken and Rice Soup

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.

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1 comment:

  1. I know you are a salt ADDICT! I won't need to add extra to mine.


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