Hi all! This is a recipe I intended to share before Audrey was born, but I never got around to it! Don't get confused...I haven't cooked a thing since she was born!
This soup is so easy to make and so delicious! Perfect for a chilly fall day.
Here's what you'll need:
**update (9.20.12)** I'm only just now slowly reintroducing dairy into my diet, so I decided to replace the 2 cups of half and half in this soup with 1 cup of soy milk and 1 cup of regular milk. I couldn't even tell the difference. It turned out the same way and tasted just as yummy! You could probably to all soy milk too, and have the same result!
Just toss your chicken, veggies, water, broth, and rice into your crock pot.
Pop the lid on and cook on low for 6-8 hours, or on high for 4 hours.
Take your chicken out and shred it, then put it back in the crock pot.
Make a roux with your dry ingredients and butter.
Combine your roux with your soup, and that's it!
Here's the full recipe for easy printing:
4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 box Rice-a-Roni long gran and wild rice
1/2 tsp salt
1/2 tsp pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups half and half (I used fat free)
2 cups diced carrots
1 cup diced celery
Combine broth, water, carrots, celery, chicken and box of rice (including seasoning packet) in a large crockpot. "Large" is the key word here! My crock pot was too small, so I had to finish the recipe in a saucepan. It worked out just fine, though.
Cook on low for 6-8 hours or on high for 4 hours. Take out chicken and shred, then add it back into the crock pot.
In a small bowl, mix together the salt, pepper, and flour. In a medium saucepan, melt the butter over medium heat. Stir in the flour mixture a tablespoon at a time to form a roux. Whisk in cream slowly, a little at a time, until fully incorporated and smooth. Stir cream mixture into crock pot and cook on low for 15 more minutes. If your crock pot is small like mine, you can just pour your soup mixture into the saucepan, cover and cook for another 15 minutes.
Trust me, you'll want to try this recipe!
Original recipe found here.