I finally used my crockpot last night to make chicken wild rice soup. It turned out good–a little runny but it tasted good. I think next time, I’ll use less chicken broth.
Here’s the recipe:
8 cups chicken broth
1 cup cream or half&half
chicken, cooked and diced
1 carrot, diced
2 ribs celery, diced
1 large onion, diced
2 cups wild rice
4 tbsp flour
1/2 cup butter
Cook the wild rice according to package directions.
Saute the following for 3 minutes in the butter (I used olive oil and a little butter): carrots, celery, onion, and chicken. Sift the flour in gradually. Don’t brown.
In a crockpot or 4-5 quart kettle, combine: chicken broth, chicken/veggies, and rice. Add white pepper to taste. Put on low setting.
Add cream 1 hour before serving.
While I was preparing the soup, Travis took our Focus to a friend’s house to replace our brake pads and rotors. I felt like such a traditional couple–me in the kitchen cooking, him in the garage working on cars. It’s funny how before I started dating Travis, I never actually cooked. I would make mac and cheese and pizza. But I never made things with chicken (too much work) or things that required multiple ingredients and didn’t come in a box. Oh, how I’ve branched out now!