Monday, March 10, 2014

crockpot chicken & rice soup

This is delicious and creamy -- I made it three times this winter. From Pinch of Yum.
  • 1 cup uncooked wild rice (I used brown rice)
  • 1 pound chicken breasts (I've used both frozen and fresh; both are fine and you can't tell a difference in the final product)
  • 2 cups mirepoix (TJ's containers of mirepoix are magical and the best-spent $3 ever)
  • 6 cups chicken broth
  • 1 teaspoon poultry seasoning
  • ½ cup butter (Earth Balance is fine)
  • ¾ cup flour
  • 2 cups whole milk (I've tried 2%; gotta say, the whole is better)
  • a few tablespoons white wine (optional) (I didn't do)
  • up to 2 cups additional milk or water (definitely necessary upon reheating)
  1. Rinse the wild rice. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain.
  2. Using two forks, shred the chicken while still in the soup.
  3. When rice and chicken are done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the whole milk until a thick, creamy mixture forms. Stir in the wine (or not).
  4. Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with additional salt and pepper.

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