Tuesday, October 26, 2010

Chicken and Wild Rice Soup

I made the most amazing soup today for dinner.  I got the recipe from my sister and I'm so thankful that she shared it with me! 

I love using my crock pot.  I've been using it more often because of how easy it is to throw things together.  I don't like cleaning it though.  6 quart ceramic insert and lid - HEAVY.  I usually stick it in my dishwasher.   ;)

I wish that I had thought to take a picture of all the ingredients together, the process of making it, etc.  I did manage to take a picture of the final product.  Hope you enjoy!

Chicken and Wild Rice Soup

4-6 boneless skinless chicken breasts - frozen!
1 family size cream of chicken soup
2 boxes Uncle Ben's Long grain and wild rice WITH seasoning packets
Milk (I used skim)
Chicken broth
12 slices of pepper jack cheese

In your crock pot, place frozen chicken, soup and at least 1/2 can of milk.  Cook on low until chicken falls apart (couple of hours).  Shred chicken with 2 forks and return to crock pot.

Meanwhile, cook rice according to package directions.  (I omitted the butter/oil.  Didn't see any reason to use it.)  When rice is done and chicken is shredded, add rice to crock pot and stir to combine.  Begin crumbling pepper jack slices into crock pot - taste as you add the cheese.  Continue to simmer soup in crock pot until cheese is melted.  Add chicken broth to thin soup if it seems too thick for you.  Serve with crusty bread.  :)

Some notes on this soup:

I didn't add any measurements for the milk or broth because I didn't bother measuring them when I added them to the soup.  I poured and stirred until it looked good to me.  Feel free to use as much or as little as you like.  Feel free to use whole milk and organic chicken broth if that's what will make you happy.  I used Great Value skim milk and broth.  That's what I had on hand and they work for me.  :)

About the cheese - I'm not a huge fan of pepper jack cheese, but it's REALLY good in this soup.  The cheese doesn't add any heat to the soup, just a nice cheesy, pepper-y flavor.  I used 11 of 12 slices and wish now that I'd only used 8.  I don't care for the taste of peppers, so 11 slices is a bit much - for ME.  Don't worry, we'll still eat the soup.  I just may not like it as much as I would if it had only 8 slices of cheese in it.

My crock pot has 4 settings - HIGH (4 hours and 6 hours) and LOW (8 hours and 10 hours).  I initially set my crock pot for 8 hours.  I knew I'd have about that much time from when I put the chicken in frozen until we needed to eat dinner.  Set your crock pot however you have to.  There are so many on the market now that do so many things. 

I'm taking my crock o'soup to PWOC tomorrow (Protestant Women Of the Chapel to you non-military folks) to share during fellowship time.  I'm sure there won't be much left.  :)  I just wish it wasn't going to be 90 degrees tomorrow.  Soup is a COLD WEATHER MEAL.  Do you hear me, 90 degree day?  It's the end of October - go away and bring us back our football weather!!!

Go forth and make soup and be happy! :)


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