The weather is cooling off, to my dismay of course. To combat this weather, I have been wanting warm comforting soups. Now, the man of the house doesn’t look at soup as a meal, but he will get used to it one of these days. The first one to try was a big hit with the kids and I though. Plus it was easy!
Start by chopping up two stalks of celery. Then I tossed some carrots in the food processor to chop up finely to get about a cup or so. I also diced one shallot. If you don’t have a shallot, dice a half of an onion. I then tossed it in the crock pot along with two cloves I had sliced. Now, this is optional, but I sliced about 4 or 5 mushrooms and tossed them in as well.
So, I wasn’t sure if this was going to work when I decided to try it, but I thought it would be worth a try. Grab a box of long grain and wild rice. My box was the 4 ounce or so box.
Dump it on top of the veggies. Then add about 1 pound of chicken breasts and chicken tenders. I buy the tenders and breasts when they are on sale and freeze them in 1 pound portions to use later. I then poured the seasoning packet from the rice over top of the chicken. Then pour a box (or four cups) of chicken broth over everything. Pour two more cup of water over top. Then cook on high for 4-6 hours or low for 6-8 hours.
Then start on the roux by melting a stick of butter. Mix together 1/3 cup of flour and 1/2 teaspoon salt and pepper. Add it to the butter. When the roux is formed it will look something like this. Then slowly add 2 cups of milk or half and half. I did a combo of the milk and half and half.
Pour it into the crock pot and stir together.
Let it cook for another 15 minutes or so. The soup will be thick and creamy.
- 1 cup carrots, chopped or grated
- 1 cup celery, diced
- 2 cloves garlic, sliced
- 4-5 mushrooms, sliced
- 1 shallot or ½ onion, diced
- 1 box long grain and wild rice
- 1 pound chicken breasts or tenders
- 4 cups of chicken broth
- 2 cups water
- ½ cup butter
- ¼ cup flour
- ½ teaspoon salt and pepper
- 2 cups milk
- Mix the carrots, celery, onion, garlic, mushrooms, chicken, rice and seasoning packet, broth, and water into slow cooker.
- Cook on low setting for six to eight hours or on high for four hours.
- Break apart chicken at the end of cooking time and turn to low if cooked on high.
- Melt butter in saucepan over medium heat. Add flour, salt and pepper, whisking together with melted butter to form roux. Slowly whisk in milk.
- Continue adding milk and whisking till mixture thickens and comes to a boil. Remove from heat.
- Stir mixture into slow cooker. Let cook an additional 15 minutes on low heat.