Crock Pot Creamy Chicken and Wild Rice Soup

Crock Pot Creamy Chicken and Wild Rice Soup

From:  Chef Mommy

I was planning to make this soup tonight for dinner, but due to my oldest son's request this morning for good 'ol spaghetti with meat sauce for dinner tonight, I will be waiting until the weekend to make it.  I am really excited to try it though...

4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half
1 cup grated carrots

1 cup diced celery

(can add mushrooms if you'd like)

Mix the broth, water, carrots, mushrooms, celery, chicken and rice (and the seasoning packet) in the slow cooker.

Cook on low for six to eight hours or on high for four hours. 

Once chicken gets tender (couple hours in), break it up into pieces while cooking.

At the end of the cooking time, get a small bowl and mix the salt, pepper and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux.

 
(source)

Then, while still on the heat, whisk in the half and half, a little at a time, into the roux until mixed completely and smooth.

Stir this yummy mixture into the soup in the crock pot then let it cook on low for 15 more minutes.

Then die and go to heaven cause it tastes that good.
.
Recipe makes soup thick...if you want your soup thinner, just add more broth.

Chicken Parmesan Bake

I made this recipe last week and it was absolutely delish!  The family LOVED it too!!  I am looking forward to making it again.  I may serve a side dish of pasta with marinara to go with it.

From:  http://foodwishes.blogspot.com

Ingredients:
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I used 5, but they were huge!)
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons

http://www.youtube.com/watch?v=q5l8I90zpBo&feature=player_embedded

Tomato-Basil Parmesan Soup

I love soup!  As a matter of fact, my whole family loves soup and who doesn't want a cup of soup on a cold winter evening?  One of my oldest son's favorite soup is a creamy tomato soup from a trendy restaurant downtown Des Moines, Centro.  I'm hoping this recipe is a keeper- it looks scrumptious!


From:  365 Days of Slow Cooking

Makes about 2 quarts

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil (if using fresh oregano and basil, if using dried oregano and basil add it in the last hour of cooktime), and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. About an hour before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on LOW for another hour until ready to serve.

General Tso's Chicken

So, addicted to pinterest as I am... I have been trying different recipes from their website to change up our dinner meals in the evening.  I found a recipe for General Tso's Chicken and since it's one of my kids' favorites when eating out at our favorite local Chinese restaurant, I'm going to give it a shot tonight!  I am also making fried rice to go along and since I am not a ginger fan, I am going to add water chesnuts instead. :)

General Tso's Chicken

adapted from "Tracie's Culinary Adventure"

1/2 cup brown sugar

3 tablespoons hoisin sauce

3 tablespoons rice wine vinegar

3 tablespoons ketchup

2 tablespoons soy sauce

1/2 cup water

3-4 tablespoons cornstarch

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

1 tablespoons olive oil

1 tablespoon sesame oil

6-8 spring green onions, chopped

3 tablespoons fresh ginger, finely chopped or grated

hot pepper flakes (optional)

Mix together the first 6 ingredients (through the water) and set aside. This is the sauce.

Dredge the chicken cubes in the cornstarch, shaking off any excess. In a large skillet, heat the olive oil and saute the chicken until browned. Remove the chicken to a plate and tent with foil to keep warm.

Wipe pan clean with paper towel and add sesame oil with onions and chopped ginger. Fry about 1 minute, until fragrant. Add sauce mixture. Bring to a boil and simmer about 2 minutes, until the sauce thickens a bit. Add the chicken back to the skillet, toss to coat with sauce and continue cooking until the chicken is cooked through. Serve garnished with green onion tops and red pepper flakes, if desired.