Slow Cooker Creamy Chicken and Wild Rice Soup

I LOVE soup! We have lots and lots of winter nights here in Montana that call for comfort food. The great thing about this soup is it calls for a box of Rice-A-Roni Long Grain and Wild Rice, which you may already have in your pantry! This is easy and quick, and would be great with a fresh, crusty roll! Well, the prep is quick, it hangs out for a few hours in the crock pot. But if you put all these ingredients together after lunch, a very tasty and filling soup will be waiting for you for dinner!

Ingredients

4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2-1 cup diced carrots
1/2-1 cup diced celery
1 11 oz can of corn
1/2 tsp salt (plus more to taste)
1/2 tsp ground pepper

3/4 cup all purpose flour (I used about half this)
1/2 cup butter (I used 1/4 cup)
2 cups half and half (I used milk mixed with heavy cream, but it was probably only a little over a cup total)

Directions

Combine broth, water, carrots, celery, corn, chicken and rice (along with seasoning packet) in a large slow cooker. If you are wondering why the chicken breasts look seasoned in the pictures, mine were marinated because we had extra in the fridge I needed to use.



Cook on low for 6-8 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes. (I used less of the cream mixture in mine and it was still amazing and creamy!)



Enjoy!

Original recipe here.

Hamburger Soup

This is a really simple soup that my mom used to make a lot when I was young. She shared the recipe with me and I like making it on chilly fall and winter nights. We definitely have plenty of those here! Since you can kind of play around with it the amounts aren't exact. But you can make it however your family will like it!

Ingredients

1 lb ground beef
1 medium onion, chopped
1 12-16oz bag of mixed veggies, thawed (size depends on brand, I use a mix that includes carrots, peas, corn, green beans and lima beans.)
1 can diced tomatoes
water and/or beef broth
ketchup and/or chili sauce
elbow macaroni
salt and pepper to taste

shredded cheddar cheese (for topping)

Brown the beef in a large pot. Drain off the fat. Add chopped onion and stir until cooked. Add mixed veggies and tomatoes. Then add water and/or beef broth until you it reaches a very soupy consistency. You want there to be extra liquid because the macaroni soaks up quite a bit when it cooks. I like lots of pasta in mine. Season the broth with ketchup and/or chili sauce and pepper (and salt if your broth wasn't salty.) Simmer until the veggies are some and the flavors are melded, about 20 minutes. Then add 1/2 to 1 cup of elbow macaroni and continue simmering until the mac is cooked. Serve topped with cheddar cheese and enjoy!



I also made some 30 Minute Rolls, which turned out to take about an hour. But they were still tasty and didn't require kneading or anything so that was nice!