Translate

Sunday, September 23, 2012

Celebrating Fall

Yesterday marked the first day of fall. For those who live in South Texas, there's no such thing, but in celebration of the first official day I made an amazing Wild Rice Soup. My children loved it and in my house "soup" is not my boys favorite! They need steak and potatoes, but this lovely dish was applauded so I must share!


Ingredients:

4 1/2 cups chicken broth
2 cups water
1 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
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half (or fat-free half and half)
1 cup diced carrots 
1 cup diced celery

Directions:


Combine broth, water, carrots, celery, chicken and rice & seasoning packet in a large slow cooker. Cook on low for 6 hours or on high for 4 hours. 
After the chicken has cooked for amounted time take it out and shred it,  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 would recommend serving in a bread bowl.

I'm sorry I don't have pictures to post, I am very new at "blogging" and still have to work out all the details. I wanted to share this with everyone since I am often asked to give my favorite recipes. 

Happy Fall Y'all!!!