Monday, December 31, 2012

Chicken and rice soup

It's soooo good.  Crunch up some saltines and toss 'em in.  Oh man!  This barely fits in my crock pot, so I usually cut back a little on the water.

4 1/2 cups chicken broth
1.5 cups water
2 boneless, skinless chicken breasts
1 package of Uncle Sam's 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 
1 cup diced carrots

Combine broth, water, carrots, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 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.


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