Wild Rice and Chicken Soup

Winter has ended here in Arizona, and it feels like we skipped right over Spring. Today we hit 90 degrees and I am afraid there is no going back! So, as my farewell to Winter and Spring, I thought I would share a soup recipe. This recipe comes to me from my good friend, Jen. She has talked about this soup and how I must try it and how her whole family loves it. I tried it and I loved it! First of all, I love wild rice. I also love mushrooms. Plus, this soup is packed with lots of other veggies that make it healthy and a meal in itself. Look at these colors!

So thank you, Jen. It is just as wonderful as you said, and my kids loved it!

Wild Rice and Chicken Soup

  • 1 (6 ounce) box of Uncle Ben’s Long Grain and Wild Rice Mix
  • 1 Tablespoon olive oil
  • 1 1/2 cup chopped red onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cloves garlic, minced
  • 1 package sliced mushrooms
  • 3 cup shredded chicken
  • 1/4 cup flour
  • 1/4 teaspoon thyme
  • 2 cup water
  • 2 (15 ounce) cans of chicken broth
  • 1 (12 ounce) can evaporated milk

Prepare rice as directed on box and set aside. Saute the onion, celery, carrots, garlic and mushrooms in olive oil for 6 minutes. Add the flour and thyme. Stir to coat. Cook one minute. Then add water, chicken broth, and milk. Bring to a boil. Reduce heat and simmer for 20 minutes. Stir in rice and chicken.

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Easy Slow Cooker Shredded Chicken

One of my favorite quick and easy dinners is chicken tacos. Throw the chicken in the crock pot in the morning with some spices and water, and by dinnertime you have yummy, seasoned chicken for many nights to come! This week was Quinn’s birthday (February is a big month in our household) so for the family party I kept it simple with chicken tacos!

Seasoned Slow Cooker Shredded Chicken

  • 4-5 skinless, boneless chicken breasts
  • 4 cups water
  • 2 teaspoon salt
  • 1/3 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 1/2 teaspoon chili powder
  • 1 teaspoon dry oregano
  • 1/4 teaspoon cumin powder

Place chicken in crock pot. (frozen or thawed) In a large mixing bowl combine water with ALL the remaining ingredients. Stir until well combined and then dump on the chicken. Cook in crock pot for 4-6 hours on high or 6-8 hours on low. I like to shred the chicken about an hour before I am going to serve it so that it can soak in all the spices. I simply give it a quick shred in the crock pot then put the lid back on. Transfer to mixing bowl when ready to serve and give it a good shred. Use for chicken tacos, soups, salads, etc.