Nana Diana's Crockpot Creamy Chicken & Wild Rice Soup.

So...It is cold here still.

It is SOUP weather.

I have been busy organizing and purging STUFF.

My crockpot soup fit the bill for a busy day

Yes- I said CROCKpot.

NOT CRACKpot-

thanks for asking..

I have been working on this recipe for years

and I think I have finally hit the perfect blend

of chicken & veggies & wild rice.

Looks good-huh?

I will post the full recipe at the end.

Here's what you need.

Chop your veggies & measure your ingredients

I always wash my rice.  

I drain it by putting a paper towel over the top -

otherwise it is hard to not lose some of it.

Add your seasoning

Give it a good stir and walk away for the day.

At the end you will add the cream.

And you're gonna toast some almonds!

Yes.You.Are.

Cuz they are the crowning touch.

We add fresh ground pepper, too.

Y'all come on over-

I made enough for you, too!

Give this a try-

It is SOOO good!

And, it reheats beautifully.

Now, before the recipe I have to share one thing with you.

My friend, Jettie, posted this on Facebook yesterday.

She is in Arkansas

but the quote came from 

one of OUR local pastors, Mark Gungor.

A man sees his wife is busy in the kitchen and says: "Can I help?"
She says, "Sure, take this bag of potatoes, peel half of them and put them in a pot to boil."

Not a single comment from me-

because YOU KNOW!

Here's the recipe.

I am sure there is a way to send you to some

site to get it -I just don't know how so-

 here it is!

Nana Diana’s CrockpotCreamy Chicken & Wild Rice

INGREDIENTS

2/3  cup uncooked wild rice-make SURE it is wild rice-other rice gets mushy

2 boneless uncooked chicken breasts-left whole

2 celery stalks-I use the leaves, too- chopped fine

2 carrots chopped fine or shredded. (I usually shred)

3 or 4 green onions chopped fine (or 1 small onion chopped fine)- or onion flakes

4 cups chicken broth- I use a 32 oz carton of Swansons

1 teaspoon poultry seasoning

¼ cup butter

2/3 cup flour

2 cups whole milk or half & half-it’s really rich with the half and half.

Up  to 2 cups of additional chicken broth after soup is done-if you want thinner soup. 

Toasted Slivered Almonds for topping (I toast my own in a small frying pan)

INSTRUCTIONS

Rinse the wild rice. Place the uncooked wild rice, raw chicken, chicken broth,  carrots, onions, celery and poultry seasoning in a crockpot. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice will be soft. There will be extra liquid in the crockpot; do not drain.

Remove the chicken breasts from the crockpot and allow to cool slightly. Cut chicken into small pieces. Return the cut up chicken to the crockpot.

While chicken is reheating, melt the butter in a saucepan. Add the flour and let the mixture bubble for about a minute.

. Slowly whisk the whole milk or half and half in until it gets thick and creamy.

Add this to the rice and chicken in the crockpot and stir to combine.

You can add more chicken broth or milk depending on how much liquid you like in your soup at this point. Let heat thoroughly if you add more liquid.

Ladle into soup bowls and top with toasted slivered almonds.  SOOOO good!  The almonds are really the crowning touch.  Serves four to six.

Have a great Saturday.

We are traveling to a seminar mid-morning

and won't be home

until early Sunday morning.!