Wednesday, January 1, 2014

Chicken and Wild Rice Soup

Chicken And Wild Rice Soup
     Happy New Year!!!
     Well another year is behind us and we are looking at a new year. Time to reevaluate our life and try and make some changes that are for the better. Some of us want to make changes to exercise more, or to just exercise period. Some of us want to save more money and spend less, simplifying our lives. And then some of us want to eat better. So many resolutions. Hopefully some of the things we want to change will become a reality.

     I really want to eat better and save some money so I can go on a trip somewhere. Not that I haven't done these things before, but I just want to make a point of really watching what I eat and making sure I put money aside every paycheck so I can afford to go on a nice trip this year. 

     As far as exercise goes, I'm going to make sure that I go to the gym 3 times a week and really work out. No more wimpy exercising. I'm going to make sure I work out for at least 30 minutes when I do go to the gym. Plus I'm going to make sure I do yoga once a week. It's so easy to get out of the habit of regular exercise.

    So to start my better eating I've made a Chicken and Wild Rice soup recipe that I think you're going to love. It is made in the crockpot, which makes it super easy. I wasn't so sure how the wild rice would cook, but it was very easy. It doesn't take much to whip this soup up and my family liked it better than my usual wild rice soup.

So here's to a New Year! Hope you all have a wonderful 2014!

Chicken and Wild Rice Soup
8 C of chicken broth
1 C uncooked wild rice
1 T olive oil
1 medium onion, chopped
2 rods of celery, sliced
2 carrots, shredded
1/2 t pepper
2 C cooked, diced chicken
1 stick of butter, melted
1/2 C flour
2 C half and half
2 t parsley 
Siracha sauce, if desired

Add chicken broth and rice to crockpot and turn on high. In a frying pan add olive oil and heat on medium heat. Add onion, celery and carrots and saute until cooked. Add the pepper to the vegetables.  Add to the rice and broth mixture. Cook on high for 3-4 hours or on low for 6-8 hours.
Cook the chicken. ( I took 3 chicken breasts and boiled them until done. About 20-30 minutes). Cut chicken up into bite size pieces and put in the refrigerator for later.
In a small sauce pan melt butter. Add the flour and stir completely in. Then slowly add the half and half, mixing well. Add this to the crockpot mixture along with the chicken and the parsley. Mix well.
Let soup cook for another 20-30 minutes and serve.
Add Siracha sauce to individual bowls if desired.

Adapted from Simply This and that

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