It has been really cold here for the last couple weeks. A new semester of school recently started and to my dismay it looks like it is going to be an exhausting semester of really long Monday’s at school. Most people I know don’t like Mondays, some even dare to say they “HATE” Mondays. I’m usually not a fan of them myself, but this semester my Mondays are particularly loathsome. I get up at 6:00 am to get to my 9:30 class and my day doesn’t end until 5:00. Its a long day of classes and breaks that are too long that make me wish I was at home with a cup of tea. I have been really blessed though because my hubby has been picking me up from school at the end of the day, so I don’t have to face the cold dark night. He is a real sweetie.
Speaking of my hubby he has also been taking on the role of photographer and photo editor here for this blog. He has been doing such a great job. He is much more patient than I am when it comes to getting “the shot”. I’ve really been loving the pictures he has been able to capture that I probably never could unless I sat down and really focused (terrible camera pun).
At the end of these long days I still have to come up with something delicious for dinner, and some days this is extremely difficult. Luckily this month’s theme for the Fantastical Food Fight challenge was Slow Cooker Soup. I had made some fresh whole wheat bread the day before which went beautifully with the soup I decided to make. The recipe I decided to try is a Wild Rice Chicken Soup from A Pinch of Yum you can find the recipe here. I followed the recipe almost exactly and it turned out really well. It was creamy and delicious. I added more seasoning according to my hubby and I’s taste. This recipe made a lot of soup and we were able to get several meals out of it which makes it a really awesome budget friendly meal.
This recipe would go great with any of the followings to soak up the delicious soup:
- 1 cup uncooked wild rice (I used a wild rice blend)
- 1 pound chicken breasts (I used 2 chicken breasts)
- 2 chopped celery, carrots, and onions (I would add another cup of chopped carrots and celery)
- 6 cups chicken broth
- 1 teaspoon poultry seasoning (I added about 2 tbsp more as well as nutmeg)
- ½ cup butter
- ¾ cup flour
- 2 cups whole milk
- a few tablespoons white wine (optional) (I used some honey mead)
- up to 2 cups additional milk or water
- salt and pepper to taste
- In a crockpot add wild rice, celery, carrots, onion, chicken broth and seasonings. If you want to prep the night before like I did leave out the chicken and add right before you are going to start the crockpot, otherwise add the chicken as well.
- Cook on low for 8 hours until the chicken is cooked and tender. Remove the chicken and shred.
- In a saucepan make a roux using the butte, flour and milk. Do this by melting the butter, once melted add the flour and cook for about 2 minutes (this removes the flour flavour), slowly whisk in the milk until a thick sauce forms. Add to your soup. At this point you can add some white wine if you’d like and additional water or milk to reach the consistency you desire. I didn’t add any additional liquid besides the white wine.
- Give your soup a taste and add seasoning as desired such as salt and pepper to taste and perhaps more poultry seasoning.
- Serve with salad or buns or toast.
- ENJOY 🙂