This Crockpot Chicken Wild Rice Soup is so darn simple to make and goes perfectly with a piece of crusty bread on a cold winter night.
INGREDIENTS
1 cup uncooked wild rice
1 pound chicken breasts
2 cups mirepoix (chopped celery, carrots, and onions)
6 cups chicken broth
1 teaspoon poultry seasoning
1/2 cup butter
3/4 cup flour
2 cups whole milk
a few tablespoons white wine (optional)
up to 2 cups additional milk or water
I was saying that this is perfect for the current state of our small kitchen because we don’t have everything all in order just yet. For example, I burned the Thanksgiving corn pudding because my oven was playing tricks on me, and no, it had nothing to do with Bjork hearing 475 instead of 425. And for another example, I keep forgetting boxes of kitchen stuff at our other house so I made frosting yesterday with a whisk attached to a drill. A DRILL. oh my gosh, I mean, really. What are we coming to?
But when everything else is chaotic, my steady and true Crockpot friend gives some stability and cooks us the most cozy, comforting dinner while I’m at work and making yet another run to the old house for the box with the hand mixer in it.
Crusty bread, this piping hot soup in a large bowl, and extra time on your hands. TIS THE SEASON FOR THAT.
