Chicken and Wild Rice SoupWednesday, August 31, 2011
Our days lately have consisted of fans. Yes, plenty and plenty of fans. Plugging, unplugging, rearranging, positioning...fans. This always seems to happen during this time of the year. Our A/C unit is a sensitive little beast and when he feels overworked, he crashes...hard. Much to our luck, this always seems to happen during the dead of summer.
So, what do I decide to do when our A/C crashes? I run up to the grocery store and buy lots and lots of ingredients that I can prepare using my stovetop and oven. That makes complete sense, right? In a house that has consistently been around a cool 85 degrees, I decide to make it even hotter by turning on the only heat source in our house that runs during the summer. Seriously, what was I thinking?
The up side to all of this cooking madness is that I have tons of recipes that I cannot wait to share with you. Oh, and we have the A/C guy working on our little situation so hopefully there is an end in sight before I slowly begin to melt away.
I guess you could say that I was somewhat using my head when I began to make this soup recipe. Yes, soup...I know...in a house that is 85 degrees...I'm crazy. Instead of making this on the stovetop, I used a slow cooker and tucked it in the corner of my kitchen to allow it to cook all day. The further the heat is away from me, the better.
Once the timer went off on the slow cooker, I taste tested the soup, packaged it up in freezer containers, and placed the containers in the freezer for us to enjoy on a cooler day...perhaps when the A/C is working again...whenever that might be. For now, I'm thinking that tonight's dinner is going to be a smoothie to keep me nice and cool...or maybe just a big bowl of ice cream.
Chicken and Wild Rice Soup
- 3 cups water
- 1 14-ounce can chicken broth
- 1 10.75-ounce can of Condensed Cream of Chicken Soup
- 3/4 cup wild rice, rinsed and drained
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon freshly ground black pepper
- 3 cups shredded chicken (from a Rotisserie chicken)
- Combine water, broth, condensed soup, uncooked rice, thyme, and pepper in a slow cooker.
- Cover the slow cooker and cook on the low setting for 7.5-8 hours or 3.5-4 hours on the high setting.
- Stir in chicken before serving.
What is your favorite soup recipe?
*Recipe slightly adapted from Better Homes and Gardens September 2011 Issue