Posts

Showing posts from January, 2016

Crock Pot Chicken and Wild Rice Soup

Image
RECIPES - SALADE- SOUP-CAKE


ngredients:

1lb chicken breasts (do not use frozen,) cut in half if large1/2 small onion or 1 large shallot, chopped2 carrots, chopped2 celery stalks, chopped2 garlic cloves, minced1-1/2 teaspoons salt1/2 teaspoon pepper1/2 teaspoon dried thyme1/4 teaspoon dried sage1/4 teaspoon dried rosemary1 large or 2 small bay leaves2 Tablespoons butter or Earth Balance Vegan Butter6 cups gluten-free chicken broth3/4 cup wild rice-brown rice blend (I recommend Lundberg Farms)








Directions:

Add all ingredients into a 6-quart crock pot then cook on low for 4 
hours or until chicken breasts are cooked through. Rice should be 
done around the same time. Shred chicken then stir back into soup 
and serve (soup will thicken as it cools.)

Notes

Depending on the type of rice you use, it may not be cooked 
through at 4 hours. If that's the case, shred chicken then keep in the 
refrigerator until rice is tender, then stir into soup and let warm for 

5 minutes before serving.

by:iowagirleats…

CREAM OF CHICKEN SOUP

Image
This is based on Tater Head's White Clam Chowder recipe. The photo shows the mushroom variation. I like it very much, but I think I'll cut the xanthan gum back to 1 teaspoon next time. My husband complained that it was a little slimy. I also think it could use a bit more chicken, but it's very hearty as it is.

INGREDIENTS:

pounds ground beef

Image
I got the idea for this soup from the Pumpkin and Sausage Soup recipe. I was eating some leftover soup one day and for some reason it reminded me of Campbell's Golden Mushroom Soup which inspired me to come up with this version. You don't really taste the pumpkin. It thickens the soup nicely and adds valuable nutrients.
This recipe is featured in "Low-Carbing Among Friends - Volume 3" on page 281
INGREDIENTS: