Here is yet another soup recipe. If you’re surprised, then I’m surprised that you’re surprised. As I’ve said before, soup is my favorite thing to make.. But this isn’t your average soup. This soup is down with the thickness if you know what I mean. It also requires a slow cooker which means it’s super easy and the perfect meal for a Sunday supper.
Here what you need:
6 cups of chicken broth
2 cups of water
6 carrots- chopped
1 bunch of celery -chopped
1/2 white onion -diced
1-2 garlic cloves -minced
4 chicken breasts
2 bay leaves
1 cup of wild rice blend
2 tbsp of any salt-free seasoning blend of your choosing
For the creamy-ness
4 tbsp butter
2 tbsp olive oil
1/2 cup flour
2 cups milk
Salt and pepper
Chop carrots, celery and onion and mince garlic.
Set slow cooker either to low for 8 hours or high for 4 hours. I reccomend 8 since I set it to 4 and the veggies were not as soft as I would have liked them to be.
Add veggies to slow cooker
Add chicken breasts, broth and water to slow cooker.
Add rice, bay leaves and seasoning blend.
About 40 minutes before cooking time is complete, remove chicken and start to make the creamy mixture.
I made the mistake of using a pan instead of a pot which made whisking difficult… Learn from my mistake and use a pot.
The remaining steps are explained in the photographs below:
Yes I meant peppa
Put chicken back in the crock pot along with the creamy mixture.
Clearly soup is my favorite meal since this is the 3rd soup recipe I’ve posted. I swear I cook other things but soup is so easy and delicious! I kind of just threw this soup together a few weeks ago and apparently it was really good because Blake asked me to make it again.
Here is what you’ll need:
2 large cartons of low sodium chicken broth [If you’re vegetarian use vegetable broth instead]
1 Green cabbage
3 Summer Squash
1 Yellow Onion
1 Clove of Garlic
1 tsp Garlic Salt
1/2 tsp Salt and Pepper
1tbsp Chicken Bullion
1 French Baguette
1 Pack of Uncle Ben’s “fast cook” wild rice (you’ll need water and either butter OR olive oil for this)
Begin by peeling the carrots then cut them along with the zucchinis, onion, clove of garlic and the cabbage. Place all of the veggies in a large pot and add the broth. Turn heat to medium high and cover the pot.
While the veggies are cooking in the pot, cook the wild rice in the microwave. Just follow the directions on the box of rice and when it is cooked, add it to the pot.
Finally, cut the baguette into small pieces to dip into the soup.
This recipe is perfect for fall! I am a major soup lover and chicken tortilla is my all time favorite. I found a recipe similar to this a few years ago and have since changed it to become my own. Those who know me well are aware of my distinct hatred for tomatoes. It’s difficult to find a chicken tortilla soup recipe without tomatoes but this one has been a major hit with my family and friends plus Blake absolutely loves it.
If you decide to make this soup please read the recipe all the way through to be sure you get everything you need 🙂
Here’s what you’ll need:
Utencils- 1 Spoon, 1 Ladle, 1 Chefs Knife, 1 Peeler, 1 Large pan and 1 Large pot
For flavor- Garlic Salt, Cayenne pepper, Chicken bouillon, Salt and Pepper
Step 1– Start by chopping the onion, bell peppers, Anaheim pepper, and carrots (I like to slice the carrots as thin as possible).
Step 2– Shred the roasted chicken.
Step 3– Fill your large pot with your shredded chicken, the 2 cartons of chicken broth and 1 & 1/2 limes juice then bring to a low heat. Add about 1 1/2 Table spoons of chicken bullion to your broth.
Step 4– Spray a large pan with non stick cooking oil and bring to medium heat. Add the chopped veggies and your remaining half of the lime’s juice. Be sure to stir every so often as the pan will be very full. Add some garlic salt and cayenne pepper.
Step 5– Grab 10 white corn tortillas and start cutting them into strips, then put them in to your large pot with the broth.
Step 6– Once the veggies are cooked through (about 10-15 minutes or until the carrots are not longer crunchy), you can add them to your large pot.
Now that everything is together and heating up, you’ll start preparing your toppings.
The most important of which will be your tortilla strips.
There are two ways to do this, either in a pan on the stove or on a baking sheet in the oven. Today I used the oven strategy since the pan of boiling hot oil can be dangerous and messy.
What you’ll need:
1 baking sheet, 10 white corn tortillas, 1/4 cup Conola oil, 1 teaspoon paprika and salt.
Step 1– Preheat oven to 375, Mix oil and paprika in a small bowl.
Step 2– Brush one side of each tortilla with the oil/paprika mix.
Step 3– Stack and cut the tortillas into 1/2-1/4″ strips and sprinkle salt.
Step 4– Place strips on the sheet in one layer and bake for 10-12 minutes.
Add some more salt and paprika when you remove them from the oven and place them in a bowl.
Next, you’ll begin to chop your cilantro, dice your avocados
and shred your cheese if it was not previously shredded.
Finally, top off your soup with the toppings of your choosing and you may now enjoy your delicious bowl of perfection!