Serves: a crowd
Ingredients:
5 1/2 cups organic chicken stock
14 oz. organic boneless skinless chicken breasts
1 cup water
1-6oz. box original recipe long grain and wild rice and the seasoning packet that comes with it (I use this product occasionally even though it contains enriched long grain rice.)
1 cup washed, chopped or grated carrots
1 cup washed, chopped celery
1-8 oz. can diced water chestnuts, drained
½ cup unsalted butter
½ cup all-purpose flour
½ tsp pepper
2 cups half & half
Directions:
Put the first 7 ingredients in a crock pot. Cover and cook on high for 4 hours. Forty-five minutes before the ingredients in the crock pot are done cooking, melt the butter in a saucepan on the stove over medium heat. Whisk in the flour. Add the pepper and the half and half. Add mixture to the crock pot. Remove chicken breasts from the crock pot and cover the crock pot. Shred chicken with 2 forks and put the chicken back in the crock pot. Stir, cover, and continue cooking for the remainder of the four hour total cooking time. Have with a glass of water. When the soup is cool, freeze leftovers in freezer baggies. Leave a little room so the soup has room to expand when it freezes. Squeeze the air out of the freezer baggies. Label the freezer baggies. The soup will keep for three months in the freezer. To reheat frozen soup, thaw in the refrigerator. Heat in a saucepan on the stove or in a microwave safe bowl in the microwave stirring occasionally.
Former Browniemaker 