What I Make

Chicken Wild Rice Soup

Serves: a crowd

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

Put the first 7 ingredients in a slow cooker. Cover and cook on high for 4 hours. Forty-five minutes before the ingredients in the slow cooker 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 slow cooker. Remove chicken breasts from the slow cooker and cover the slow cooker. Shred chicken with 2 forks and put the chicken back in the slow cooker. 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 microwave safe bowl in the microwave stirring occasionally.