Here I am, yet again, posting
a soup that I love! This is a soup I
made sort of off-the-cuff, but it was delicious and the entire family gobbled
it up. I make a tasty cream of chicken rice soup and used that as the base for this non-cream soup. You can play with it a little, adding or
deleting veggies and/or seasonings that you prefer in your soup, but this is a
great, basic soup for a chilly day. (I
tend to go a little overboard with veggies when I make soup; I always add more than it calls for.) I also doubled this (other than the chicken; I
just used 3 breasts) to maximize the use of my big crock pot.
Chicken Rice Soup
Ingredients:
2-3 chicken breasts (I used 3 frozen.)
4 cups
chicken broth
2 cups water
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
2 cups water
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
1 Sazon Goya
seasoning packet (see pic below, can be found in ethnic/Hispanic food section)
1 cup carrots, grated, diced, or chopped
1 cup celery, grated, chopped, or thinly sliced
1 cup carrots, grated, diced, or chopped
1 cup celery, grated, chopped, or thinly sliced
Dump all ingredients into Crockpot.
Cook on Low for 6 hours or High for 4 hours.
Remove chicken from Crockpot and shred.
Add chicken back to Crockpot.
Let everything cook about 30 more minutes in Crockpot.
Serve.
(I’m Italian so I always sprinkle a little grated
Parmesan cheese on my bowl of soup. Plus, everything is better with a little
cheese, ya know. J )
Would it work with just long grain and wild rice rather than the Rice-a-Roni?
ReplyDeleteThat's a good question. You would definitely have to add some other seasonings since that mix is where most of the flavor comes from.
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