I am going to introduce you to my new creamy chicken vegetable soup recipe. Just know that I was supposed to be doing many other things today rather than tinkering in the kitchen. On the list was a Lifetime movie marathon, blogging catch-up time, and a few hours at the good old scrapbook.
Today was day one of Icemageddon 2015. It was also an otherwise important day for me – one that has been marked in my mental calendar and in my iPhone calendar for months now. It was supposed to be a day that would find me home in solitary bliss with both children at daycare since their daycare would be open and my work would be closed – a rare gem of a day. Of course, since The Hubs would be off work too, I had planned to keep him plenty busy with projects in the garage.
I have not been alone in my own home since July. It is now February. I’m sure you other mothers can understand how desperately I was looking forward to this “me” day. I love cuddling with my girls 99% of the time. But today was supposed to be my day. As one of my friends on Facebook told me, I probably can’t count on a me day for another 20 years or so. I’m learning. Icemageddon did me dirty and left us all iced in together today. I do love a good snow day. I just prefer it when it is on a work day.
Anyway, it seemed I should make some use of this day. A recipe for a creamy chicken vegetable soup on Pinterest has been calling my name. It’s a slow-cooker recipe, for whatever that is worth. Personally, I find stove top soup recipes to be just as easy if I am going to be at home. I’ve adapted this recipe from a recipe on Back for Seconds.
2 frozen chicken breasts
2 stalks celery, chopped
1/2 cup onion, chopped
6 cups chicken broth
16 oz baby carrots
3/4 cup long-grained rice, uncooked
2 cups frozen corn (mine was previously grill roasted and cut from the cob)
1/2 cup milk
1 tsp onion powder
1 tsp garlic powder
1 tsp roasted cumin (any cumin would do)
1 tsp lemon pepper
1-2 tsp salt
1-2 tsp pepper
2 bay leaves
Note: the salt and pepper were not part of the original recipe; also the original post used chopped carrots rather than baby carrots
First, I added chicken bouillon powder to six cups of boiling water to yield six cups of broth. Of course, you could use canned or homemade broth if you prefer. To my slow cooker, I added the frozen chicken breasts, the celery, the onion, the carrots, the broth, and all the seasonings. The only things which did not go in at this point were the corn, the milk, the flour, and the rice. I set the slow cooker on low for six hours. (The original recipe said to cook on low for eight hours but since I was home, I figured I could monitor and adjust as needed.)
At about halfway into the cooking time, I added the rice. Thirty minutes before cook time was to end, I added the corn (which was still frozen) and shredded the chicken with two forks. Next, I mixed the flour and milk in a baby bottle with a cap (but any small container with a tight-fitting lid would have worked) and shook up the flour and milk until it was smooth so it could be used as a thickening agent. I poured it into the hot soup and let it cook the remaining thirty minutes or so.
This creamy chicken vegetable soup is just that – creamy. It has a thick texture – a really thick texture. It reminds me of the texture of tapioca pudding. I suppose it could be thinned out a bit if you find it too thick. The sweetness of the carrots and the sweet corn I used danced well with the hint of pepper and onion.
What are your favorite snow day/ice day meals?