Showing posts with label crockpot soup. Show all posts
Showing posts with label crockpot soup. Show all posts

Thursday, December 29, 2016

Chicken and Wild Rice Crockpot soup #recipe @lucyburdette

LUCY BURDETTE: Have I mentioned that I’ve fallen in love with my crockpot since my oven died? Not every single thing I’ve tried has been amazing, but we’ve eaten well overall. I bought a cooker that has a browning option, so browning the chicken and onions before adding the other ingredients boosts the flavor.

This chicken and wild rice soup started as a recipe I found on Pinterest from Iowa Girl Eats.

And of course I made some adjustments for low-sodium eating. This means using low sodium broth, cutting out the salt, and increasing the most flavorful vegetables, such as onions, carrots, and celery. And then I added spinach for color and green goodies. Yummy! And it can be waiting for you when you get home from work or shopping or writing...



1 lb chicken breasts (do not use frozen,) cut in half if large
1 large onion
3 carrots, thinly sliced
3 celery stalks, thinly sliced
2 garlic cloves, minced
1/2 teaspoon pepper
1/2 teaspoon dried thyme
3 fresh sage leaves, chopped
leaves from about an inch of fresh rosemary
2 small bay leaves
2 Tablespoons butter 
4 cups low-sodium chicken broth plus 2 cups water
3/4 cup Lundberg Farms wild rice-brown rice blend 
Several handfuls of fresh spinach

Brown the chicken and onion for several minutes. Then switch the heat to low, and add all ingredients into a 6-quart crock pot. 

Cook on low for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time. 

Shred chicken then stir back into soup and serve (soup will thicken as it cools.) 

About a half hour before the soup is done, add the fresh spinach. Serve with a salad and enjoy!

Lucy writes the Key West food critic mysteries.  Follow her on Facebook, TwitterPinterest, and Instagram!

Monday, February 21, 2011

Hearty Crockpot Bean Soup

Would you believe those big chunks are not potatoes?

The other day I read a blog complaining about the mushiness of canned beans. It's been a while since I bothered to cook anything with dried beans, so I thought I'd give it a shot. There's no question that dried beans cost a lot less than canned beans, and after eating this, you can bet my next batch of chili will be made with dried beans. I think they are better!

I used a variety of beans in this recipe, plus veggies, and apples. My grocery store had Texas style ribs (dark pork meat with no bones) on sale that I thought would hold up well to slow cooking. It's hot and hearty and oh-so-easy, not to mention fairly healthy! I felt spoiled and lazy since it all happened in the crock pot without much effort. Don't be fooled though, at the low setting, the beans really do take eight hours to cook

Hearty Crockpot Bean Soup

1/2 cup dried Northern beans
1/2 cup dried kidney beans

1/3 cup dried baby lima beans
2 1/2 to 3 pounds pork
2 stalks celery, sliced
2 apples, peeled, cored and quartered or diced
1 14.5 ounce can diced tomatoes
2 14.5 ounce cans chicken broth (use tomato can to measure)
2 14.5 ounce cans water
1/2 teaspoon rosemary
1/4 teaspoon paprika
2-3 cloves garlic

2 large leaves red Swiss chard chopped, including stems
1 10-ounce package peas

Wash the Northern beans and the kidney beans. Pick out any that look odd and remove all floaters. Put them in the crock pot (turned OFF) with six cups water to soak overnight.

In the morning, dump the water in the beans, rinse them and set aside. Place the meat in the bottom of the crock pot, and add the beans on top of the meat. Add everything else, except the Swiss chard and peas. Cook on low for seven hours and fifteen minutes.

Add the Swiss chard and frozen peas and cook another 45 minutes. Serve and enjoy!