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Crock Pot Chicken and Wild Rice Soup

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RECIPES - SALADE - SOUP - CAKE ngredients: 1lb chicken breasts (do not use frozen,) cut in half if large 1/2 small onion or 1 large shallot, chopped 2 carrots, chopped 2 celery stalks, chopped 2 garlic cloves, minced 1-1/2 teaspoons salt 1/2 teaspoon pepper 1/2 teaspoon dried thyme 1/4 teaspoon dried sage 1/4 teaspoon dried rosemary 1 large or 2 small bay leaves 2 Tablespoons butter or Earth Balance Vegan Butter 6 cups gluten-free chicken broth 3/4 cup wild rice-brown rice blend (I recommend Lundberg Farms) Directions: Add all ingredients into a 6-quart crock pot then 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.) Notes Depending on the type of rice you use, it may not be cooked  through at 4 hours. If that's the case, shred chicken then keep in the  refrigerator until rice is ten

CREAM OF CHICKEN SOUP

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This is based on Tater Head's White Clam Chowder recipe. The photo shows the mushroom variation. I like it very much, but I think I'll cut the xanthan gum back to 1 teaspoon next time. My husband complained that it was a little slimy. I also think it could use a bit more chicken, but it's very hearty as it is. INGREDIENTS :

pounds ground beef

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I got the idea for this soup from the Pumpkin and Sausage Soup recipe. I was eating some leftover soup one day and for some reason it reminded me of Campbell's Golden Mushroom Soup which inspired me to come up with this version. You don't really taste the pumpkin. It thickens the soup nicely and adds valuable nutrients. This recipe is featured in "Low-Carbing Among Friends - Volume 3" on page 281   INGREDIENTS: