Creamy Chicken and Rice Soup

Let's continue right along with the soup theme, shall we?

This creamy chicken and rice soup is a great cousin to Crock Pot Chicken Noodle Soup. In fact, one day I was making both soups side by side for a big group dinner, and had to keep reminding myself which one would ultimately be which.

I'm going to direct you to the original recipe I used, because I really only had to make a minor change.

Because I can't find wild rice here, I just used basmati rice. But the one time I tried cooking the rice in with the soup as the recipe suggests, it turned into just a big pile of rice mush as opposed to soup (which still tasted good, but, texture wise left a lot to be desired). So instead, just cook the rice separately and stir it in at the end. Because your rice isn't cooking in the soup, you can decrease the amount of liquid - so only add the 6 cups of chicken broth (6 cups of water + 6 chicken cubes thrown in the crock pot), and omit the extra 2 cups of water.

Before serving, cook 1 cup of basmati rice according to the package directions. Take the chicken out and shred it. Make the milk/flour mixture (let it get really thick), and then stir the milk mixture, shredded chicken, and cooked basmati rice all in at the same time just before serving.

Also, I didn't have official poultry seasoning, but I found a spice at the store called "mixed herbs" that seemed to have a lot of the same spices. If you don't have these, you could add a dash of thyme, rosemary, and parsley (go easy on the rosemary, or your soup will taste like a Christmas tree). 

RECIPE LINK