Chicken and Wild Rice Soup

This month I was paired up with NO REASON NEEDED for Taste & Create.

I immediately chose the chicken and wild rice soup recipe that she has posted HERE. We have been eating a lot of soup this fall. I have made stuffed green pepper soup and chicken tortilla soup that were both very good. This chicken rice soup did not dissapoint either. It will be made again.

I used a box of Uncle Ben's long grain wild rice with a seasoning packet. I also used a pound of whole, boneless, skinless chicken breasts. After everything cooked in the slow cooker for approximately 7 hours, I took the chicken out, shredded it and then put it back in the cooker for another hour. SIMPLE. DELICIOUS!

CHICKEN AND WILD RICE SOUP
3 cans (14½ ounces each) chicken broth (I used reduced sodium)
1 pound boneless, skinless chicken breast or thighs, cut into bite size pieces (I did not cut up the chicken until it was done and then just shredded it)

2 cups water
1 cup sliced celery
1 cup diced carrot
1 package (6 ounces) converted long grain and wild rice mix with seasoning packet (not quick-cooking or instant rice)
½ cup chopped onion
½ teaspoon black pepper
2 teaspoons white vinegar (optional - and I skipped)
1 tablespoon dried parsley flakes (I also skipped)

1. In crockpot slow cooker, combine broth, chicken, water, celery, carrots, rice and seasoning packet, onion and pepper; mix well.
2. Cover; cook on LOW 6 hours to 7 hours or on HIGH 4 to 5 hours or until chicken is tender.
3. Stir in vinegar, if desired. Sprinkle with parsley.

MAKES 9 SERVINGS

Spicy Crab Chowder - Taste and Create

I decided to participate in another cooking/blogging activity this month. This event intrigued me because after you get paired up with another blogger, you pick something from their blog to cook/bake. And vice versa....How fun!

I was paired up with LK from Healthy Delicious. She has numerous healthy food recipes on her blog. I did have a hard time deciding between the crab chowder and the Thai Noodles with Shrimp.

In the end I decided on the chowder. I love soups and unfortunately last week it was still a bit chilly....I thought that it would make a good dinner. It was!

Spicy Crab Chowder

INGREDIENTS:
1 T. olive oil
1 T. butter
1 large potato, cubed
1 onion, chopped
2 ribs celery, chopped
1/2 red pepper, chopped
bay leaf
old bay
cayanne
3 T. flour
1/4 c. sherry
3 c. chicken broth (I used fat free, reduced sodium)
1 can lump crab (I used a package, not sure of the oz. I don't think that it matters though. The more crab the better, in my opinion)
1 can shredded crab (Again, I used a package (actually 2), the more the better)
1 bag frozen sweet corn
3 c. FF half and half

DIRECTIONS:
1. Heat oil and butter in a large pot.
2. Add vegetables, bay leaf and spices to taste. Cook until soft, about 5 minutes.
3. Add flour, and stir to coat. Cook about 1 minute.
4. Add sherry. Cook about 2 minutes.
5. Add chicken broth, crab, and corn. Bring to a boil. Reduce and let simmer about 5 minutes.
6. Add half and half, and cook another minute or two to thicken.
7. Season with more old bay and cayanne.

YIELD:
Makes 10 bowls full.

Thanks LK for the delicious chowder. I think that I am really going to have to try those thai noodles some day too. I can't wait to see what you choose to make from my blog. I certainly do not cook as healthy as you!

Curried Butternut Squash Soup - CEiMB

Mary Ann chose the recipe this week. You have to check out her photos. They are amazing and make the only good one I got of my soup look completely pathetic. She is very talented and I love looking at her blog. You can find the recipe HERE or on page 78 in Ellie's cookbook.

I can't say that I have ever ate a butternut squash. The soup smelled amazingly good while it was cooking. I learned that I will NEVER put anything hot in a blender again to puree. The top blew off the second batch while it was blending and I had squash everywhere. I should have taken a picture of how it ended up in the speaker holes of my kitchen radio/CD player. The Hubster was not impressed. I even tried holding the top on the blender after the first fiasco and that did not help. Again.Squash.Everywhere!

I thought that the soup was good. A tad sweet. I should have only added half of the honey. I don't think that I will be making it again though. The Hubster was very displeased with it and has not been impressed with my Ellie dishes lately. Obviously, he is a HUGE carnivore and needs his meat.

Corn Chowder

Got leftover turkey? I sure do. And corn too! I saved this awhile back and thought that it looked good. I have no idea where I found it. If I found it on your blog, be sure to let me know. I will give you credit where credit is due!

I also decided to call this a "Simple Soup Supper". Nancy from The Dogs Eat The Crumbs designed this cute logo awhile back. I LOVE soup. The Hubster calls me a "soup hound" so I thought this would be a good excuse to make lots of different soups.

Corn Chowder

INGREDIENTS:
4 oz. bacon, chopped
1 cup finely chopped onions
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 Tbsp. minced garlic
3/4 cup finely chopped red bell peppers
5 cups corn kernels
1/4 cup all-purpose flour
2 quarts chicken stock or canned low-sodium chicken broth
1 and 1/2 cups 1/2-inch cubes peeled russet potatoes
1 Tbsp. salt
1/4 tsp. cayenne pepper
1 cup heavy cream
Finely chopped fresh parsley, for garnish

DIRECTIONS:
1. Place an 8-quart stockpot over medium heat and cook the bacon until crispy, about 5 minutes. Remove the bacon and drain on paper towels.

2. Add the onions, carrots, and celery to the stockpot and cook, stirring often, until vegetables are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the bell peppers and corn to the pot and cook for 10 minutes, stirring often. Sprinkle the flour into the pot and cook, stirring constantly, for 5 minutes. Pour the chicken stock into the pot and stir to combine. Use a whisk if necessary to break up any clumps. Add the potatoes to the pot and bring to a boil, then reduce to a simmer and continue to cook for 20 minutes.

3. Season the chowder with the salt and cayenne and stir in the cream. Serve with the bacon and parsley as garnish.

Makes 3 quarts, 10 to 12 servings.

This soup was so, so YUMMY! My whole family liked it. Especially my youngest son who is also turning into a "soup hound". I was surprised because it had a little cayenne pepper kick to it. Not to much though. Just perfect. I also added some chopped turkey left over from Thanksgiving. I will definetly be making this one again.