Friday, October 06, 2006

Chicken, Mushroom and Wild Rice Soup

I love slow cooker meals. Here is a big time favorite of mine (and everyone that has had it). You can also make this on the stove if you don't have a slow cooker or don't want to use one.

1 pound chicken tenderloins or breast, cut up and cooked on stove until browned.
5 cups water (you can substitute chicken stock also and elmninate the bouilion cubes)
3 chicken bouilion cubs (crushed)
1 1/2 cups wild rice
8 oz container of sliced mushrooms (I usually get button mushrooms unless I feel like splurging a little and then I get mini portobellos)
1 pint cream or half 'n' half
1 Tbs dried thyme
2 Tbs corn starch
salt and pepper to taste

Cook chicken until done and tender. I usually cook the chicken in olive oil and add some dried thyme and a little salt to this process. Don't drain moisture that comes off. In slow cooker add water, wild rice, crushed bouilion, thyme, chicken, and mushrooms. Set cooker on low for 4 -5 hours. In last 1/2 hour mix corn starch with cream, shaking it up really good so that it's all incorportated. Add to slow cooker and stir. Add salt and pepper to taste. Serve with crusty bread or crossiants.

**Authors note: This recipie turns out different every time I make it. Don't throw uncooked chicken into the cooker as it doesn't turn out correctly. It makes excellent left overs and freezes great! Makes a lot, but around here it's dinner for 4. Enjoy!

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