Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

I love a lot of the recipes from Jamie Cooks it Up! This is one of Robert's favorite soup recipes. It makes a lot so I love it for when we need to feed a lot of people. 

https://jamiecooksitup.net/2010/01/creamy-chicken-and-wild-rice-soup/#penci-recipe-card

Ingredients

1 large pot full of water

4 chicken breasts (you can start with frozen..love that!)

10 bullion cubes

1 t salt

1/4 t freshly ground pepper

2 boxes Rice a Roni wild rice flavor

1 onion chopped

1 1/2 C carrots chopped

3/4 C celery chopped

2 small cans mushrooms

4 cans cream of chicken soup (I use the 98% fat free)

Instructions

1. Fill up your large pot with hot water add the chicken, onion, bullion, salt, and pepper and bring to a boil. Reduce heat to medium and simmer about 25 minutes.

2. Stab each chicken breast with a fork, lift out of the pot, and use scissors to cut/shred it up. Put shredded chicken back in the pot. The chicken should be cooked through.

3. Add the carrots, celery, mushrooms and boxes of rice (pour in the rice and the seasoning packets that come along in the box). Cover and let simmer about 15 minutes more, until the veggies and rice are cooked.

4. Add the cream of chicken, turn up the heat and let it come to a boil. Once the soup is thickened just a bit (just a few minutes after it return to a boil) you are ready to eat.
This goes great with my Easy and Fast Breadsticks. Enjoy!

Creamy Chicken Soup with Homemade Noodles

This is our family's favorite soup.  It's Mmm, Mmm, good!

Soup:
1 lb. chicken breasts (about 2)
8 bouillon cubes
4 carrots
4 potatoes
4 celery stalks
1-2 onions
2 cans cream of chicken soup

Noodles:
4 eggs, whipped
1/2 tsp salt
1 tsp baking powder
2 cup flour

Boil chicken.  Remove chicken from water.  12 cups of liquid will be needed so add more water if needed to equal at least 12 cups.  Dissolve bouillon cubes in water.

Cut up chicken and add to soup.  Cup up carrots, potatoes, celery and onion and add to soup.  Bring to a boil and simmer for 30 minutes over medium heat.

While soup is cooking, make the noodles.  Whip eggs.  Add salt, baking powder and flour.  Additional flour may be added so that the noodles aren't sticky.  Roll out on counter to about 1/4 inch thick.  Cut with a noodle cutter or a knife so that the noodles are 1/4-1/2 inch wide.  Once soup has cooked for 30 minutes, place each noodle into soup separately.  Add cream of chicken soup and stir well until heated through.

Crock Pot Chicken Noodle Soup

1-2 onions, chopped

3-4 carrots, sliced

2 stalks celery

3 tsp salt

1/2 tsp pepper

3/4 tsp basil

1/4 tsp thyme leaves

3 T parsley flakes

10 oz. package frozen peas

2 1/2-3 lb. whole fryer chicken

4-6 cups water

2 cups wide egg noodles

Place all ingredients in crock pot in the order listed, except egg noodles.  Cover and cook on low 8-10 hours or on high 4-6 hours.  One hour before serving, remove chicken and cool slightly.  Remove meat from bones and return meat to crock pot.  Add uncooked noodles and turn to high.  Cover and cook on high 1/2 hour to 1 hour or until noodles are cooked to desired firmness.

Chicken Enchilada Chili

I got this recipe from Paz Stutzman.  We served in the Primary presidency together.

2 cans stewed Mexican tomatoes (I usually just use petite diced tomatoes)
2 cans chili beans
1 can "Old El Paso" enchilada sauce (I usually do 2 smaller cans or one large can)
1 chopped onion
1/2 chopped green pepper
1-2 garlic cloves
1 1-2Lbs. boneless skinless chicken thighs or chicken breasts
salt and pepper to taste

garnish with:  cilantro, sour cream and shredded cheese

Combine all ingredients in crock pot and cook on high for 4-5 hours or until chicken is cooked and shreds. Shred chicken then return to crock pot. Add salt and pepper to taste.  Serve with garnishes.  Can also add lemon juice, avocados and fresh onion when serving.