Mmmm…. cold weather outside with a warm rich soup in a bowl…. this is my favorite time of year.
This is NOT a dump and go soup. To cook perfectly, it takes a few steps but does cook in a crockpot for about 3 hours and it is very worth the time. This is a slightly changed recipe from what I found on Wishes and Dishes.
1 pound of chicken tenders – uncooked – cubed into 1 inch cubes
2 cups sliced baby carrots
3 stalks of celery sliced
1/2 large yellow onion diced
2 bay leaves
2 teaspoons dried rosemary
2 teaspoons garlic powder
5 cups water
4 teaspoons chicken bouillon powder
Pleace these ingredients in the crockpot on high for 2.5 hours.
Remove the lid and stir.
Add in one box and seasoning packet for Rice a roni chicken and wild rice mix as well as 1/2 cup uncooked Batsmati rice. This will cook for about 30-40 more minutes or until rice is done.
Replace lid and begin making the cream sauce:
4 tablespoons butter
1/3 cup flour
3-4 cups whole milk
2 teaspoons salt
1 teaspoon pepper
Over medium heat, melt the butter. Add in flour and salt and pepper. Reduce temp to low. Slowly and I mean slowly…. while constantly stirring…. add in a tablespoon of milk at a time. This takes time and effort to prevent lumps. It should form a nice thick cream sauce consistency. If the consistency is right at 3 cups milk, do not add the last cup.
Add this into the crock pot. Give it a final taste. I had to add a bit more salt to mine but our family is a “salt to taste at the table” type of family. Oh… and make sure the rice is done.