Friday, January 8, 2010
Cream of Chicken Soup Saved My Dinner
Wile visiting friends on New Year's, I finally got the recipe for this creamy soup my friend made two years ago. It's a slow cooker recipe that's so simple. Easy and versatile, this recipe is a keeper.
1 cup brown rice, uncooked
3 boneless, skinless chicken breast (enough to make one layer)
2 cups water
1 family size can cream of mushroom or chicken soup
Set slow cooker on low for 6 hours (maybe less, check if rice is done). Season to taste with salt and pepper. If your rice and chicken are already cooked then it only takes 2 hours in the slowcooker.
When we came home late that night, I made this recipe on the stove since all the ingredients I had were already cooked (i.e. leftovers). I added canned vegetables too. My kids gobbled it up! But what's great is that they don't notice what veggies are in there at all. I could put wheat germ and cauliflower and they wouldn't care. And my hubby doesn't notice there isn't much meat in there.
Make the soup thick enough, serve it as Soup-On-A-Cracker! Kitchen humor is essential for cooking sanity, eh. Although my kids did loved eating it this way. Use multi-grain crackers for added fiber. I feel healthy already. Check out this weeks URS at Life As Mom for more healthy recipes.