Slow Cooker Cheesy Chicken, Broccoli, Wild Rice Soup

By Stef -

This was good and gets a 7. I got the recipe from carlsbadcravings.com and the post was sponsored by Prego, so this recipe calls for a jar of Prego alfredo sauce. I get that professional bloggers need sponsors, but this is a ridiculous recipe to add this sauce to. First of all, who needs 1,000 extra calories in their soup? Second, this recipe tastes great without it, as you already add 2 cups of cheddar cheese and 3 cups of half and half. Ridiculous.

INGREDIENTS
  • 1 pound chicken breasts
  • 4 cups broccoli florets chopped
  • 1 cup uncooked wild rice blend, rinsed and drained
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1/8 – 1/4 teaspoon red pepper flakes (optional) I left this out
  • 1 12 oz. can evaporated milk
  • 4 cups chicken stock or broth
  • 1 tablespoon chicken bouillon
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried thyme

  • Add later:
  • 3 tablespoons cornstarch
  • 3 cups half and half (I use nonfat)
  • 1 14.5 oz. jar Prego Homestyle Alfredo I left this out. Of course. 
  • 2 cups FRESHLY grated sharp cheddar cheese

  • Garnish
  • Freshly grated sharp cheddar cheese I left this out
  • Cooked and crumbled bacon (optional) I left this out

Comments

Post a Comment

Popular posts from this blog

One-Pan Honey Rosemary Chicken

By Stef -
Image
  I really loved this. It had nice, subtle flavor, and you could use different vegetables if you're crazy and don't like carrots or potatoes or asparagus. I also just used a rotisserie chicken. I give it an 8.5 and it came from jaroflemons.com. Honey Rosemary Sauce ▢  3   Tablespoons   butter   (melted) I used 1 TBS and 2 TBS olive oil ▢  1   Tablespoon   minced garlic ▢  2   Tablespoons   fresh chopped rosemary ▢  1   teaspoon   salt ▢  1/2   teaspoon   black pepper ▢  3   Tablespoons   honey I used 2 TBS only ▢  1   Tablespoon   lemon juice Rosemary Chicken & Veggies ▢  1   Tablespoon   avocado oil   I used olive oil ▢  1   pound   chicken breasts   (thinly sliced) ▢  1   cup   sliced carrots ▢  2   cups   cubed red potatoes ▢  1/2   medium   lemon   (sliced) ▢  3   bu...
Read more

Chicken Taquitos

By -
Image
This is an older recipe that we have tried and loved, but Stef can never find it, so here it is on our blog. I give these a 9.5. This came from ourbestbites.com, and I have only made a couple of changes that I have put in bold behind the original recipe.   Baked Creamy Chicken Taquitos Posted By sara On 04.30.2009 @ 11:01 pm Baked Creamy Chicken Taquitos 1/3 C (3 oz) cream cheese (I use light cream cheese) 1/4 C green salsa 1T fresh lime juice 1/2 t cumin 1 t chili powder 1/2 t onion powder 1/4 t granulated garlic, or garlic powder 3 T chopped cilantro (I increase this by about 1-2 T.) 2 T sliced green onions 2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken! ) (I just boil chicken and shred it in the food processor) 1 C grated pepperjack cheese (I use plain Monterey jack) small corn tortillas (and actually, flour ones are really good as well) (I use flour) kosher salt cooking sprayHeat oven to 425. Line a baking sheet with foil and lightly coat with ...
Read more

Crepes

By -
Image
This is a classic that John’s Dad taught him to make after serving a mission in Paris. If you have the right toppings, these can be a 9. If your toppings suck, don't blame me. John has tweaked it a bit, and I like it with a bit more almond than he does, but here is the basic recipe: Crepes 6 eggs 1 1/2 cups flour 1 1/2 cups milk 1 1/2 T. vanilla 1 T. sugar 1/4 cup oil 1/4 tsp. salt 1/2 tsp. almond extract John likes to mix it with a hand blender, but I prefer doing it in the BlendTec. You put this on about a 7 or 8 on the stove (medium-medium/high heat), and then use 1/3 cup to put it on a crepe pan as you swirl it cover the pan with the other hand.
Read more