If you follow me anywhere on social media, you probably know that I am on a snow kick. I cannot stop thinking about snow, talking about snow, annoying my husband about snow. I neeeed it to snow. We got a little bit a couple weeks ago but it melted as soon as it hit the ground so it doesn’t count. We were supposed to get snow last night but ehh, I am disappointed.
Since I’ve been such a cold weather mood lately, I’ve been really into soup. I make soup every time it snows and I made this one in preparation of the (no) snow we got last night. And then I made another batch, with pasta, the next day because my husband wanted to take it for lunch this week. And then last night he informed me that he’s going to need another batch today or tomorrow.
So yeah, he likes it a little bit.
One year ago: Roasted Garlic Mashed Potatoes & Wild Rice Stuffing
Two years ago: Tijuana Trash
Three years ago: Tofu Taco Salad
Five years ago: Doughnut Muffins
- 6 cups chicken stock
- 2 boneless skinless chicken breasts
- 2 bay leaves
- 2 stalks celery diced
- 1 medium onion diced
- 2 carrots diced
- salt to taste
- 1 teaspoon lemon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 3/4 cups white rice NOT quick cooking
- 1/4 cup flour
- 1/2 cup milk
- 2 cups frozen corn
Put chicken stock, chicken breasts, bay leaves, celery, onion, carrots, salt, lemon pepper, garlic powder, onion powder, and cumin in the bowl of a slow cooker. Cook on low for 6 hours. Add rice; continue cooking for another hour or until rice is done. (You can stir in already cooked rice at the very end if you would prefer.)
About 30 minute before serving, whisk together flour and milk. Stir into slow cooker. Add corn. Allow to cook for about 30 more minutes.