chicken wild rice soup

this was really yummy and excellent with some crusty bread!

chicken wild rice soup

makes 10 servings

1 cup uncooked wild rice

1 lb boneless, skinless chicken thighs

2 cups mirepoix (chopped celery, carrots and onions

6 cups chicken broth

1 tsp dried thyme and other spices (sage, rosemary?)

1 tsp minced garlic

1/2 cup butter

3/4 cup flour

2 cups whole milk

2 tbsp white wine 

2 tbsp red wine vinegar

1 cup water

salt and pepper, to taste

Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, thyme and garlic in a slow cooker. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. 

Remove the chicken from the slow cooker and allow to cool slightly. Use two forks to shred the chicken and return to the slow cooker. 

When the rice and chicken are done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the milk until a thick, creamy mixture forms. Stir in the wine. 

Add the flour mixture to the slow cooker and stir to combine. Add extra water or milk to adjust the consistency as you. Stir in the red wine vinegar and season with additional salt and pepper. 

cornbread sausage stuffing

I don't normally like stuffing, and usually just make some out of a bag for Noah's sake. This year I thought I would try to make something both of us would like, and when you add cornbread, it's waaaaaaaay better than old, boring, dry, regular stuffing!

cornbead and sausage stuffing
serves 6-8

5-6 cups cornbread (or 9 muffins)
1/2 lb Italian sausage
1 cup celery, chopped
3/4 cup yellow onion, chopped
1/2 cup dried cranberries
1/2 tsp basil
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1 cup chicken or vegetable broth

Preheat oven to 350 degrees.

Break up cornbread into chunks. Create a single layer of cornbread on a large baking sheet. Bake for 10-15 mins or until nearly crisp.

In a medium skillet over medium heat, cook sausage, breaking up into small pieces while cooking. Transfer sausage to a large bowl.

In same medium skillet, cook onion and celery with seasonings until vegetables are tender and nearly translucent. Combine with sausage. Add dried cranberries, cornbread and broth. Toss to combine ingredients.

Transfer mixture to a 2-quart baking dish or a casserole pan. Bake for 20-30 mins until heated through and top is crisp. Serve immediately.

vegetarian pasta + bean soup

we actually had everything on hand and it's made in the slow cooker too!

slow cooker vegetarian pasta + bean soup
makes 6 servings

2 tbsp olive oil
1 large onion, chopped
1 cup sliced celery
1/2 cup chopped carrots
1 tbsp minced garlic 
1 tsp italian seasoning
1/2 tsp ground fennel
12 tsp red pepper flakes (optional)
2 cans red or garbanzo beans, rinsed and drained
3 cans broth
1 14 oz. can diced tomatoes
salt and pepper, to taste
several pieces Parmesan rind (optional, but adds wonderful flavor)
1/2 cup orzo pasta
2 tbsp balsamic vinegar
freshly grated parmesan cheese
chopped parsley

Heat olive oil in a pan and saute the onions until they start to soften, about 4 minutes. Add the celery and carrots and cook 3-4 mins more, then add the garlic, italian herbs, fennel and red pepper and cook about a minute more. Transfer to the slow cooker.

While vegetables cook, put the beans in a colander and rinse with cold water until no more foam appears. When vegetables are done, add the drained beans, broth, tomatoes, salt and pepper to the slow cooker (along with the Parmesan rinds if using) and cook on high 3-4 hours or on low for 6-7 hours.

Add the orzo and cook for about 40 mins more. Remove rinds and stir in balsamic vinegar. Serve soup hot with fresh grated Parmesan and chopped parsley on top.