What a week: If there is a sickness to be had, it has come to our home! Seriously, I don’t know how people in the medical field aren’t ill ALL THE TIME.
My sister has been sick the last couple of days (as in, lost about 10 lbs…b*t#h!), so the little guy and I whipped up this delicious ‘Get Well’ Soup and dropped it off to her (we may or may not have been wearing haz-mat suits…this mama isn’t taking any more chances!), and then came home to gobble some up ourselves. I can’t believe how much the little guy loved this. I can’t say it’s the healthiest soup recipe- but after a stomach bug, sometimes you just need a hearty meal that sticks to your bones 
As Rachael Ray would say: this soup is YUMM-O….and as my son would say: “Want more soup Mommy!”
You can find the original recipe here on Chef Mommy. I just made a couple of minor tweaks/additions (as to sneak in as many veggies as possible).
Ingredients:
- 4 cups chicken broth
- 2 cups water
- 2 boneless, skinless chicken breasts
- 1 package Rice-a-Roni Long Grain & Wild Rice
- 1 cup grated carrots
- 1 cup chopped celery
- 1/2 tsp salt (plus more to taste)
- 1/2 tsp pepper
- 3/4 cup all purpose flour
- 1/2 cup butter
- 2 cups half & half (you can use fat free)
My additions (totally optional, but totally delicious):
- small can of mushrooms
- 1 cup frozen peas (or about half a 16 oz. package)
Directions:
- Combine broth, water, uncooked rice (and contents of seasoning package), carrots, celery and mushrooms in slow cooker and mix to combine. Add uncooked chicken breasts, making sure they are entirely coated. Cook on low for 6-8 hours or high for 4 hours. (I cooked mine on high for 4 hours, and it was perfect-o.) About midway through cooking (I did this about 2.5 hours in), take out chicken, shred, and add back to crock pot.
- (Optional) About 40 minutes before serving, throw in the frozen peas. You could also add some frozen corn! C’mon get rid of that leftover stuff in the freezer
- About 20 minutes before you wish to serve, make a roux to add to the soup in the crock pot: Combine flour, salt and pepper in a small bowl and set aside. In a medium saucepan, over medium low heat, melt the butter. Add in the flour mixture, a little bit at a time, and stir thoroughly to combine, thus forming the roux. Slowly whisk in the cream, a little bit at a time, until the mixture is fully incorporated and smooth as a baby’s bottom
- Add this creamy mixture to the contents of the crock pot and gently whisk or stir all together until nicely combined. Allow to cook for another 15 minutes.
- Serve with bread (and in the case of my sister, Gatorade or ginger ale) and ENJOY!
To all the ‘rents taking care of sick kiddos out there: best wishes to all for speedy recoveries!!
Stay Healthy,
-J
mamateurs
