Two Soups Thursday

Two Soups in Two Slow Cookers: same theme; one creamy and one not

Remember rice expands x4 in expansion when cooked so stick to the measurements.


We try to publish the two soup recipes early in the week, so you have time to shop for Thursday.


1.  Creamy Chicken Rice Vegetable Soup

Ingredients:

1 stick margarine or butter
1 cup flour
1 Tablespoon onion flakes
1 large carrot, chopped very small
2 celery ribs, chopped very small
1 teaspoon garlic powder
60 oz. chicken broth (you may need to add a little more later or the next day)
1/2 cup uncooked rice
1 teaspoon black pepper
1 teaspoon salt, optional, depending on type of chicken broth used
1 1/2 cups cooked chicken, chopped small
1 1/2 cups fat free evaporated milk

Preparation:

1.  Melt one stick of margarine or butter on low.  Don't burn.
2.  Add the flour.  Don't burn.
3.  Stir well.
4.  Add the veggies and everything else, except evaporated milk.
5.  Cook for 6-8 hours on low in crockpot.
6.  Add evaporated milk and and cover crockpot again.
7.  Heat up for about one more hour.

2.  Chicken Rice Vegetable Soup

Ingredients:

1 Tablespoon onion flakes
1 large carrot, chopped very small
2 celery ribs, chopped very small
1 teaspoon garlic powder
60 oz. chicken broth (you may need to add a little more later or the next day)
1/2 cup uncooked rice
1 teaspoon black pepper
1 teaspoon salt, optional, depending on type of chicken broth used
1 1/2 cups cooked chicken, chopped small

Preparation:

1.  Add the veggies and everything else to the slow cooker.
2.  Stir well.
3.  Cook for 6-8 hours on low in crockpot.