Creamy Chicken and Wild Rice Soup
(made by April)
(slow cooker/InstaPot)
4 ½ cups chicken broth
2 cups water
2 boneless, skinless chicken breasts (or 2 cans canned chicken)
1 box rice-a roni long grain and wild rice
1 cup diced carrots
1 cup diced celery
Roux sauce:
½ tsp salt
½ tsp pepper
½ cup flour (¾ cup if you like it to be thicker)
½ cup butter
2 cups half-n-half (I use regular milk)
Combine: Broth, water, carrots, celery, chicken, rice and rice seasoning. Cook on low for 6 hours or high 4 hours. (InstaPot-use the vegetable setting and cook for 8 minutes)
Take out chicken, shred and add back to slow cooker.
In small bowl combine salt, pepper, and flour. In medium saucepan melt butter over medium heat. Stir in flour mixture a little at a time to form a roux. Whisk in cream a little at a time until smooth. Stir cream mixture into slow cooker and cook on low 15 more minutes (of if in InstaPot let it sit a few minutes)
MINESTRONE SOUP
(made by Harvest)
2 yellow onions, diced
1 tsp garlic powder
2 tsp minced garlic
4 stalks celery, chopped
1 ½ tsp basil
2 tsp oregano
½ tsp pepper
8 c water
4 beef bouillon cubes
3 chicken bouillon cubes
1 can petite diced tomatoes
4 carrots, diced
6-8 small red new potatoes, peeled and diced
1-2 handfuls fresh green beans, cut into bite sized pieces
1 can kidney beans, drained
1 15oz can tomato sauce
8 oz pasta (macaroni, mini shells, ditalini, etc), cooked in salted water and drained
Freshly grated parmesan cheese
Sauté onions, garlic and celery in olive oil in soup pot over medium heat until onions are translucent. Add rest of ingredients on the list through tomato sauce. Simmer until veggies are cooked through.
Add cooked pasta to individual bowls before serving (don’t add to soup pot unless you plan on eating it all or leftovers will soak up all the broth and swell up). Top with parmesan cheese. Serve with crusty bread or rolls.
Taiwanese Beef Noodle Soup
(made by Shannon)
Ingredients
8-10 C Water (whatever amount will fit in your slow cooker or pressure cooker)
1 C Soy Sauce (please use the kind from the Asian market and not LaChoy or Kikkoman)
1 C Chinese Rice Wine
¼ C light Brown Sugar – packed
1 (1 inch) cube peeled fresh Ginger, smashed
1 bunch Green Onions
3 Garlic Cloves
1 bunch fresh Cilantro
2 pieces Asian dried tangerine/orange peel **
4 whole Star Anise **
¼ tsp dried hot Red Pepper Flakes
2-4 lbs Beef – I use Chuck Roast cut into 2x2 cubes. You can also use brisket or beef short ribs
Chinese Noodles **
Napa Cabbage or Bok Choy
Instructions –
Add first 4 ingredients to cooker. Use cheesecloth (or giant herb/tea strainer) to hold the green onions, ginger, garlic, cilantro, orange peel, star anise and pepper flakes. (I cut the stems off the cilantro and cut the green onion in half). Toss the cheesecloth into the broth. Cut up the beef into about 2 inch chunks – smaller if you need it to take less time to cook. Toss the meat in and stir gently.
Cook on low in the slow cooker for about 7-8 hours or on high for 3-4 hours. It takes about 20-30 minutes in the pressure cooker.
Cook the noodles and cut the Napa Cabbage or Bok choy into chunks while your soup is cooking. Add the vegetables to the soup and let simmer about 5 minutes. Serve with some chopped green onions for flavor.