"Complex life is delicate and rare. But most life is simple, abundant, and incredibly strong." ~ Kevin Carey
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We went to North Dakota last weekend to celebrate my uncle's 100th birthday on Saturday, his wife's 96th birthday on Sunday. Her younger brother and his family were also there, still farming in his late 80s. Talk about incredibly strong Norwegians leading abundant lives! It was so fun gathering with family scattered from coast to coast.
RECIPE OF THE WEEK
It is starting get cold, it felt like soup this week. I love how simple this crockpot chicken wild rice soup from Pinch of Yum is to make... and it gave me an opportunity to use the native wild rice we got from our sister-in-law's inauguration in Bemidji. I confess I didn't know about mirepoix before (chopped celery, carrots and onions)... probably because my husband doesn't like celery so I rarely use it. I used it this time, and it made it incredibly easy to toss it all into the crockpot. I added a bunch of green top carrots to give it a little more texture and crunch... changed seasoning from 1 teaspoon poultry seasoning because of family allergies.
CROCKPOT CHICKEN WILD RICE SOUP
- 1 cup uncooked wild rice
- 1 pound chicken breasts
- 2 cups mirepoix (chopped celery, carrots and onions)
- 2 bunch green-top carrots, cut into rounds (optional)
- 6 cups chicken broth
- 1 teaspoon poultry seasoning OR seasonings below
- 1/2 teaspoon kosher salt
- 1/2 teaspoon curry powder
- 1/2 teaspoon mustard
- 1/2 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 cup butter
- 3/4 cup flour
- 2 cups whole milk
- A few tablespoons white wine (optional)
- Up to 2 cups additional milk or water
Rinse the wild rice. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and seasonings in a crockpot. Cover and cook on high for 4 hours or on low for 7-8 hours. The chicken should be cooked through and the rice should be soft.
Remove the chicken breasts, cool slightly, shred with 2 forks and return shredded chicken to crockpot.
Melt the butter in a saucepan, add flour and let mixture bubble about 1 minute. Slowly whisk in the milk until a creamy mixture forms. Stir in wine.
Add cream sauce to the crockpot and stir to combine, adding more milk or water to get desired consistency. Season with additional salt and pepper if desired.