This is a spin off of my original chicken wild rice soup. I love this soup, it’s seriously the best. But I’m a huge soup fan. Love the stuff. Not that I grew up loving it. Now my daughter is like me. She refused to eat this soup for dinner but once she (finally) took a bite she realized it was delicious and ate it up. I even told my mom what was for dinner, she turned her nose up at it so I brought some by once it was done. She had a few bites and admitted it was good.
This is a hardy soup that will stick with you and put some hair on your chest.
Don’t want hair on your chest? Why not? It attracts men everywhere.
The original recipe called for celery but I haven’t bought celery for a long time. Not since my garden started really producing. So I switched out the zucchini for the celery. You can’t even taste the zucchini.
Zucchini is like a ninja.
He can sneak into almost any food and you’d never know he was there. Ninja style.
ZUCCHINI AND CHICKEN WILD RICE SOUP
2 cups wild rice
2 Tablespoons chicken bouillon (more or less depending on personal preferences)
2 teaspoons onion powder
2 teaspoons garlic powder
1/4 cup parsley flakes
1/4 teaspoon thyme
6 1/2 cups water (3 1/2 cups if you cook your rice before hand)
1 pound diced chicken
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup whole wheat flour
1/2 cup olive oil
2 cups milk (if you want it creamier you can use half and half)
1 cup grated carrots
1 cup diced zucchini
Combine all ingredients in crock pot. Cook on low for 7 hours or high for 5 or until rice is done.
You can do it this way which is great if you just want to fix it in the morning and forget about it until dinner. Or if you haven’t planned enough time you can do it this way.
Cook the rice until almost done. Cook the chicken until cooked through. Combine all ingredients in crock pot. Cook on low for 2 hours or until rice is done and vegetables are soft. Don’t have 2 hours?
Cook the rice until done, cook the chicken until it’s done, shred the carrots and zucchini. Combine all ingredients and cook until warmed through and vegetables are soft. (I haven’t tried it that way but I can’t see why it wouldn’t work just decrees the water to probably 2 cups. If the soup is too thick when done just add some more water or milk)