Before we start, can I confess something? I almost didn't post this soup recipe because the quality of these pictures leave much to desire. My train of thought went something like this last night...As I'm dishing up the soup, I thought maybe I should share this with my friends - it's cold/flu season and there has to be some busy mamas that might need a simple, hearty meal for their families. So I snapped a picture while my little man was screaming for me to pick him up and my family was waiting patiently to eat. I didn't bother with lighting, staging or even my actual camera...and you can tell. After I got my little guy down, I quickly typed out the recipe while I still remembered all the correct seasonings amounts, because mom brain is a real thing, and went to go add the pictures. As I clicked preview, I was hit with the loud thought, "You can't post this, your pictures are awful!" Then, I stopped myself, "Who the hell cares, Ashton?!" I don't live a perfectly staged life and sometimes all I have is 15 seconds, with a blood curdling scream in the background, to get a picture of a recipe I think might help someone else. So cheers to unpolished, yellow, grainy pictures and a whole lot of REAL in 2017. My promise to you is to share even when my pictures aren't insta-worthy because it might just be what you need to see. Alright, on to the good stuff.
Is there anything worse than a winter viruses? Over the last three weeks the stomach bug has made it's unwelcome way through Lincoln, myself and finally Tanner. It was 50 shades of not pretty and we have been babying our guts to make sure they heal before welcoming anything spicy back into our lives.
One of my favorite comfort foods while sick is chicken soup and this crockpot version always hits the spot. It is a dump-and-forget kind of meal that tastes a whole lot like chicken and dumplings without the actual dumplings. We are off dairy right now, so I opted for organic almond milk but coconut or cashew milk would be perfect as well. We also like our dishes more flavorful so I'm heavy-handed on the celery salt and thyme. If you like things a little more bland, follow the notes on alternative amounts mentioned below.
1 Cup washed uncooked Brown Rice
1 LB Chicken Tenders or Boneless Skinless Chicken Breasts
1 Cup Chopped Sweet Onion
1/2 Cup Chopped Celery
1/2 Cup Chopped Carrots
4 Cups Reduce Sodium Chicken Broth
4 Cups Water
4 Tsp. Minced Garlic
1 Tsp. Pepper
3 Bay Leaves
1 Tsp. Adams Best House Rub (Includes: Pepper, Sea Salt, Garlic)
1/2 Tsp. Reduced Sodium Chicken Bouillon
3/4 Tsp. Celery Salt (Decrease to 1/2 Tsp. if you would like it more bland)
1/2 Tsp. Ground Thyme (I love Thyme but if you don't just use 1/4 Tsp.)
1/4 Tsp. Reduced Sodium Season All
1/2 Tsp. Poultry Seasoning
1/4 Tsp. Salt
2 Tbl. EVOO
1/2 Cup Flour
2 Cups Organic Almond Milk
1. Place all ingredients until EVOO (Extra Virgin Olive Oil) in crockpot. Cook on low (8 hours), or high (4 Hours).
2. Remove chicken breasts and shred meat then place back into crockpot.
3. In saucepan, heat 2 Tbl. EVOO over medium heat. Add 1/2 cup flour and whisk for one minute. Next, add 2 cups organic almond milk or coconut milk and simmer while whisking until it thickens. Once complete, stir into crockpot and fully incorporate into soup.
4. Serve with french bread or biscuits.
NOTE: This is perfect to freeze for up to three months. Simply place in saucepan with 1/4 cup of water to reheat.