Chicken & Whole Grain Rice Soup

I love it when my boys ask me to make something specific for dinner.  Chicken Soup.  It's always a slam dunk. I mean...check this out:

And if that wasn't enough, my new camera arrived today! It was like Christmas! This "bowl almost licked clean" shot was the first shot taken with my new favorite toy! Love love love.

Okay, so back to dinner.

I tried a new strategy for tonight's meal prep. My hubs is out east and 5:00 can get

pre t t t t t y hairy around here, so I decided to throw some things in the crock pot

 to make them their sultry chicken soup. Whole grainy chicken soup.

Let me introduce you to my crock pot:

It's a little sad, isn't it. Actually it's DREADFUL!

Did you notice the handle missing and sharp screw sticking out? The crusted on drips?

(I'm sure I've never tried too hard to wash the outside) 

 I did get a new one for Christmas from my parents, but since this one still works fine

 - minus the occasional finger prick -

I'm saving that one for later, aka, my "permanent house."

You will need:

2 boneless skinless chicken breasts, cut into thin strips

1 large shallot, minced

3-4 cloves garlic, minced

3 large carrots, cut into 1/4 inch circles

6 cups chicken stock

3/4 cup whole grain rice blend

* I used Archer Farms (Target) - containing brown rice, rye, bulgar, wheat, red quinoa, & wild rice

1 cup frozen roasted corn

* I used Trader Joes brand (delish!)

1 tbsp rosemary, rinsed and chopped

extra virgin olive oil

1/2 tbsp kosher salt & freshly ground black pepper

Swirl the olive oil a couple times around a large saucepan. Add shallots and cook  over medium heat for a few minutes. Add carrots and cook about 5 more minutes. Add garlic and cook one more minute. Transfer mixture to your trusty crock pot. Add frozen corn, and chicken stock.

Add the chicken strips and rosemary. Cover and cook either 8 hours on low or 4 hours on high.  That's it!!!

About an hour prior to mealtime your soup will smell AMAZING and look even more sultry.  Add the whole grain rice and continue to cook until rice is tender. Serve immediately with croutons and Parmesan cheese if you have it (I did not).

Go ahead, lick the screen. Smell it.

I know what you are thinking...

How did you make those yummy croutons???

 I had a couple extra kaiser rolls laying around, saved them from the garbage, cubed them up, tossed them with a little olive oil, salt and pepper, and a tiny pinch of red pepper flakes. Bake in a 425 degree oven until brown and crispy.

This crouton shot is also from my new camera. I am so happy with the picture quality. You can see right into those crouton crevasses!!!

Shared at the following blog - check out the other great ideas!

Til next time...