crockpot chicken rice soup

The Damsel looked through some recipes and saw one for chicken rice soup that looked delicious. Then she looked at the directions. You were supposed to cook it in the crockpot for an hour on high, then eight to nine hours on low, then another hour on high.

Ha! ha!

That means the Damsel would have had to start cooking dinner at 6AM! Ha! ha! There are many, many things the Damsel isn’t doing at 6AM and cooking dinner is right at the top of that list.

So the Damsel is adapting this recipe for your eating pleasure and convenience.

Maybe three hours before you want to eat, fire up the crockpot. Crank it to high, baby.

Chop an onion and throw it right in. Right in the bare naked crockpot. It’s okay. Everything will turn out all right.

Chop some celery. About a cup, but this isn’t exact science. The Damsel apologizes about the violent color felony of this photo. In real life it was regular grocery store celery, not atomic glow-in-the-dark celery.

Has the Damsel confessed to you before her love of celery leaves? She loves them dearly, and cuts them right up with the rest. Salt and pepper this, with full acceptance of the fact that you’ll have to taste this later and perhaps add more. Mmmm pepper.

Now miscellaneous herbs. The Damsel put in chopped fresh basil and sage, and some dried thyme. She used about a tablespoon each of basil and sage, and a scant teaspoon of thyme, using the “Palm” brand measuring spoon. Did you know dried herbs are stronger, teaspoon for teaspoon, then fresh? It’s because it’s more concentrated. So you use less if the herb is dried.

Add chopped carrots, as many as you like.  The Damsel reached out her hand to her Knight in Shining Armor, and said, Go thou to the garden, and pull me some carrots, my love. And he did.

Oh yeah! 8 cups of water. Don’t worry about making it exact.

Now take some chicken. Method #1: If it is chicken pieces with bones, just put it right in, just like that. The Damsel would prefer you pulled the skin off first, but she won’t force you. Method #2: If it is boneless chicken, stand over the pot and cut bite size pieces with kitchen shears, right into the pot. The Damsel used two chicken breast halves. Or, er, well, one whole breast.

Put the lid on. Walk away. Come back one hour before you want to eat. If you used chicken with bones,  fish the pieces out, let them cool enough that you don’t burn yourself, pick the meat from the bones, and return the meat to the pot. (Throw away those bones.)

Now add a cup of rice, put the lid back on and find something to do for an hour. Taste the rice and make sure it’s tender.

Add about 2 cups frozen peas, and let them warm through. Taste. How’s that salt and pepper? Then eat that soup.


9 thoughts on “crockpot chicken rice soup

  1. BTW, I LOVE, LOVE, LOVE, those pictures!
    Pardon me for saying this….but, a picture is worth a thousand words……..(couldn’t help myself).

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