I came across this recipe on Face Book during the winter, tucked it away and promptly forgot about it. While in a flurry of organizing my online recipe folder, I came across it and decided to give it a try.
The original recipe called for 1 1/2 lbs chicken breast, cooked whole, then removed with 30 minutes to go, shredded, and added back. I had skinless, boneless chicken filets so I cubed them and called it good. I also added mushrooms, like you do.
For vegetarians, use vegetable stock, skip the chicken, and add lentils, barley or your favorite beans (cannellini would be good).
The recipe also called for fat free chicken stock. I (ahem) like my more flavorful real stock, so I cut back on the salt a bit and substituted Mrs Dash's Italian medley (more salt control).
The result is a soup that is an explosion of flavor, rich and satisfying. I can guarantee you... this one will hit all the right buttons for those soup and bread nights.
Enjoy and bon appetit!
Update: we had the soup for dinner. Firstborn thought it had too much pepper so if you try this you might want to use less to begin with, then add later to taste.
½ Cup uncooked wild rice
½ Cup uncooked basmati rice
1 lb. chicken breast, 1" cube
1 Cup onion, diced
1 Cup carrot, diced
¾ Cup celery, diced
1 Cup mushrooms, chopped
2 tbsp minced garlic
Handful of barley
1-2 bay leaves (optional)
6 Cups chicken broth
2 Cups water
1 tbsp. Italian seasoning (Mrs Dash)
1-½ tsp. Cracked black pepper (see note above)
2 tsp. Kosher salt
5 tbsp. butter
½ Cup all purpose flour
2 Cups whole milk
Rinse the rice under running water. In a 5-½ qt. slow cooker, place uncooked rice, chicken breast, onions, carrots, mushrooms, celery, garlic, barley, (bay leaf), chicken broth, water, Italian seasoning, salt and pepper. Cover and cook on low for 4-5 hours.
Remove the bay leaf if used.
Melt butter in a small saucepan. Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.
Add the bechemel sauce to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.