I know it’s cliché to talk about the weather, but it’s flipping cold here. It has been hovering around -40°C …. before windchill. Everyday it seems like the cold has slithered it’s way into my bones, and I can’t seem to get rid of the chill. And it’s only the middle of January. Brother …. We’ve still got about 2 months left of this. So when I was planning the meals for the week over the weekend, I wanted hearty, comforting, steaming-hot dishes that would hopefully warm us up each day. Chili, Stews and Soups were the obvious choice. I figured I would see what I had posted in the past on these subjects. And this gazpacho was it. And I wasn’t about to make a cold soup.
I’m slightly embarrassed that the “Soups & Stews” section of the Recipe Index is so pitiful. We make soups, stews, and chili all the time; how could I have not blogged about it? I suppose they are rarely pretty things to look at following all that slow simmering. We’re typically left with a bowl of brown on the table; not visually appealing. Or maybe I didn’t post any recipes because chili and stew are my quick, go-to meals, so I didn’t want to take the time to measure out my ingredients in order to share with you – how selfish of me. After realizing that I couldn’t rely on myself for some wintery bowls of body warming goodness, I opened up my Pinterest account and perused my food boards. A particularly creamy and thick looking soup caught my eye. Then I read that it contained bacon and I was sold. However, the original recipe contains gluten in the form of flour; and I also wanted to make this in the slow cooker, as we had Puppy Obedience Class the evening we planned on eating it. So zero time for whipping up food after work; unless of course we wanted to shovel in our dinners at rapid speed. Not appealing. A little adapting, and this recipe is now good for non-gluten eaters and for those looking for a fairly no-fuss meal they can throw in the slow cooker. Stay warm everyone!
Slowcooker Chicken, Bacon & Wild Rice Soup
Adapted from pinch of yum
1 lb chicken breast
1 bunch green onions (about 6)
4 cups chicken stock
2 cups water – divided
1/2 cup wild rice
1 tsp herbes de provence
1 tsp kosher salt
1/4 tsp pepper
1 cup heavy cream
6 slices bacon
Cut the chicken into bite-size pieces. Slice the green onions. Place both in the crock of your slow cooker. Pour in the chicken stock and 1 cup of water, along with the wild rice, herbes de provence, salt and pepper. Stir everything to combine. Cook on high for 5 hours or on low for 8-10 hours.
An hour before you are ready to eat, stir in the heavy cream and the remaining 1 cup of water. Before you do this, the “soup” is going to look fairly thick, and not very appealing. Trust me. It will be delicious and even look appetizing. Place the lid on the slow cooker and continue to cook on low for another hour.
Meanwhile cook the bacon until crisp (using a pan or your oven). Crumble the bacon, then stir it into the soup after the cream has cooked for 1 hour. Serve warm.
Makes approximately 8 cups of soup.