Slow Cooker Creamy Chicken Wild Rice Soup
I need to use this blog more bc I’ve been cooking a lot (since I’m between jobs and essentially a lesbian housewife in the meantime).
Sooo, this is super yummy and creamy and easy! I used this recipe, with a few substitutions/changes:
1. used fresh thyme and rosemary from my patio garden instead of dried
2. used pre-sliced white mushrooms, not cremini
3. needed to add some salt and pepper to taste at the end of the cook time, probably 2-3 tsp each (possibly b/c I used low-sodium chicken broth for part of the chicken broth)
4. Added somewhere between 1/2-1 cup kale
5. used a white/brown/red/wild rice blend, rather than pure wild rice (which is expeeeeensive, y’all)
6. I think I also put a little more half-and-half into it at the end, too
1 1/2 pounds boneless skinless chicken breasts: $3.42
Kosher salt and freshly ground black pepper, to taste: already had
6 cups chicken stock: $2.98
1 cup wild rice (blend): whole thing was $6.59, used roughly 1/5 of the package --> $1.32
3 cloves garlic, minced: already had
3 carrots, peeled and diced: $0.79 (and only used half of them!) --> $0.40
3 stalks celery, diced: $1.29 (and only used half of them!)--> $0.65
1/2 teaspoon dried thyme (from garden)
1/2 teaspoon dried rosemary (from garden)
2 bay leaves (already had)
1 pound cremini white mushrooms, thinly sliced: $1.99
1/4 cup unsalted butter: $3.39, used 1/4 of the package --> $0.85
1/4 cup all-purpose flour: already had
1 cup half and half: $1.39
2 tablespoons chopped fresh parsley
1 cup kale: $0.69 (and only used less than half!) --> $0.35
So, the total cost was $23.11, and if you only count what I used (since I’m gonna be using a lot of the extra vegetables for a pot roast, the wild rice for future side dishes, butter for general cooking stuff, etc), then the cost was $13.93.
So... depending on the calculation method, with 8 servings, this means the cost/serving is either $2.89 or $1.74.
