Creamy Chicken and Wild Rice Soup

I found this recipe on this blog and have patiently waited for 2 long HOT months to make it.  At the first sign of a cooling trend (a rainy day) I quickly pulled it out.  I think I have found my new favorite comfort food!  I made mine in the crockpot, so super easy and I just LOVE smelling something yummy cooking all day! So the next rainy day or just a comfort food kind of day give this a try! Here is what I did...

Creamy Chicken and Wild Rice Soup

(6-8 servings)

3 cans chicken broth (about 5 cups)

1-2 cups water

2 boneless, skinless chicken breasts (I used frozen)

1 package Rice-A-Roni long grain and wild rice

1 cup chopped carrots

1 cup chopped celery

1/2 cup flour

1/2 cup butter

2 cups half and half

salt and pepper to taste (I didn't use any salt)

Combine water, broth, chicken, veggies, and rice with seasoning packet in a crockpot.  Cook on low for 6 hours or high for 4 hours (until chicken is tender and easy to shred).  Take chicken out and shred and then add it back in.  In a sauce pan, over medium heat, melt butter and add flour (like making a roux).  Cook this, stirring constantly until bubbly.  Slowly whisk in the half and half.  Once this is smooth, add this mixture to the crockpot and cook for 15 more minutes.  Salt and pepper to taste.

* I have made this a few times since and I didn't have any Half and Half so I just used fat-free milk.  it turned out great and I think I liked it even better!  It was still creamy and thick just not as rich and maybe even a little healthier :)!

Banana Chocolate Chip Muffins

So Yummy!  I didn't have any buttermilk to make my usual banana muffins so I went on a search for a recipe that didn't use buttermilk.  I found this recipe on the King Arthur Flour website.  They have never led me astray and this recipe just boosted my confidence in them!  You can really put whatever chips or nuts you want in them or leave them all out but I have to say the combo of semi-sweet chocolate and cinnamon chips was divine!

Banana Chocolate Chip Muffins
(12 muffins)

1/2 cup butter, room temperature
2/3 cup sugar
1 cup mashed, ripe bananas (I used 2 medium)
1 egg
1 t vanilla
1/4 t coconut flavor (optional, but so good)
1/3 c milk
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
2 cups flour (you can use half white and half whole wheat)
3/4 cup chocolate chips (optional)
3/4 cup cinnamon chips (optional)

Preheat oven to 350.  Lightly grease a muffin pan.

In a medium bowl, beat together the butter and sugar until creamy.  Beat in the banana, egg, vanilla, coconut flavor, and milk. Add the baking powder, baking soda, salt and flour and stir until smooth.  Add the chips (if using) and then divide evenly into the prepared muffin pan.  Bake the muffins at 350 for 20-25 minutes until a toothpick inserted in the middle comes out clean.