Slow Cooker Thai Chicken Soup with Wild Rice ala ~DKBB~

Slow Cooker Thai Chicken Soup with Wild Rice ala ~DKBB~

(recipe from www.carlsbadcravings.com)

 

Phase 1
4 boneless chicken thighs
1 Tbsp. olive or coconut oil
1 c. uncooked wild rice blend, rinsed and drained
1 c. butternut squash, peeled and cubed
1 small sweet potato or parsnip, peeled and cubed
1 Granny Smith apple, peeled and cubed
1 small zucchini, sliced and quartered
1 medium onion, diced
2-4 Tbsp. red curry paste
1 Tbsp. grated ginger
4 cloves garlic, minced
2 Tbsp. brown sugar
3 Tbsp. fish sauce
2 Tbsp. (low sodium) soy sauce
1 Tbsp. dry basil
1½ tsp. salt
1 tsp. ground cumin
½ tsp. pepper
22-24 oz. coconut milk
4 c. chicken broth
1 c. water
 
Phase 2
1 Tbsp. cornstarch
¼ c. water
⅓ c. creamy peanut butter
2 Tbsp. lime juice
2-4 tsp. sriracha or Asian chili sauce or chili garlic sauce

• Rub chicken with oil and place in bottom of 6-qt. crockpot, followed by all of the ingredients in Phase 1.
• Cover and cook on high for 3-4 hours or on low for 6-7 hours, or until chicken is tender enough to shred and rice is cooked.
• Remove chicken and allow to rest 5 minutes before shredding (or chopping, if preferred).
• Meanwhile, whisk the cornstarch and water and add to crockpot; stir in peanut butter and lime juice.
• Add chicken back to crockpot and cook on High for ½ hour, until soup slightly thickens; be sure to stir well in incorporate the peanut butter until it’s smooth.
• Taste and add additional salt, pepper, peanut butter, and/or sriracha or chili (garlic) sauce as desired.
• You can add more broth if you want a less “chunky” soup.

Baked Potato Soup ala ~DKBB~

Baked Potato Soup ala ~DKBB~

(original recipe from www.tasteofhome.com)

original photo from tasteofhome.com

4 large baking potatoes
1 medium (or ½ large) onion, diced

⅔ c. butter

⅔ c. flour

¾ tsp. salt

1 tsp. celery salt (or to taste)

½ tsp. white pepper (or to taste)

6 c. milk

1 c. sour cream

6-10 bacon strips, cooked and crumbled (optional)

1 c. shredded cheddar cheese (optional)

¼ to ½ c. thinly sliced green onions (optional) 

(Bake potatoes a few hours ahead of time to give them time to cool completely.)

• Preheat oven to 350°F; pierce potatoes several times with a fork; place potatoes on baking sheet and bake until tender, 65-75 minutes. Cool completely.
• Peel and cube cooled potatoes and set aside.
• In a large stock pot, melt butter and sauté onions over medium heat; stir in flour, salt, celery salt, and white pepper until smooth; whisk in milk.
• Bring to a boil, stirring constantly; cook and stir until thickened (about 2 minutes).
• Stir in potatoes and heat through.
• Remove from heat and stir in sour cream.