Wild Rice and Chicken Soup for Crock-Pot

Sister Ginny Dredge was one of the CES Institute Missionaries here in Durham, NC a few years back. She would make this soup for us every so often and I fell in love with it. I'll be honest, I didn't know what to make of it at first, but it was FANTASTIC! I couldn't find any canned cream of potato soup out here, so I adapted the recipe based on what I could find. I also substituted chicken broth for water in two of the steps to help create a fuller flavor to the soup. Enjoy!

Cook time: 3 ½ hours                                                              Serving Size: 8-10 servings

• 1 bag Bear Creek Creamy Potato Soup
• 7 cups water
• 1 cup chicken broth
• 3 Chicken Breasts
• 1 box Uncle Ben’s Wild Rice Original Flavor
• 1 Cup Chicken broth
• 1 ¼ Cup Water
• 2 cups shredded mozzarella cheese

1. In Crock-Pot, add Potato Soup mix, 7 cups water, 1 cup chicken broth. Stir well. Add chicken breasts. Turn Crock-Pot to high and set timer for 90 minutes.  
2. Add Uncle Ben’s rice and box seasoning. Add additional water and chicken broth. Whisk soup and rice well paying attention to soup mix that may have settled on bottom of Crock-Pot under chicken. Soup may still appear to be watery and not thick yet. Don’t worry. Set timer for 90 minutes.
3.  Remove chicken from Crock-Pot and shred. Set chicken aside. Whisk soup well paying attention to ingredients on bottom of the pot. Add chicken and mozzarella cheese to Crock-Pot and stir well. Set timer for 30 minutes to allow soup to finish thickening.

Note: Great to serve with Bread Bowls. I love this one from  Sally's Baking Addiction.

Kalua Pork

• Pork Butt
• 2 Tablespoons Kosher Or Hawaiian Salt Mixed With
• 1 Tablespoons Liquid Smoke Per 5 Lbs Of Pork Butt
• 1 Can Apple Juice Concentrate

1. Combine salt and liquid smoke together. Rub paste onto all sides of pork. Place in crockpot.
2. Pour 1 can of apple juice concentrate over it, cook on low for 4-6 hours or until it falls apart. Shred and serve over rice or in buns or with noodles.

Tuna (Or Chicken) Noodle Casserole

• 1 (8 Oz) Package Dried Egg Noodles
• 2 (7 Oz Each) Cans Of Tuna (Or 1-12 Oz Can Of Cooked Chicken), Drained
• 1 Can Cream of Mushroom or Cream Of Chicken Soup
• 1 C. Shredded Cheddar Cheese

1.)   Bring a large pot of water to boil. Add noodles. Cook noodles according to package directions. Drain.

2.)   Put noodles back into pot.

3.)   Add cans of tuna (or chicken) and can of creamed soup. Stir together. Add ½ can of water to mixture and stir.

4.)   Place in a greased 8x8x2 or 2 quart casserole dish.

5.)   Bake at 350°F for 25 minutes.

6.)   Add cheddar cheese. Bake for 5 more minutes.