Chicken and Wild Rice Soup with Orange Cranberry Bread

Chicken and Wild Rice Soup

Ingredients:

• 1 can (10.75 ounces) cream of chicken soup
  
• 2 cups cooked chicken, chopped
• 1 cup diced carrots
  
• 1 cup diced celery
• 2 packages (4 ounces each) long grain and wild rice mix with seasoning packets
• 5 cups chicken broth
  
• 5 cups water

Method:

Combine all ingredients in a grease 4 ½ -6 quart slow cooker. Cover and cook on low heat 4-6 hours, or until rice is done. Do not overcook.

Cranberry Orange Bread

Ingredients:

• 2/3 cup powdered milk
• 2 cups warm water
• 3 cups flour
• 1 1/3 cups sugar
• 1 Tablespoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 1 egg, beaten
• 1/4 cup vegetable oil
• Zest of 1 large orange
  
• Juice from 1 large orange
  
• ¾ cup dried cranberries
• Cream cheese, if desired
  

Method:

In a bowl, dissolve powdered milk in warm water, then combine with 2 cups flour, sugar, baking powder, salt, baking soda, egg, and oil. Beat with an electric mixer 2 minutes on low speed. Add remaining flour sifted over the cranberries (this coats the berries so they won't all sink to the bottom of your bread), orange juice and zest. Beat until combined. Fold in cranberries. Pour batter into a spring-form pan that fits inside a large slow cooker. Cover with paper towels sandwiched between top of stoneware and lid. Cook on high heat 2-3 hours. (Check bread with a knife to be sure it is done, as it will not brown like regular bread does). Serve with cream cheese. Makes 10-15 servings.