Creamy Chicken & Wild Rice Soup
This stove top soup is perfect for the cooler months! Chicken, carrots, celery, and onion simmer in a creamy chowder broth. Pure comfort food!
I really, really hate to admit this. But Paul and I have become TV junkies lately! I honestly think we have our Roku player to blame. We're always discovering new shows, and then we proceed to binge watch ALL THE SEASONS. It's fun, addicting, and infuriating all at the same time!
Our current obsession is Doctor Who. Haven't seen it yet? You seriously, seriously need to. No, I'm not talking the weird old shows. I mean from the new revival of the show starting in 2005. You'll be sucked in and the good thing is the darn show is STILL ON. We're almost all the way caught up to the current season/episode.
Which is kind of perfect because The Walking Dead starts up again this Sunday. GAH! Can't wait. Though, we'll either have to crash my parents' house to watch it each week because they actually have AMC or we'll have to fork over the $1.99 per episode Amazon charges to watch it the next day. The struggle is real, people. :)
Add to the list Game of Thrones, Sherlock, Downton Abbey, Call the Midwife, Mr. Selfridge, and reruns of Real Housewives of New Jersey (my ridiculous, guilty obsession) and it's a wonder these kids are fed and the house doesn't look like an episode of Hoarders!! In my defense, most of those shows me and Paul watch together, but still. :)
A warm, comforting bowl of soup just makes me think of curling up on the couch catching up on your latest TV obsession. Scrolling Pinterest in the background, with fuzzy socks and the window open with the fall breeze coming through, now if that's not relaxing I don't know what is!
Creamy Chicken & Wild Rice Soup adapted from Gooseberry Patch Hometown Harvest
3 (14 oz) cans chicken broth, divided 2 carrots, peeled and sliced 1 stalk celery, sliced 1 small onion, diced 1/2 cup wild rice blend, uncooked 2 tablespoons butter 1/4 cup flour 2 - 4 teaspoons salt 1/2 teaspoon pepper 1 cup whipping cream 2 cups cooked, diced chicken
In a stock pot, combine 2 cans of broth, carrots, celery, onion, and rice. Bring to a boil, then reduce heat and simmer 40 minutes until the vegetables and rice are tender. In a separate small saucepan, melt butter over medium heat. Whisk in flour, 2 teaspoons salt, pepper, and remaining broth until smooth. Cook and stir until thickened and bubbly. Stir in whipping cream. Remove from heat and whisk the cream mixture in with the soup in the stockpot. Add chicken and continue to simmer an additional 5 minutes. Taste and add additional 2 teaspoons of salt if necessary.
Oh man, do I wish I had a big bowl of this creamy soup right now! this is a great way to use up some leftover rotisserie or baked chicken you might having hanging out in your fridge. That's exactly what I did, yum!
Here are some more of my favorite soups:
BLT Soup
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