We’ve officially had our first snow of the winter season, and while normally this excites me like a little kid, I can’t help but be kind of grumpy about today. I’m just not ready for the cold and I’m certainly not ready to drive around in my little two door car with terrible traction in a blizzard. My anxiety with driving has hit an all time high lately, due mostly to the fact that I have been in about a half a dozen minor car accidents in the last couple of years – yes, you heard me right. Throw snow on top of a normal morning commute and I turn into a scared little 15-year-old girl that might as well be driving for the first time. Let’s just say, it’s not pretty.

I would LOVE the snow if I could just stay home and snuggle up with a good book, and watch the snow fall from the comfort of my cozy bed, but alas that is just not in the plans for me today. I’ll have to settle on crossing my fingers and praying that I make it to and from work in one piece – which is doubtful with my track record. Thankfully I’ve got a wonderful fiancé that can be coerced into being my chauffer for the day. Sucka.

For those of you that do get to cozy up at home and watch the blizzard from the inside, I hate you.

No, no just kidding. Let’s re-phrase, for those of you that do get to cozy up at home and watch the blizzard from the inside, I’ve got the perfect good-for-the-soul soup that will make even the coldest and snowiest of days seem just a bit warmer. Enjoy!

5.0 from 1 reviews
Creamy Chicken and Wild Rice Soup
  • 2 large carrots, peeled and diced
  • 3 large stalks celery, diced
  • ½ large onion, diced
  • 1 tablespoon of butter
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 2 tablespoons flour
  • ¼ cup dry sherry
  • ½ cup wild rice
  • 1 ½ pounds cooked chicken, diced (about 3 breasts)
  • 32 ounces low sodium chicken broth
  • 1 cup of water
  • ½ teaspoon salt + more for taste
  • Splash of cream (optional)
  1. In a large stock pot or dutch oven, heat butter and oil over a medium heat, add carrots, celery, onion, and bay leaf. Cook until vegetables begin to soften, about five minutes.
  2. Sprinkle with flour. Cook another minute.
  3. Add remaining ingredients. Bring to a boil and then reduce for a simmer until rice is cooked through, about 45 minutes.
  4. If desired, finish off with a splash of heavy cream or half and half.

(Visited 2,276 times, 2 visits today)