Creamy Chicken and Wild Rice Soup

Tis the season for high fat soups, to warm the body and comfort the soul! At least that's the case in North Dakota where our average temp has been in the 30's with snow, and it's only October! So, to lift my spirits and warm my belly, I'm making my favorite creamy soup. I'm a big believer in 'Read the Label' and know your nutrition information, however, on this recipe...I'd rather not know. Enjoy!!!



4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream

DIRECTIONS
1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

This soup is best eaten with some high calorie French Bread or Baguette. Sour Dough works too.

So you might be wondering who I am? Well, I'm a long lost cousin to Butterball and Beans. We'll just call me Nik. They so graciously invited me to contribute to their food blog, and I happily accepted. I'm sure my entries will be few and far between. I'm not a big cook, but what I do cook, I cook well!

Italian Chicken Pasta Toss

This recipe is very simple and light in flavor!  It is a great one to use those garden fresh vegetables!

6 oz. uncooked bow tie pasta (about 3 cups)- although I used more!

2 plum tomatoes, seeded and diced- I used grape tomatoes from my garden

1 small onion, chopped- didn't add

1 medium zucchini, sliced- I also used yellow squash

1 small yellow or red bell pepper, cut into thin strips

1/2 lb. boneless skinless chicken breasts, cut into 1 inch strips

2 t. olive oil

2 large garlic cloves, pressed

1/2 c. frozen peas

1 t. italian seasoning

1 t. salt

1/4 c. Parmesan cheese

Cook pasta according to package directions; drain and keep warm. Heat oil in a stri-fry skillet over medium-high heat until hot. Press garlic into skillet and add chicken. Stir-fry 5 minutes or until chicken is no longer pink. Reduce heat to medium. Add onion, zucchini, bell pepper, peas, seasoning mix and salt; stir-fry 2 minutes (or longer for softer vegetables). Add tomatoes; heat 1-2 minutes, stirring gently until heated through. Remove from heat. Stir in warm pasta. Sprinkle with Parmesan cheese. Serve immediately. Makes 6 servings. Great served with garlic bread.