Thank the good Lord it finally feels like December! Kat and I had to turn on our air last week and we were pretty upset about it. We were practically sweating while watching White Christmas and wrapping presents. Mother Nature clearly missed the memo for a minute there. All that to say, I was freezing this morning…YAY! I’ll absolutely hate it come February but for now I’m basking in my scarf, sweater, and mitten glory! To celebrate the chill in their air, I’ve got a no-brainer wild rice soup recipe that will please even the pickiest of eaters. On a recent trip to the mountains, my family found a total hole in the wall restaurant in Ellijay that served the most divine chicken and wild rice soup. We raved so much that my mom claimed she could mimic the recipe. My taste buds swear she came pretty darn close.
Creamy Chicken and Wild Rice Soup
:: 1 rotisserie chicken
:: 1 box Uncle Ben’s Long Grain & Wild Rice (Original Recipe)
:: 8 cups chicken broth
:: 1/2 pint half and half
:: salt and pepper to taste
1 | Remove skin and shred all chicken. Discard bones.
2 | Cook wild rice according to box instructions and set aside.
3 | Heat chicken broth in a large pot.
4 | Add chicken and wild rice and simmer for 10 minutes.
5 | Season with salt and pepper to taste. Just a few minutes before serving, stir in half and half. (Doing this too early will cause the half and half to do funny things. Just don’t.)
Let’s cross our fingers for continued soup weather!