Wowza, who fell off the face of the earth?? That would be me.  But I had to share with you all my new all time favorite soup recipe before I forgot to and that has birthed favorite things friday (now lest you think I don’t know how to capitalize. I just spent three class periods teaching kids that days of the week/months are not capitalized in Spanish and have been unable to turn off the Spanish brain as of yet).  Hopefully the prospect of a weekly post will at least guilt me into posting more often, no matter how busy life gets.


Chicken and Wild rice soup


  • 4 cups chicken broth
  • 2 cups water
  • 2 cooked, boneless chicken breast halves, shredded
  • Cut up carrots
  • Cut up celery
  • 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


  1. In a large pot over medium heat, combine broth, water, carrots, celery, 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.


The recipe was originally found here.  Oh how I love all recipes:)  I can guarantee that you will not be disappointed with this soup (provided that you are a chicken and wild rice soup eater:)  I like it better than most restaurant versions!  Enjoy:)