We had this soup tonight, and my tummy is feeling blissful…  thankful for my sweet Cindy  for creating the recipe and thankful for Carol  for sharing it on facebook! I immediately knew this would be yummy! First off everything that Cindy makes is delish and the ingredients just screamed comfort, which I was in need of!  This recipe makes enough soup to share or perfect to eat and freeze (my small family of 3, ate it twice and froze a batch!) We are big veggie lovers so I added more veg, note my tweaks)

Cindy C’s Creamy Chicken & Rice

In a frying pan:

1 stick butter

1 onion chopped (2 sweet Vidalia’s)

1 carrot grated (I used 3, diced)

Also add to frying pan:

1/2 t thyme

1/2 t marjoram

Pepper (white and black)

1/2 cup flour

Mix and cook until light golden brown.

Set off burner and wait until you see ****

further in the recipe.

In Stock Pot:

Bring 1 gallon of chicken stock to boil

3/4 cup wild rice.

After 15 minutes:

Add 2 cups white rice

after 30 minutes:

Add diced cooked chicken

1/2 cup peas (used a whole bag, apx 2 cups)

After 15 minutes:

When it returns to a boil

*****

Add butter/flour mixture from before.

Stir until well blended.

Turn off burner or put on very low.

Add 2-4 cups half and half or cream at the end and heat through.

This is heaven in a bowl! I don’t know about you but, I am hoping that Cindy will share some more of her recipes!

xoox, mama bird