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