Cindy C’s Creamy Chicken & Rice Soup


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

Perfect Pot Roast


This is the PERFECT Sunday, family day, comfort food!

I love the rustic and homey feeling that I get smelling this all afternoon roasting in the oven.

Like all my recipes I tend to use what I have at the time so I rarely have the exact same meal twice!

olive oil, drizzle enough to coat bottom of pan

2 onions, quartered

3 carrots, chopped

2 stalks celery, chopped



4 cloves garlic

2 tsp thyme

1 cup beef broth

1 cup red wine

1 pkt Lipton onion soup mix

Drizzle olive oil to coat bottom of Dutch oven, get pan really hot and toss in onions, get a nice char on them and remove, add celery and carrots, garlic and repeat. Then, generously salt and pepper beef, sear all sides and ends, remove. Deglaze pan with red wine and broth. Add seasonings, beef and veggies back to pan. Place in preheated 275 oven for 4 hrs. or longer. It just keeps getting better.

For variations you can add mushrooms, squash, beets, potatoes, leeks, parsnips, anything!!


xoxo . mama bird