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Recipes

Creamy Chicken and Wild Rice Soup: Frugal and Figure Friendly Fridays

We’ve officially had our first snow of the winter season, and while normally this excites me like a little kid, I can’t help but be kind of grumpy about today. I’m just not ready for the cold and I’m certainly not ready to drive around in my little two door car with terrible traction in a blizzard. My anxiety with driving has hit an all time high lately, due mostly to the fact that I have been in about a half a dozen minor car accidents in the last couple of years – yes, you heard me right. Throw snow on top of a normal morning commute and I turn into a scared little 15-year-old girl that might as well be driving for the first time. Let’s just say, it’s not pretty.

Category Light Meals

Recipe Ingredients

  2 large carrots, peeled and diced
  3 large stalks celery, diced
  ½ large onion, diced
  1 tablespoon of butter
  1 tablespoon olive oil
  1 bay leaf
  2 tablespoons flour
  ¼ cup dry sherry
  ½ cup wild rice
  1 ½ pounds cooked chicken, diced (about 3 breasts)
  32 ounces low sodium chicken broth
  1 cup of water
  ½ teaspoon salt + more for taste
  Splash of cream (optional)

Recipe Directions