Chicken Wild Rice Soup

Yesterday was such a cold and rainy day that I wanted something warm and satisfying for dinner. Surprisingly I had all the ingredients for this dish on hand! This creamy soup hit the spot not only for me but the whole fam too! Enjoy!

1 stick butter

1 onion, chopped

2 garlic cloves, minced

1 large celery stalk, chopped

1 large carrot stick, chopped

1 c frozen corn

3/4 c whole wheat flour

6 c chicken broth

2 c cooked wild rice

2 c cooked diced chicken breasts

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp curry powder

1/2 tsp mustard powder

1/2 tsp dried parsley

2 c milk, half n half, or cream (whichever you prefer, I used milk this time, it’s what I had on hand)

Melt butter in large dutch oven. Add onion, garlic, celery and carrots. Cook for 3-4 minutes. Add corn. Corn for another minute. Add flour and mix well. Slowly pour in chicken broth, stirring until all is added and there is no clumps of flour. Bring to a boil, reduce heat and simmer. Add rice, chicken and seasonings. Heat through and add milk. Simmer for 1-2 hours. Enjoy!!!

P.S. My daughter loved it so much she had 3 bowls for dinner and asked to have it for lunch today. So I packed it up for her to bring to school along with some crackers, cuties and a homemade chocolate chip cookie!

Chicken and Rice with Best Ever Green Beans

Yum! It was a gloomy rainy day yesterday and this comfort food dish hit the spot last night! It was a super easy dish to prep and fast clean up as well! Which is always nice of me to do since my husband does most of the clean up after dinner! Yes, I have him well trained!

Chicken and Rice

4 bone in, skin on split chicken breasts (I usually peel the skin off, but since it was a comfort food night I let myself indulge!)

1 tablespoon olive

salt and pepper for chicken

1 cup brown rice

2 1/2 cups chicken broth

1 tblsp dried chopped onion or 1/2 c chopped fresh onion (I chose the dried to make prep fast and easy!)

1 tsp garlic powder

1/2 tsp pepper

1/2 tsp salt

Spray 9×13 baking dish with cooking spray. Add rice, broth, and seasonings. Rub chicken with olive and season with salt and pepper. Gently lay chicken over rice mix. Bake at 350 degrees for approx. 1 hour 30 min to 1 hour 45 min or until chicken is no longer pink and rice is tender. If rice looks like it is getting dry you can pour more chicken broth over.

Best Ever Green Beans

1 pound fresh green beans ends trimmed

2 tablespoons butter

1 onion sliced

1/2 green pepper sliced

2 slices turkey bacon chopped small

2 cloves garlic minced

1 cup chicken broth

salt and pepper to taste

Saute onions and garlic in melted butter for a minute or two over medium heat. Add green beans and bacon and cook until beans turn bright green about another minute or two. Add green peppers and chicken broth. Reduce heat to low and cover but leave the lid cracked to allow steam to escape. Cook until most of the broth has evaporated and the green beans are cooked but still have a slight crunch to them. About 30 minutes.

Recipe adapted from Ree Drummond on Food Network