After shoveling the deck and finishing the snowman, I spent the day prepping for tomorrow. It will be a fun day in which we'll eat too much, laugh a lot, and eat too much again. And for all of that, I'm extremely grateful.
I am thankful for so much, every day of my life—for living in a wonderful country, for freedom, for my right to worship God, for all the obvious and not to be taken lightly things which include my family, home, community, friends, vocation, my publishers and their belief in me, and especially the people who read and find delight in my books. Thanks for sharing this wonderful life with me.
And for all of you who end up with leftover Turkey, and want a delicious way to use it, here is my Chicken Wild Rice Soup. I've used turkey plenty of times. This is my family's all time favorite soup.
Chicken Wild Rice Soup
6 tablespoons butter
1/4 cup chopped onions
½ cup chopped carrots
½ cup chopped celery
½ cup flour
2 cups cooked wild rice
2-3 tablespoons chicken flavored stock granules in 2-3 cups water
½ teaspoon salt
2-3 cups heavy whipping cream
2-3 cups cooked and cubed chicken breasts seasoned with Cavender’s Greek seasoning
Pepper, salt, and Thyme to taste
Cook wild rice per instructions on package, drain. Cook (either fry or microwave chicken sprinkled with Greek seasoning), cube. Heat the 2-3 cups water and add granules as directed on the package. In large soup pot, melt butter and, sauté onion, celery and carrots until tender. Blend flour with butter and veggies until thick and lumpy. Pour in hot chicken broth, stirring constantly until creamy. Boil for one minute, while stirring turn down heat and add chicken, pepper, salt and Thyme. Simmer for 5-10 min, and then stir in rice and cream. Let simmer for 5-10 min or transfer to a crock pot.
Disclaimer: I’m a ‘pinch’ and ‘dump’ type of cook, so I’ve estimated the measurements.
1/4 cup chopped onions
½ cup chopped carrots
½ cup chopped celery
½ cup flour
2 cups cooked wild rice
2-3 tablespoons chicken flavored stock granules in 2-3 cups water
½ teaspoon salt
2-3 cups heavy whipping cream
2-3 cups cooked and cubed chicken breasts seasoned with Cavender’s Greek seasoning
Pepper, salt, and Thyme to taste
Cook wild rice per instructions on package, drain. Cook (either fry or microwave chicken sprinkled with Greek seasoning), cube. Heat the 2-3 cups water and add granules as directed on the package. In large soup pot, melt butter and, sauté onion, celery and carrots until tender. Blend flour with butter and veggies until thick and lumpy. Pour in hot chicken broth, stirring constantly until creamy. Boil for one minute, while stirring turn down heat and add chicken, pepper, salt and Thyme. Simmer for 5-10 min, and then stir in rice and cream. Let simmer for 5-10 min or transfer to a crock pot.
Disclaimer: I’m a ‘pinch’ and ‘dump’ type of cook, so I’ve estimated the measurements.
Happy Thanksgiving!
