Monday musings…

Cooking…not my strong suit, as I’ve told you before.  That said, I have a family and someone’s got to feed them, and more often than not, it’s me.  A few weekends ago it was chilly out so I decided to make one of the things I cook decently well, a cream of chicken and wild rice soup.  It isn’t too hard to make and it freezes well before you add the half and half, so it’s easy to keep on hand.  Add some crusty bread and it’s a delicious meal.  I’ll include the recipe below.

So…I had chopped and cooked the veggies, added the chicken broth and rice, stirred the pot and had the soup simmering on the stove.  The house was starting to smell really wonderful.  I was working on my computer in the other room, probably posting on this blog, and actually said, out loud, “Mmm, it smells like someone in the neighborhood is using their fireplace or fire pit, almost like a campfire.”

And when I walked into the kitchen to stir the soup, I had laid the wooden spoon too close to the gas burner on the stove and it was on fire!  It’s there in my turquoise Fiesta pitcher as a reminder — either pay attention to what you’re doing when you cook or just break down and make the dinner reservation…


Here’s the recipe, from Food.Com, posted on 8/23/05 by Out of Here, with some modifications of my own:

Minnesota Cream of Chicken & Wild Rice Soup


3 1/2 cups chicken broth

1 cup sliced carrots

1/2 cup sliced celery

1 box Uncle Ben’s Long Grain and Wild Rice mix

1/3 cup chopped onions

1 T. cooking oil

2 T. butter

3 T. flour

1 cup half and half (I use fat-free)

1 1/2 cups cooked chicken, chopped


Cook carrots, celery and onions in oil until starting to soften.  Add rice, pack of seasoning mix, and chicken broth, stir to mix.  Bring to a boil, cover, reduce heat, move spoon away from stove, and simmer for one hour, until the rice is tender.  At this point, you could freeze the mixture to use later.

If serving right away, melt butter in small saucepan, stir in flour, cook for a few minutes, then add half and half.  Cook for one minute, then slowly add to the rice mixture, stirring constantly.  Soup will thicken to a creamy consistency.  Add the chicken and continue cooking a few minutes, until chicken is heated.  Enjoy!


6 responses

  1. Mmm! Sounds wonderful! I routinely nearly burn down the house, so if I suddenly stop blogging you’ll know what happened!


    1. Ha! I think that was the only time I’ve caused a fire, but lots of times the family isn’t that thrilled with dinner…;)

      Liked by 1 person

  2. 😄Lovely recount of kitchen affairs. The recipe sounds delicious.

    Liked by 1 person

  3. I like to think I have other redeeming qualities ;), but the soup is good!


  4. So glad you are ok it sounds yummy

    Liked by 1 person

  5. […] I’ve mentioned before that cooking is not really my strong suit.  You can find my story about my small, fall kitchen fire here. […]


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