Friday, January 17, 2014

Foodie Friday!

Happy Friday all! Today I was suddenly inspired to create a weekly blogpost each Friday called "Foodie Friday." Paul and I eat in a lot and really enjoy cooking together. Our friends think we consistently have enough food in our house to feed a family at six. They are partially right, we do shop at Costco almost weekly! Recently our meals have consisted of family recipes and Pinterest finds, it's always fun to try something new but it can come with a little risk. I've made many Pinterest recipe meals over the years and sometimes they are spot on awesome, sometimes they aren't and sometimes they just need a little personal tweaking for whatever works best for you! So I've decided each Friday I will share my most recent Pinterest inspired recipe with you and rate it so you know if it's worth your time in the kitchen :)

First is a recipe I actually highly recommend. One of Paul's favorite meals is soup, he loves all types of soup. One day I came across this Chicken wild rice soup and it became a household favorite. Picture and recipe via Taste of Home.

You can easily cut this recipe in half and still have left overs for the next two days! 
1. Pre-cook rice and chicken and set aside 
2. Add the following to a large sauce pan...
- Broth
- Carrots
- Celery
- Mushrooms 
- Onion
- All spices 
3. Bring all to boil and then lower stove while adding cooked rice and chicken. Let sit for 30 minutes.
4. In a large pot add butter, flour, and milk while using a whisk to mix together. Slowly add soup mixture to cream mixture and mix.
5. Serve and enjoy!

Tweaks and Tips

Tweak - I actually ditch the cream of mushroom soup and just add 1 cup of milk. Skim is great but you can even do 2% or whole milk for a creamier texture. We've done that before and it's equally delicious! I also don't cook much with white wine so I opted for just adding more chicken broth. 

Tip - Make sure you cook the rice separately and then add it to the mixture. Also, take note that it says Wild rice cooked. My first time making this I added 3 cups of uncooked rice. We had rice for days! I've found that about 1.5 cups of uncooked = 3 cups cooked. 

Tweak - Don't feel shy about adding some salt and pepper to taste. It's doesn't say so in the recipe but I'm always welcoming of some added favor. 

Tip - I'm not the best with cooking chicken, especially in soups. A friend of mine introduced me to Trader Joe's Just Grilled chicken. You buy it frozen but it has yummy flavor and consistency. We like to use it to add the soups and salads. Just toss it in and let the soup broth warm it up. Life and stress savor for sure! If you have a TJ's nearby, would definitely recommend picking some up.

Go get your soup on!


  1. That looks delicious! I've been really into cooking soups this year, want to give this a try!

  2. Yum!
    This looks delicious! I definitely don't cook enough soup.

    1. I didn't either until Paul, now I love them too!