I’ve been having the loveliest of weeks so far and I hope you have, too! My 3-year-old has been home with me all week, as preschool is closed for the rest of the year. He’s been rocking his PJ’s a lot and playing with puzzles and trucks and watching me cook and workout. He’s super laid back so we’ve had a really good time. It’s always nice to have some one-on-one time with your children without the other one around. (M and I got pedicures yesterday as a little mother-daughter date so that was a treat, too!) I’ve got the week off of my day job as a health and nutrition editor, so apart from catching up and getting things holiday ready, I’ve had lots more time to slow down and play and relax. And I’m trying to give myself permission to do just that! As for the food, I should probably be bringing you something a little more festive this close to Christmas, but you’re just gonna have to settle for a ridiculously creamy and delicious soup. #sorrynotsorry
Today’s recipe comes from a favorite Christmas Memories cookbook I picked up at a used bookstore in Asheville, N.C., one time when we visited. (So maybe this is Christmas appropriate?!) (It’s also the same cookbook that brought you my creamy turkey artichoke casserole.) I’ve made this healthy creamy chicken and wild rice soup a few times already this fall and tweaked the original a bit. I used chicken instead of turkey, I used a regular onion instead of green onion, I skipped the bacon and sherry, added peas and doubled the amount of rice - it needed it. You may also want to check out Italian wedding soup, a slightly modified version of an Ina Garten recipe that we adore. Or this creamy chicken gnocchi soup for a really hearty, comforting soup.
It’s creamy, but light and perfect for a chilly winter night. Plus it’s super easy to make — just throw the main ingredients in a pot, make a little side cream mixture (cause we’re not using any of those cream of xyz soups!), put them together and you’ve got a well-rounded dinner ready in under 30 minutes!
Recipe Notes:
I love the pop of color and brightness from the peas, but you could go without if you aren’t a pea fan. You can use leftover roast chicken or pick up a rotisserie chicken from the store. Or use leftover turkey, as the original called for. I use white whole wheat flour (cause that’s what I always use) but you can use regular all-purpose flour or substitute a gluten-free flour if you want to make this a gluten-free recipe.
I, who loves all the toppings, generally just add salt and pepper to this at the table. But you could dress it up with some chopped fresh parsley, grated Parmesan cheese, a few dashes of hot sauce, even a sprinkling of cooked, crumbled bacon. And like most soups, it goes great with oyster crackers. You could serve it with some good bread or biscuits as well. (My Parmesan herb drop biscuits would pair well with this soup.)
I hope you give this creamy chicken soup a try - it’s a quick + easy meal that brings all the comfort and will warm you right up on a chilly night. Wishing you a warm and merry Christmas - or just a lovely relaxing weekend if you don’t celebrate the holiday. I’ll be back next week with more deliciousness. (Sign up here for my free e-newsletter so you never miss a recipe!) Enjoy! XO, Kathryn
I love the pop of color and brightness from the peas, but you could omit them if you prefer. You can use leftover roasted chicken or pick up a rotisserie chicken from the store. Or substitute leftover cooked turkey. I use white whole wheat flour (cause that’s what I always use) but you can use regular all-purpose flour or substitute a gluten-free flour if you want to make this a gluten-free recipe. Optional toppings include chopped fresh parsley, grated Parmesan cheese, a few dashes of hot sauce, even a sprinkling of cooked, crumbled bacon.
