Friday, March 22, 2019

Creamy Chicken and Wild Rice Soup II

Creamy Chicken and Wild Rice Soup (What you see pictured is less than half of what this recipe makes)

My sister-in-law makes this soup, and every time she does I eat more than is sensible. It's a perfect soup, though, creamy, salty, flavorful, thick, and just tasty. I've made some changes from the original version which called for 3/4 cup butter and 3 cups of light cream. This version isn't exactly "light," but it's got less fat than the original. Good enough for me.
Rather than blather on about my thoughts and feelings about this recipe, I'm going to stop and let you check this out. Hope you like it as much as I do.
Creamy Chicken and Wild Rice Soup II
     —adapted from

  • 6 cups reduced sodium chicken broth
  • 2 half chicken breasts* (you know, two pieces), cooked and shredded
  • 1 large box Rice-a-Roni Long Grain and Wild Rice (or two small boxes)
  • 1/2 cup butter
  • 1 cup diced onion
  • 1 cup diced celery 
  • 1 cup diced carrots
  • 1/4 cup flour 
  • 1/2 teaspoon ground black pepper
  • 3 cups milk (Original recipe calls for “light cream;” I used 2% Fair Life milk.)

  • Bring broth and chicken to a boil in a large soup pot or Dutch oven. Add just the rice from the box, setting the seasoning packet aside. Turn off the heat, cover the pot, and set aside. 
  • In a large skillet over medium high heat, melt the butter and then sauté the onions, celery, and carrots until soft. 
  • Add the seasoning packet from the rice (If using a large box, use half to all of the packet. If using two small boxes, I recommend using only one seasoning packet, unless you and those eating the soup have no worries about blood pressure.) Stir to incorporate the seasoning. 
  • Add the pepper and flour. Cook for another 2-3 minutes, stirring somewhat constantly. 
  • Gradually whisk in the milk, trying to keep it as smooth as possible. 
  • Reduce heat to medium low and cook milk and veggie mixture until thickened. Then stir it into the broth, rice, and chicken pot. 
  • Reduce heat to low and cook for another 10-15 minutes stirring frequently, until thick and delicious. 
Makes about 10-12 servings

* You can also use about 3 cups of shredded leftover rotisserie chicken.

Store leftovers in a sealed container in the fridge. 

Wednesday, March 6, 2019

Almond Flour Chocolate Muffins (Gluten Free)

Almond Flour Chocolate Muffin

Based on my Almond Flour Cinnamon Muffins, these muffins here are chocolatey and satisfying. That's all I have to say right now because I don't feel like going into it. These muffins feed my tummy and my soul.

Almond Flour Chocolate Muffins

  • 2 cups almond flour (made from blanched almonds)
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup buttermilk (preferably room temperature)
  • 1 large egg (preferably room temperature)
  • 2 tablespoons vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 1/3 to 1/2 cup semisweet chocolate chips
  • Preheat oven to 400 degrees Fahrenheit.
  • Place cupcake liners into 11 cups of a muffin pan.
  • In a medium bowl, mix the almond flour, cocoa powder, sugar, salt, and baking powder with a wire whisk.
  • In a small bowl or a measuring cup, mix the buttermilk, egg, oil, and vanilla extract with a fork.
  • Thoroughly combine the wet and dry ingredients, and then mix in the chocolate chips, reserving a few to sprinkle on top, if desired.
  • Evenly divide the batter into the 11 cups (I used a large cookie scoop) and sprinkle with a few chocolate chips, if desired.
  • Bake a 400 degrees for 16-18 minutes, or until a toothpick inserted in the center comes out with only a few crumbs.
  • Remove from oven and allow to cool in the pan for about 5 minutes before carefully transferring to a wire rack to finish cooling.
  • Store uneaten muffins in an airtight container and eat within 3 days or freeze.

Makes 11 muffins

A little crumbly, but still moist, chocolatey, and delicious.

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