Last week I promised I’d share this recipe. It makes an enormous pot, which usually means leftovers, and it’s a crowd pleaser. Enjoy!
1 medium onion, chopped
4 carrots, sliced
4 celery stalks, chopped
1 cube butter
1 c flour
8 c chicken broth
2 boxes Uncle Ben’s long-grain wild rice (not instant), original recipe
4 c half & half
4 c boiled chicken breasts, cubed
2 t parsley flakes
1 t salt
1/2 t pepper
Chop onion, carrots and celery and saute in butter until vegetables are tender. Add flour and stir until smooth. Add chicken broth and stir until mixture comes to a boil and thickens.
Prepare rice according to package directions. Add rice, half & half, chicken, parsley, salt and pepper. Simmer until desired temperature.
Boulevard West 
This sounds delicious! Perfect for a crisp fall night.
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Yum yum! I love chicken and rice soup!
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Sounds delicious! I’m definitely saving this recipe. Thanks for sharing
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Yummy….. Creamy chicken and rice soup is on the menu for this week! I have been tutored by your blog for awhile now Becca. I’m wondering if you have any tips or insight for people like me who are new to the world of vintage finds. I would love to incorporate some things in my home that will give it the quaint and charming feel that old homes have. Is there a good place to start or places to look? Tips for estate sales? (I don’t know a thing about them) Maybe pieces to watch for that are easy to add without making the mistake of getting something that is just plain old and not functional. I’m eager to learn and I would love to see a post on that topic if your heart desires ☺️
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