Unless you happen to be one of the lucky few in Florida or Hawaii right now, you’re likely feeling the sting of bitter temperatures that many parts of the U.S. are facing. With the high in my area barely reaching 5 degrees Fahrenheit today, it’s understandable to feel a bit overwhelmed by the cold. In times like these, today’s featured recipe comes as a comforting solution to combat the frigid weather outside. This warm cream soup is just what you need to help you feel cozy and cared for on a chilly, blustery day.

Welcome back to our “Moteventurous Cookbook” series, where we share the tasty personal recipes that we’ve tried and tested over the years! Each dish in this collection is a testament to our food-related adventures, filled with flavors that have ignited our taste buds and become favorites in our household.

Today, I share another gem from our kitchen—an easy yet satisfying recipe that promises to bring a touch of warmth and comfort to your dining table (or let’s be honest, your couch, as you binge watch something on Netflix). Whether you’re an experienced cook or just starting out, I hope you find joy in making, sharing, and enjoying this dish as much as we have!

In addition to this great recipe, but sure to check out one of the greatest features of Moteventure that I love (especially when I’m feeling hungry). Our “Moteventure Cookbook,” is a collection of recipes that we’ve featured on the site from time to time. Since I’m not a master chef (I once struggled to make Macaroni & Cheese from a box), I tend to gravitate towards recipes that are simple to make yet still provide an amazing flavor experience.

So, without further ado, here’s the recipe I’ve made a handful of times and it’s always so good, and more importantly – easy to make!

CREAM OF WILD RICE AND CHICKEN SOUP

INGREDIENTS:

• 1 – large onion, chopped
• 1 – large carrot, shredded
• 1 – medium stalk of celery, chopped
• 2 – tbsp butter
• 1/2 – cup all-purpose flour
• 8 – cups fat-free chicken broth
• 3 – cups wild rice, cooked
• 6 – oz. cooked chicken breast, boneless and skinless, cubed
• 1/4 – tsp table salt
• 1/4 – tsp black pepper
• 1 – cup fat-free evaporated milk
• 1/4 – cup chives, fresh, snipped

INSTRUCTIONS:

1. In a large saucepan, sauté onion, carrot and celery in butter until tender.
2. Spoon in flour and stir until blended.
3. Gradually add in broth.
4. Stir in rice, chicken, salt and pepper.
5. Bring to a boil over medium heat and then cook and stir for 2 minutes or until thickened.
6. Stir in evaporated milk and cook for 3 to 5 minutes more, or until heated through.
7. Ladle into individual bowls, garnish with chives and serve.

Prep Time: 30 minutes

Cook time: 20 minutes

Difficulty: Easy

Yields: 1.25 cups per serving.

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NOW IT’S YOUR TURN

So, let me know if you try the recipe and what you think of it. To me, it’s three things: Simple, Fast, and Delicious! It offers an easy approach that anyone can follow, which is perfect for busy weeknights or when you’re just looking to whip up something tasty without spending hours in the kitchen. The beauty of this recipe lies in its straightforward ingredients and minimal steps. Plus, the satisfaction of creating a meal that tastes fantastic in such a short time is another plus. I can’t wait to hear your thoughts and any tweaks you might make to personalize it!

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