Another fabulous, not working over time week. Man, having normal working hours and taking full or half days off on Fridays is the way to go. We went to our friend’s house on Friday night for dinner and hanging out while the kids came trick or treating. Saturday was my first real Saturday since busy season ended and it was great. I wore sweats all day, went through some cookbooks (got the Autumn Blue Apron book this week!), went to pure barre, and did everything at my pace. Matt’s friend Mike was in town this weekend so he and James came over for pizza dinner – Matt made some top notch pizza, as always. And then I got to stay home and watch a girly movie while they went out to a couple bars. It was great.
This week we brought dinner to our friends who had a baby a few weeks ago and since the weather is getting chillier we thought, what a better thing to bring than soup! So, at Matt’s suggestion, we got out the recipe book that a bunch of lovely women compiled at one of my bridal showers and made this delicious soup recipe that his mom added to our book. It is amazing and I already want to make it again since we gave most of it away! This recipe was also perfectly timed as I had just read this blog post about making a great soup and this recipe had all of the things it talked about. We also got a blue apron delivery this week. So far we’ve made the Pan Seared Salmon and the Greek-Style Braised Chicken Thighs. The salmon was pretty delicious and the simple side salad of beets, chives, brussel sprouts, and shallots was amazing and something I’ll definitely be making again. I didn’t have any of the horseradish sour cream but Matt said it was good. I forgot to take a picture of that one so just imagine it looks like the one in the picture. The Chicken thighs were great in theory – really great combination of flavors that I never would have chosen to try on my own, I just am not a huge fan of chicken thighs with the bone in it and the skin on it. Again, forgot to take a picture but it also looked pretty much like the picture on Blue Apron’s site.
And update on those granola bars from last week – they’re freaking amazing! I need to make more of those asap, they were great to have around in the fridge for the week.
Creamy Chicken Rice Soup
Makes: 10-12 servings
- 1 cup chopped carrot
- 2/3 cup chopped onion
- 2/3 cup chopped celery
- 4 Tbsp butter
- ½ cup flour
- 4 cans (14 ½ oz each) chicken broth
- 4 cups long grain wild rice (cooked)
- 2 cups cubed cooked chicken
- 1 tsp salt
- ½ tsp pepper
- 4 cloves garlic, minced
- 2 cups milk
- 4 Tbsp lemon juice
- 2 Tbsp white wine
- In a large saucepan, sauté the onion, carrot, celery, and garlic in butter.
- Stir in flour until blended. Gradually stir in broth.
- Add the cooked rice, chicken, salt, and pepper and bring to a boil.
- Reduce heat, cover, and simmer for 10-15 minutes or until vegetables are tender.
- Reduce heat to low and stir in the milk, lemon juice, and wine.
- Cook and stir for 5 minutes until heated through.