If you are like me I LOVE soup in the winter. Today, here in Crossville with weather dipping to 37 degrees and seeing snow flurries, yup, snow flurries and if you were out and about I am sure you seen them as well, all this made me think if SOUP ! So here are two great soup recipes I have used MANY times ! Happy cooking !

Chicken Soup

INGREDIENTS

• 1 (3 pound) whole chicken
• 4 carrots, halved
• 4 stalks celery, halved
• 1 large onion, halved
• water to cover
• salt and pepper to taste
• 1 teaspoon chicken bouillon granules (optional)

Add noodles if so desired

DIRECTIONS

1. Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
2. Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

Creamy Chicken and Wild Rice Soup

INGREDIENTS

• 4 cups chicken broth
• 2 cups water
• 2 cooked, boneless chicken breast halves, shredded
• 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup all-purpose flour
• 1/2 cup butter
• 2 cups heavy cream

DIRECTIONS

1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.