#warmthinabowl

Indulge in the comforting richness of this creamy chicken and wild rice soup. Perfectly seasoned and loaded with tender chicken and hearty wild rice, it's a bowl of warmth and satisfaction on chilly days.

Ingredients: 1 cup wild rice. 4 cups chicken broth. 1 lb boneless, skinless chicken breasts, diced. 2 tablespoons butter. 1 onion, diced. 3 cloves garlic, minced. 1/4 cup all-purpose flour. 4 cups milk. 1 cup heavy cream. 2 teaspoons dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a large pot, cook wild rice according to package instructions using chicken broth for added flavor. In another pot, cook diced chicken until no longer pink. Remove and set aside. In the same pot, melt butter and saut onions and garlic until translucent. Stir in flour and cook for 1-2 minutes to make a roux. Gradually whisk in milk until smooth, then add heavy cream, thyme, salt, and pepper. Add cooked chicken and wild rice to the creamy mixture. Simmer for 10-15 minutes until flavors meld. Serve hot, garnished with chopped parsley.

Prep Time: 15 minutes

Cook Time: 30 minutes

A comforting and creamy chowder that tastes like nuts and has the richness of cheddar cheese to balance it out.

Ingredients: 1 large cauliflower, cut into florets. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 onion, diced. 2 cloves garlic, minced. 3 cups vegetable broth. 1 cup diced potatoes. 1 cup diced carrots. 2 cups milk. 1/2 cup heavy cream. 1 teaspoon thyme. 1/2 teaspoon smoked paprika. 1 cup shredded cheddar cheese. Chopped chives for garnish.

Instructions: Preheat the oven to 425F 220C. Toss cauliflower florets with olive oil, salt, and black pepper. Roast for 25-30 minutes until golden brown. In a large pot, saut diced onion and minced garlic until softened. Add roasted cauliflower, diced potatoes, diced carrots, and vegetable broth to the pot. Bring to a boil and simmer until vegetables are tender. Using an immersion blender, blend the soup until smooth. Leave some chunks for texture if desired. Stir in milk, heavy cream, thyme, smoked paprika, and shredded cheddar cheese. Cook until cheese is melted and soup is heated through. Season with additional salt and pepper to taste. Serve hot, garnished with chopped chives. Enjoy your delicious Roasted Cauliflower Chowder!

Prep Time: 15 minutes

Cook Time: 40 minutes

A hearty and flavorful soup loaded with chicken, beans, corn, and tomatoes, perfect for chilly nights.

Ingredients: 1 pound boneless, skinless chicken breasts. 1 can 15 ounces black beans, drained and rinsed. 1 can 15 ounces pinto beans, drained and rinsed. 1 can 15 ounces corn, drained. 1 can 10 ounces diced tomatoes with green chilies. 1 can 8 ounces tomato sauce. 1 packet taco seasoning. 1 cup chicken broth. Optional toppings: shredded cheese, sour cream, avocado, cilantro.

Instructions: Place chicken breasts in slow cooker. Add black beans, pinto beans, corn, diced tomatoes with green chilies, tomato sauce, taco seasoning, and chicken broth to slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours. Remove chicken, shred, and return to slow cooker. Stir to combine. Serve hot with optional toppings.

Prep Time: 10 minutes

Cook Time: 360 minutes