One of my favorite food bloggers, Branny, is hosting her second ever Souper Bowl to benefit the ASPCA. I make no claims of being one of those fancy pants, perfectly lit food photo bloggers, but I did, in fact, make soup this weekend, and God knows I love our animals, so here goes..
This post is dedicated to our three sweet shelter pets, without whom our lives would be very, very boring.
Buckley (formerly known as Jacob) was our first acquisition.
When we went to the shelter to pick out a cat, it came down to Buckley and another white cat with black spots, named Solar. Buckley promptly bit Tim, to which I said, “Solar sounds great.” Tim, however, was charmed by his…spunk, and Buckley came home with us on New Year’s Day 2008. (And he still bites. I periodically remind Tim that I wanted the non-biting cat, but we admire his old, cantankerous soul, for the most part. Maybe the shelter named him after a vampire for a reason.)
Our second acquisition was Southpaw, formerly known as Sylvia.
After we got Buckley, we started volunteering at the shelter. Southie came into the shelter in January, frostbitten and pathetic. She was missing some hair on her ears and nose. Someone adopted her, but returned her because she pooped on the floor once. As time went by, we both couldn’t resist the sweet little cat who jumped in our laps the minute we arrived in the cat room. And so we brought her home in July.
Our final acquisition was Milhouse, formerly known as Jimeny, in October 2009.
There’s not much to say about Milhouse. He’s a quintessential beagle—sweet, loving, and loyal. Nose driven. Not entirely bright. You can pick him up and carry him around the house like a baby without a protest. It breaks my heart that that guy was likely the result of a puppy mill bust. Now, clearly…he walks all over us.
Not the most gorgeous, not the most healthy, but quite delicious! It’s also an easy meal to make with leftover chicken, and comes together quite quickly.
Creamy Chicken and Wild Rice Soup
- 3 T. butter
- 1 c. chopped carrots
- 1 c. chopped celery
- 1/2 c. chopped onion
- 2 T. flour
- 1/2 lb. cooked shredded chicken
- 1 package microwaveable pre-cooked wild rice
- 6 c. chicken broth
- 1/2 c. half and half
- salt and pepper to taste
Melt the butter in a large pot and add the carrots, celery, and onion. Cook until the onion is clear. Stir in the flour, then add the broth. Bring the broth to a simmer and add the shredded chicken and rice. Let simmer for about half an hour; stir in half and half. Do not let the soup boil after this point! Turn the heat down to low and heat until warm. Season with salt and pepper as needed.
The leftovers only get better every day. I promise.
What’s your favorite soup?