Comfort food

Friday was the beginning of a very sick weekend in the Wickers household.  First Bronson was sick, and then of course I got sick.  Roman seemed to dodge the germ bullet, but I consider myself the lucky one.  I managed to get 12 hours of sleep on Friday night and another 10 hours on Saturday.  Needless to say I am well, very well rested and ready to kick this week off.

Before I was struck down with "the sickness" I managed to whip up a pot of my favorite chicken soup.  Most people when they are sick can't fathom eating, I on the other hand become ravenous and require rib stickin' food.
Creamy Chicken and Wild Rice Soup
1 Tbs. olive oil
4 carrots diced
4 stalks celery diced
1 large onion diced
1 cup wild rice
1 large can cream of mushroom soup
1.5 qts. chicken broth
2 cups cooked kale ( I always have this in the fridge cooked and ready to throw into some recipe.)
2 cups shredded chicken

Saute carrots, celery, and onion in large pot until onions are translucent.  Add chicken broth, cream of mushroom soup, shredded chicken, and rice, bring to a boil and then reduce to low and let simmer for 30 mins.  Add kale at the end and season with salt and pepper.

This soup has a very rustic feel to it and is mmmmm-good.  I don't even want to know what is in cream of mushroom soup (I have never bothered to read the ingredients), but it makes this soup so delicious.  My father-in-law made a version of this soup for me when  my husband and he was the one who introduced me to adding a can of cream of mushroom to chicken noodle soup.  Thanks Mr. Wickers!