Well, law school is a total time suck. I haven’t been posting here because when I’m not eyeball deep in reading assignments, brief writing, and Legal Analysis, I’m catching up on much needed sleep. Trust me when I say, 1L’s, we don’t get much sleep. The reason for this is, there are only so many hours in a day, and 98% of them are devoted to the law. The study, the analysis, the constant marination until our poor little undergraduate minds are pickled. There just is not enough time.
That being said, forget about blog postings, I cringe to admit, we’ve been eating a lot of take-out. Some good, some terribly, terribly bad. I mean, people write documentaries about some of the shit we’ve been ingesting. It’s sad. It’s so sad that today, while driving home from Quincy, Drin and I, over cellular connection (the height of our love affair these days), decided we needed soup. Oh, and not just any soup, but rather, I soup I stumbled upon over at Urban Farmgirl, made, and we devoured about a month ago. We wanted that soup. No other soup would do. And, so it is.
Creamy Chicken & Wild Rice Soup
Adapted ever so slightly from Urban Farmgirl
4 cups chicken broth
2 cups water
1 whole rotisserie chicken, shredded
1 (6.2 oz) box Uncle Ben’s Fast cooking Long Grain & Wild Rice with 23 Seasonings
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup flour
1/2 cup butter
2 cups whole milk
In a large pot, combine broth, water, and chicken.
Bring to a boil then stir in rice, reserving seasoning packet.
Cover and remove from the heat.
Combine flour, salt, and pepper.
In a saucepan over medium heat, melt butter.
Whisk in contents of seasoning packet.
Reduce heat to low, then whisk in flour mixture, a little at a time, to form a roux.
Whisk in milk, a little at a time, until smooth.
Cook over medium heat until thickened, about 5 minutes.
Stir milk mixture into broth mixture.
Cook over medium heat until slightly thickened and heated through, about 15 minutes.