Whether or not you like fall, it’s here and it’s not going to get any warmer.

You won’t hear me complaining. I am loving the cooler weather.

And first off, how can you not like fall!? It’s the most beautiful time of the year. The colors of the mountains are simply gorgeous! The squirrels are out on the roads in full swing.

Oh, you know what I am talking about. When like six different ones run out in front of you within a mile because they are busy stocking up for winter. Some you stop for, and some you have to beep, because God forbid, if they drop their nut, they will run back for it! They are nuts for nuts this time of year. And some, God rest their little souls, die for that one little nut. Why do they jump left, then right, then left, and not decide which way they are going? Seriously! AND how on earth did I get on the squirrel topic!? Lord knows I am not giving you a recipe for squirrel soup or anything. Ha ha!

Anyway, while squirrels are nuts for nuts this time of year, I am nuts for soups! Creamy soups, brothy soups, chunky soups, and nothing like a grilled cheese with tomato soup. Mmmm mmmm!

When I was younger, I wasn’t big on soups, but boy, I have grown to really appreciate a toasty cup of soup. If I am cold, there is nothing better than a hot cup of tea and bowl of soup to warm you from the inside out.

I have so many favorite soup recipes, and love to have them ready to go in the freezer during the cold winter months. There is nothing to making a big pot of soup and saving a bunch for later.

Now, I am not jumping in front of a car for a hot bowl of soup or anything, but I would jump over hoops to enjoy a delicious bowl of soup on a cold fall night. Especially this one.

Creamy Chicken and Wild Rice Soup

Hot soups and cold fall nights; this is just what you need!

• 3 cups of cooked, seasoned chicken breast (well-seasoned)
• 1/2 cup chopped onion
• 2 stalks of chopped celery
• 1 medium carrot, shredded or chopped
• 1/2 stick of butter
• 2 tsp garlic
• 32 oz. chicken broth
• 3/4 cup wild rice
• 1/4 tsp of salt and pepper
• 1/3 cup heavy cream
• 1/2 cup milk

In a large saucepan, sauté the onion, carrot and celery in butter until tender. Then add the garlic, let simmer for 2-3 minutes. Gradually add broth. Stir in the rice, salt and pepper. Bring to a boil over medium heat; cover, cook and stir for 15 minutes or until thickened. Add chicken. Stir in milk and heavy cream; cook and simmer for 20 minutes to let all the flavors get through the soup.

Trust me, it was even better after the simmer time. Enjoy!