CHICKEN AND RICE SOUP from Creme de la Crumb

This simple recipe comes from Creme de la Crumb. I made half and I used mostly low sodium chicken broth and some water, omitting cream completely. I cooked my wild rice blend, 3/4 c. of it, with all the liquids, not separately with part of the broth and water. I cannot understand why the author did that. I used a heaping 1/2 c. of canned peas and about the same of frozen thawed carrots that I'd cut in half. I used 1/8 t. red pepper flakes and about a heaping 1/4 t. salt. The brand of rice I used only took 15 minutes to be completely tender.

I give this 5 stars. It's good and I've got no complaints.