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Chicken and Wild Rice Soup Recipe

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This recipe for Chicken and Wild Rice Soup is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. Wild Rice (Near East brand)
2 chicken breasts
butter
2 c. shiitake mushrooms sliced
½ c. chopped shallots
½ c. diced celery
2 c. chicken broth
1 ¼ c. 1% milk
1 T. sherry (optional)
Directions:
Directions:
1. Make rice according to the directions.
2. Bake the chicken breasts then dice them.
3. Saute the mushrooms, shallots and celery in butter. Once they are done add the cooked rice, cooked and diced chicken and the broth.
4. After it boils, add the milk just until it is warm.
Personal Notes:
Personal Notes:
Shiitake mushrooms--14.5-oz. container is about 2 c. I sometimes double.
Shallots--1/2 c is about 3 med/large shallots
1/2 c celery is 2 stalks
Requires more broth than recipe calls for, I recommend another cup.
Adding the sherry adds a very good taste.

Best the second day and I add more broth while it is heating.
I put the chicken breasts in the oven on 350 with olive oil, salt and pepper.

 

 

 

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