"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Italian Chicken soup Recipe

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This recipe for Italian Chicken soup, by , is from Shipley Family Cookbook, 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!

Celeste Emerson


Green Onions, chopped
˝ C chopped onion
2 tsp olive oil
4 Cups chicken stock or broth
1 Cup white wine
1-1/2 Cups shredded carrots
dried thyme
dried basil
2 Cups cubed cooked chicken breast
1 pkg wild rice & seasoning
2 C chicken stock
Parmesan cheese
Fresh Parsley

1. Dutch oven/Soup pot: Sauté onion in olive oil.
2. Add the next 7 ingredients. Bring to a boil.
3. Reduce heat, cover and simmer for 15 minutes
4.Stir in chicken
5. continue simmering
6. In a separate pot: cook the rice and seasoning in 2 C of chicken stock; cover and cook for 20 minutes until rice is
7. Add the cooked rice to the soup; stir
8.Stir in cheese and fresh parsley

Personal Notes:
Personal Notes:
A delicious soup on a cold winter night. Aunt Celeste suggests that you cook the rice separately as the rice will soak up all the broth. You may also want to add the rice to individual bowls. This soup freezes well. If you added all the rice to the soup...next day...it will still be delicious, you will just have to add more broth.




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