"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

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 help families or individuals create heirloom cookbook treasures.

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




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