Boil two large chicken breasts.
Made a mix of white and wild rice. I probably should have used jasamine rice or a wild rice mix, but I thought the mix was too expensive, and I already had calzone rice, so I bought a small box of wild rice and called it done. Long story short: it worked.
Used 3 carrots, some button mushrooms, some OLD celery, and one red onion. After a turn in the food processor and a few minutes on the stove, I was ready for broth and evaporated milk.
I thought the color of mine came out a little more yellow than Liv's. I think she may have used different amounts of broth and milk. In any event, the taste was very similar. This makes a lot of soup. About 16 cups. It was all I could do to stir it in my largest dutch oven. At the last minute, I turned the chicken briefly in the food processor to shred. This takes the shortest amount of time. You pulse for nano seconds, otherwise, the chicken would turn to mush. Then I added 3 cups of the rice mixture and voila!
Post script: Two things I wanted to mention. I think this is the first time in my adult life that I have ever purchased mushrooms. To say that I'm not a mushroom fan is an understatement. I have come to a truce with mushrooms. I no longer eat around them in dishes, but I'm never going to select, for instance, stuffed mushrooms on the buffet table. But honestly, I felt like the mushrooms added something to this soup--something I never would have known if Liv hadn't put them in her soup. I'd have left them out as a matter of course. So thanks to Liv an the Schmales for turning me on to a recipe with shrooms that I like!
Secondly, this soup made like noodle soup and took up the moisture in the fridge. Soooo, I have had to add water to every serving, effectively adding another four or five servings per batch. So, I'm going to guess that this recipe makes 18-20 cups of finished soup product. I froze a lot, but kept plenty out for this week. I really, really love this recipe.
Schmale's Chicken and Wild Rice Soup
Make stock, cook chicken and rice ahead of time to make this a quick weeknight meal.
1T olive oil
1 large red onion, choppe
4 stalks celery, diced
3 medium carrots, chopped
1/2 t salt
4 clves garlic, minced
8 oz. button mushrooms, sliced
1/4 cup flour
1/4 t rubbed sage
1/2 t thyme
1/4 t oregano
1/4 t fresh ground black pepper
1/2 T salt
2 T dry sherry (can substitute white wine)
48 oz. chicken stock
12 oz. fat free evaporated milk
3 C cooked chicken, diced
3 C cooked long grain and wild rice blend
Heat oil in stock pot or dutch oven. Add onion, celery, carrot, and salt. Cok over medium high for about 6 minutes. Add garlic and mushrooms. Cook until mushrooms start to release juices and begin to color, about 5 minutes.
Add flour and spices. Stir frequently until flour is light brown and thickens a little for a few minutes. Add dry sherry. This will release any of the browning flour and prevent anything from scorching. Add chicken stock and evaporated milk. Bring to a boil. Reduce heat and let simmer 20 mins.
Add chicken and rice to the soup. Cook an additional 10 minutes to let the flavors combine.