Recipe Collection |  Share a Recipe 

Submitted by: Lyuba Brooke from Jacksonville, FL
Originally shared on the web 10/16/2017

4 chicken breasts
9 c. water
3 cloves garlic, minced
1 T. butter
2 shallots, sliced
1-1/2 c. portabella mushrooms, sliced
1/2 c. wild rice, uncooked
1/2 c. 2% milk
1/2 t. salt
1/2 t. pepper
Garnish: sliced shallots

Combine chicken and water in a large saucepan. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer for 60 to 90 minutes. Remove chicken to a bowl, reserving broth. Let chicken cool. Meanwhile, in a large stockpot over medium heat, saute garlic in butter until fragrant. Add shallots and mushrooms; cook until almost tender. Add rice; cook and stir for 2 to 3 minutes. Add 7 cups reserved broth. Bring to a boil; reduce heat to medium-low. Cover and cook, stirring occasionally, for 20 minutes. Dice chicken, discarding skin and bones; add chicken to soup. Cover and simmer for 15 to 20 minutes, until most of broth is absorbed. If more liquid is needed, add remaining broth, one cup at a time, to desired consistency. Stir in milk, salt an pepper; bring to a boil. Reduce heat to medium-low and simmer for another 15 to 20 minutes. Garnish as desired. Makes 10 servings.

Nutrition Per Serving: 164 calories, 4g fat, 1g sat fat, 73mg cholesterol, 169mg sodium, 8g carbohydrate, 1g fiber, 1g sugars, 23g protein. Exchanges: ½ starch; 3 very lean meat