Foodie Friday #24

so HERE is the recipe for this edition of Foodie Friday. BUT...i made a few changes. check 'em out below. i made this soup on a cool, stormy spring day (actually, yesterday) and paired it with a homemade..ahem..Panera made crusty french baguette. it was delish, makes a ton, and isn't so bad for you ;)

Lizzy's changes...

1) i added more celery, onions, and mushrooms than it called for. why? just cuz.

2) to make it a bit lower fat, you can substitute the 3 T. of butter for EVOO. i didn't. i heart butter.

3) i used a cup of whole raw milk instead of 1/2 cup of half and half. worked great.

4) i added 3 T. cooking wine. again, why?? just cuz.

thoughts...i didn't have time to roast chicken pieces, so i just sprinkled 3 organic chicken breasts with salt, fresh ground pepper, and Tastefully Simple's Garlic Garlic mix; i baked them in the oven at 450 for about 10 minutes on each side. perhaps a bit longer. then i took two forks and shredded the meat. super easy. and think next time i'm going to add more broth. the rice really soaks up the liquid so the next day, you are left with more the consistency of chicken 'n' rice casserole but it was still very yummy. sorry, no pics. i had a 4 hour photo shoot today and i'm kinda pictured-out at the moment! lol!