Dan'S Tomatobasil Chicken Soup

• 10oz can - condensed tomato soup(campbells or whatever)
• 26oz - water
• 5oz - milk
• 1c - cooking wine(i use chardonay)
• 1tbsp - olive oil
• 1 - small stock broccolli
• 1 1/4c - fresh chopped basil
• 1 - large chicken breast
• 1c - rice
• 1tbsp - butter
• 1 1/2tbsp - lemonpepper
• 2tbsp - celery salt
• 1/2 - clove garlic

1. Start the soup, 10oz water, milk, 1/2 clove of garlic(crushed and shredded), 1tbsp celery salt, and 1c chopped basil in crockpot on high or in large pot on medium, stirring occasionally.
2. Cut the small green floral parts off of the broccolli and cut the remains of the stalk into almond size pieces. Add all the cut broccolli to the soup.
3. Cook the rice with the remaining 16oz of water and 1tbsp of butter. Add to soup when cooked.
4. Cut the chicken breast into 4 somewhat flat quadrants and rub with lemonpepper and 1/4c chopped basil. Saute with 1tbsp olive oil and 1c cooking wine.
5. Shred chicken however small you want it and add to soup, along with any remaining wine and juice from the chicken.
6. Cook another 10-15 minutes and serve.

tomato, water, milk, cooking, olive oil, broccolli, basil, chicken breast, rice, butter, lemonpepper, salt, garlic

Taken from www.epicurious.com/recipes/member/views/dans-tomatobasil-chicken-soup-50003972 (may not work)