The original recipe for this soup called for 2 Tbsp. of flour added to the onions for thickening and 3 Tbsp. of sherry. I omitted both and added the butter to my onions and added celery which wasn't called for in the original recipe. I also left out the carrots simply because I don't like cooked carrots. For my chicken I used 2 plump split chicken breasts using this for my broth. This version gave me a pot full of chicken and rice with just enough broth to make it perfect. Due to the seasoning mix included with the rice, no salt was needed. You could add a little garlic and maybe a touch of sage if you want but I found it perfect as it is for my taste buds. For the full recipe visit Martha's Recipe Cabinet.
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