Chicken Rice Soup With Lots of Mushrooms

"Yay I cooked by myself for the first time today! Decided to start with something easy and yummy :) (and of course, healthy). Made this looking at recipe #102960, but made a few adjustments. Writing the recipe down so I don't forget. Recipe makes 8 big servings, with 230cal per serving. *Edit* The soup gets really thick as it cooks or sits overnight because of the rice, sort of like a risotto. If you don't like the texture, replace brown rice with wild rice or other grains. The only reason I used brown rice instead of wild rice is because I couldn't find any where I live."
 
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Ready In:
2hrs
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Add the olive oil to a heavy duty soup pot and add cubed chicken breasts, cook on medium heat for 2-3 mins, or until chicken is just barely browned.
  • Add chopped onions, carrots, celery, and garlic. Saute till soft.
  • Add chicken broth, rice, bay leaves, and dried thyme.
  • Cook until soup reaches a boil and reduce the heat to low.
  • Simmer on low for 1 hour, covered.
  • Add milk and mushrooms. Now is a good time to add salt and pepper if using.
  • Keep simmering on low, covered, for another 30 minutes.
  • Yum! (You can also garnish with some parsley but I personally don't like parsley).

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