Chicken Rice Soup With Lots of Mushrooms
- Ready In:
- 2hrs
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 2 teaspoons olive oil
- 2 cups onions, diced
- 2 cups carrots, diced
- 2 cups celery, diced
- 3 garlic cloves, chopped
- 2 cups button mushrooms, halved
- 2 cups oyster mushrooms, chopped
- 1 cup brown rice, uncooked
- 9 cups organic free range fat free chicken broth
- 1 cup skim milk
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 chicken breasts, cubed
- salt and pepper
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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