Chicken Rice Soup With Lots of Mushrooms |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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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 Chicken Soup With Wild Rice and Mushrooms, 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. 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:
1. 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.
2. Add chopped onions, carrots, celery, and garlic. Saute till soft.
3. Add chicken broth, rice, bay leaves, and dried thyme.
4. Cook until soup reaches a boil and reduce the heat to low.
5. Simmer on low for 1 hour, covered.
6. Add milk and mushrooms. Now is a good time to add salt and pepper if using.
7. Keep simmering on low, covered, for another 30 minutes.
8. Yum! (You can also garnish with some parsley but I personally don't like parsley).
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