Chicken, Mushroom, and Rice Soup

Course Soup

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Pam - For the Love of Cooking

1 box of long grain and wild rice cooked per instructions
2 tbsp olive oil divided
4 boneless, skinless chicken thighs trimmed and cut into small bite-sized pieces
Sea salt and freshly cracked pepper to taste
Dash of crushed red pepper flakes to taste
½ yellow onion finely diced
2 carrots peeled and finely diced
2 stalks of celery finely diced
2 tbsp butter
8 oz cremini mushrooms sliced
3 cloves of garlic minced
1 tsp fresh thyme leaves
¼ cup flour
6 cups chicken broth
2 tsp bouillon granules
1 bay leaf

Prepare the rice in a small saucepan according to the package instructions. Once it has cooked, set it aside.
Heat half the olive oil in a large Dutch oven over medium-high heat.
Season the chicken pieces with sea salt and freshly cracked pepper, to taste. Add to the hot pan along with a dash of crushed red pepper flakes. Cook, stirring often, for 2-3 minutes, or until nearly done. Remove from the pan and place on a plate with a foil tent.
Return the Dutch oven to the stove and add the remaining olive oil along with the onions, carrots, and celery. Cook, stirring often, for 4-5 minutes.
Add the butter and mushrooms and cook, stirring often, for 2-3 minutes.
Add the chicken and its juices, the minced garlic, and the thyme leaves, then cook, stirring constantly, for 1 minute.
Add the flour and cook, stirring often, for 1-2 minutes
Slowly add the chicken broth while stirring constantly. Once you have added all the broth to the Dutch oven, add cooked rice, bouillon granules, and a bay leaf.
Let the soup simmer for 15 minutes or until the veggies are tender.
Remove bay leaf. Taste the soup, then season with sea salt and freshly cracked pepper to taste.
Ladle into bowls and serve. Enjoy.