1box of long grain and wild ricecooked per instructions
4tspolive oildivided
4boneless skinless chicken thighstrimmed and cut into small bite sized pieces
Sea salt and freshly cracked pepperto taste
Dash of crushed red pepper flakesto taste
½sweet yellow onionsmall dice
2carrotspeeled and small dice
2stalks of celerysmall dice
2tbspbutter
8ozcremini mushroomssliced
3clovesof garlicminced
1tspfresh thyme leaves
¼cupflour
6cupschicken broth
2tspbouillon granules
1bay leaf
Instructions
Prepare the rice per instructions. Once it has cooked, set 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 tin foil tent.
Return the Dutch oven to the stove and add the remaining olive oil and 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. Side Note: Your soup will be thicker if you really pour that broth in SLOWLY and stir.
Once you have added all of the broth into the Dutch oven, add cooked rice, the bouillon granules, and the 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.