Chunky Mushroom and Chicken Soup

IMG_0024

Ahh, there you have it.

Halloween is passed, rainy days and grey days have settled in and you really just want to snuggle up to a warm meal indoors.  So here’s a different than usual but still amazing option for you to cook up on a Sunday lunch when you know all you want to do is watch Netflix in bed and cozy up to your blanket. Or feed your boyfriend. This rich and thick soup is made with earthy baby Bella mushrooms and big chunks of chicken, adding a touch of rice and veggies to complete as a meal rather than an entree on its own. With just the right amount of fresh thyme and cream, you are in for some great mouthfuls. Enjoy!

IMG_0025CHUNKY MUSHROOM AND CHICKEN SOUP

Prep time: 30 minutes / Yields: 5-6 bowls

INGREDIENTS

  • 3 tbsp. butter
  • 3 cloves garlic, minced
  • 8 oz. baby Bella mushrooms, sliced
  • 1 yellow onion, chopped
  • 1 large carrot, Cut in chunks,
  • 2 stalks celery, chopped fine,
  • 2 tbsp. fresh thyme leaves
  • 4 c. low-sodium chicken broth
  • 1 c. 15% cooking cream
  • 1 c. basmati or jasmine rice
  • 2 boneless skinless chicken breasts
  • 3 Tbsp. Veloutine instant thickener

DIRECTIONS

Begin by cutting all of the vegetables and chicken, then cook the chicken with olive oil until ready. Drain chicken and colander and set aside. In a large pot add all vegetables and butter cooking until tender (about six minutes).

Add the chicken back and pour over the rice. Mix in with vegetables. Pour in the chicken broth, thyme and cream, then simmer on low heat until the rice is tender. While you might want to thicken up the broth, you can add the Veloutine when the broth is bubbling up, constantly mixing. When thickened up, add more salt and pepper to taste and then Serve with love and a sprig of thyme.

 

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