This is one of my most favorite soups EVER. And, if you have leftovers, an amazing thing happens when you refrigerate it. The rice absorbs the liquid, and you're left with this wonderfully creamy rice, veggie and chicken mixture that tastes great microwaved!!
Serves: 4 | Cook Time: 30 min
Ingredients:
3 tbsp. butter
3 cloves garlic, minced or 1 tsp. garlic powder
8 oz. baby bella mushrooms, sliced
1 yellow onion, chopped
3 large carrots, sliced thinly
2 stalks celery, chopped
1 tbsp. thyme
1/4 c. all-purpose flour
4 c. chicken broth
1 c. milk
1 c. basmati rice
2 boneless skinless chicken breasts
Directions:
In a large pot or Dutch oven, melt butter. Add mushrooms, onion, carrots, and celery. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes. Add chicken and cook until golden, 3 to 4 minutes, then add garlic, thyme, and stir until fragrant, 1 minute.
Add flour and whisk until golden, 1 minute. Pour over chicken broth and milk and season with salt and pepper. Add rice and bring to a simmer until rice is tender and chicken is cooked through.
Adjust seasoning and serve.
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