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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • ½ lb cremini mushrooms
  • 2 medium carrots
  • 1 stick celery
  • ½ small pkg fresh thyme

• STEP 2

  Peel and mince garlic. Peel and small dice onion. Transfer both to a large bowl.

  • 1 clove garlic
  • ½ medium yellow onion

• STEP 3

  Slice mushrooms and add to the bowl.

• STEP 4

  Peel and slice carrots into thin rounds. Trim and small dice celery. Add both to the bowl.

• STEP 5

  Preheat a medium saucepan over medium heat.

• STEP 6

  Once the pan is hot, add butter and swirl to coat the bottom.

  • 2 tbsp butter, unsalted

• STEP 7

  Add veggies to the pan and cook, stirring occasionally, until tender, 6-7 minutes.

• STEP 8

  Meanwhile, medium dice chicken and season with salt and pepper.

  • ¾ lb chicken breasts, boneless skinless
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 9

  Slide thyme leaves off the stems; discard stems.

• STEP 10

  Add chicken and thyme to the pan and cook, stirring occasionally, 3-4 minutes.

• STEP 11

  Add flour to the pan and stir to coat the vegetables and chicken. Cook, stirring frequently, about 1 minute.

  • 2 tbsp all-purpose flour

• STEP 12

  Add broth, milk, rice, and salt to the pan. Bring to a boil over high heat, then reduce heat to low and simmer, stirring occasionally, until rice is soft and chicken is cooked through, 10-15 minutes.

  • 20 fl oz (2 ½ cups) chicken or vegetable broth
  • 8 fl oz (1 cup) whole milk
  • ½ cup basmati rice
  • ½ tsp salt

• STEP 13

  To serve, divide soup between bowls and enjoy!