Chicken and Mushroom Soup

Ingredients:

2 tablespoons butter

1 onion diced

2 large carrots peeled and diced

1 stalk celery diced

8 ounces brown mushrooms or white mushrooms, sliced

1 teaspoon garlic minced

1 teaspoon salt

1 teaspoon dried parsley

½ teaspoon dried thyme

½ teaspoon poultry seasoning or

¼ teaspoon ground sage

⅛ teaspoon black pepper

6 cups low sodium chicken broth

2 chicken breasts

½ cup uncooked white rice

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PREPARATION:

Heat butter in a large soup pot over medium-high heat. Add onion, carrots, celery, and mushrooms. Cook and stir until onion begins to soften, about 5 minutes. Add garlic and seasonings and cook just until fragrant. Add broth, uncooked chicken breasts, and rice. Stir and bring to a boil over medium-high heat. Reduce heat to medium-low (a simmer), cover, and cook for 20-25 minutes, stirring after 10 minutes. After 15 minutes remove chicken from the pot and shred. Once the rice is tender, add chicken back to the pot and serve.

Enjoy !