Chicken and Mushroom Rice Soup | Ralston Family Farms

Ingredients

• 2 chicken breasts
• 2 medium-sized carrots, diced
• 2 stalks of celery, diced
• 1 medium-sized onion, diced
• 2 cups of mushrooms, sliced
• 1 tsp of kosher salt, more if desired
• 1 tbsp of Italian seasoning (or 2 tbsp of your favorite fresh herbs)
• 3 cloves of garlic, diced
• 1 cup of Ralston Family Farm Nature's Blend Rice
• 1 cup heavy cream
• 6 cups of chicken broth
• Heat a 4-6qt stockpot over med-high heat.
• Add one tbsp of olive oil, then add your chicken breast and cook until done.
• Remove your chicken and set it aside to cool.
• Return that same pot to medium heat and add your onion, carrots, celery, and salt.
• Allow the veggies to sweat and deglaze the pan.
• Add mushrooms, seasoning, garlic, and rice.
• Cook until the bottom of the pan starts to create a fond, or layer of brown sediment.
• Add your cream to deglaze the pan being sure to scrape any brown bits from the bottom of the pot. Then add your stock.
• Chop your chicken into bite-sized pieces and add it back to the pot.
• Cook the soup over medium heat for 45 minutes, covered, or until the rice is cooked through. Taste for seasoning and enjoy!