Creamy Chicken & Mushroom Soup with Rice

[Sincerely-Food-Chef]

Ingredients

• 1 cup basmati rice
• 4 medium carrots
• 2 sticks celery
• 1 ½ lb chicken breasts, boneless skinless
• 40 fl oz chicken or vegetable broth
• 1 lb cremini mushrooms
• 1 small pkg fresh thyme
• 2 cloves garlic
• 16 fl oz whole milk
• 1 medium yellow onion
• all-purpose flour
• black pepper
• butter, unsalted
• salt

Instructions

1. Wash and dry the fresh produce.
   • 1 lb cremini mushrooms
   • 4 medium carrots
   • 2 sticks celery
   • 1 small pkg fresh thyme
2. Peel and mince garlic. Peel and small dice onion. Transfer both to a large bowl.
   • 2 cloves garlic
   • 1 medium yellow onion
3. Slice mushrooms and add to the bowl.
4. Peel and slice carrots into thin rounds. Trim and small dice celery. Add both to the bowl.
5. Preheat a large pot over medium heat.
6. Once the pot is hot, add butter and swirl to coat the bottom.
   • ¼ cup butter, unsalted
7. Add veggies to the pot and cook, stirring occasionally, until tender, 6-7 minutes.
8. Meanwhile, medium dice chicken and season with salt and pepper.
   • 1 ½ lb chicken breasts, boneless skinless
   • ¼ tsp salt
   • ¼ tsp black pepper
9. Slide thyme leaves off the stems; discard stems.
10. Add chicken and thyme to the pot and cook, stirring occasionally, 3-4 minutes.
11. Add flour to the pot and stir to coat the vegetables and chicken. Cook, stirring frequently, about 1 minute.
    • ¼ cup all-purpose flour
12. Add broth, milk, rice, and salt to the pot. 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, 15-20 minutes.
    • 40 fl oz (5 cups) chicken or vegetable broth
    • 16 fl oz (2 cups) whole milk
    • 1 cup basmati rice
    • 1 ½ tsp salt
13. To serve, divide soup between bowls and enjoy!