Chicken & Mushroom Soup
Today is the first day of spring!!! Finally 🙂 It’s been so cold this winter and I am still making soup at least once a week. This week I got a great deal on bella mushrooms so I thought I would make a big pot of Chicken & Mushroom soup. It’s very easy to make. I love fresh mushrooms, especially the bella type, they are firmer and hold up well in a soup. They soak up all that flavorful broth.
1 tablespoon extra-virgin olive oil
8 ounces mushrooms sliced
1 cup onion chopped
6 cups chicken broth (I use my homemade)
1 pound boneless skinless chicken breasts, cut into (1-inch) cubes
3/4 cup long grain brown rice
1 bay leaf
Salt and pepper to taste
In a large pot. (I use my dutch oven which I love), Heat the oil over medium heat. Add the mushrooms, onion and garlic, cook until soft about 5 minutes.
Add the chicken stock, bring to a simmering boil.
Add chicken, rice and the bay leaf.
Return to a simmer, cover the pot and cook for 45 minutes.
Remove the bay leaf before serving.
So delicious. Serve with a nice piece of crusty bread. Enjoy 🙂
I share at these parties.