Mushroom Soup with Chicken and Rice

The Ingredients

2 cups veggie broth

1 cup water

1/4 cup basmati rice

1 frozen bag of mixed mushrooms

1 chicken breast

olive oil

salt

pepper

thyme

rosemary

I was sick a few weeks ago and had to be home from work. This only meant that I needed to make soup, since I don't like bumming around being sick. Lucky for me, I had some homemade veggie broth, rice, chicken, and mushrooms that I decided could be turned into a delicious soup. I was right!

First, sautée the chicken breast in some olive oil with salt, pepper, thyme, and rosemary until lightly browned. Then, cut into small pieces and set aside. In a small pot, bring veggie broth to a boil. I had made my own veggie broth that I froze in ice cube trays. One was beet-based and earthy in flavor, and the other one was more tomato and herb-based, which created great depth in flavor. 

After bringing the broth to a boil, add the frozen mixed mushrooms. They already will have water in them from thawing them out. Then, add some salt, pepper, and olive oil for some added flavor. 

Add 1/4 cup of rice and bring to a boil. Let simmer and enjoy! 

Eat me.

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