Chicken & Rice Soup!

For the last 10 days, all five of us have managed to pass around a nasty cold virus. Achy bones do not a good cook make! During our little epidemic, I repurposed most of the grill/poached/and baked chicken, into soothing stews and soups. To me, nothing cures a cold quite like chicken soup. Here is the first in a series of quick and simple, comforting soups.

Ingredients:

1lb chicken breast (about 2 breasts), cooked and shredded

4 cups chicken stock or broth

4 cups water

1 cup whole milk

1 cup dry brown rice

8 oz mushrooms, diced

1 medium onion, minced

2 cloves garlic, minced

2 Tbsp butter

1 tsp dried basil

1 tsp dried oregano

1 tsp dried tarragon

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp salt (more or less to taste)

1/2 tsp pepper (more or less to taste)

Recipe:

Melt butter, in a large stock pot, over medium heat.

Add mushrooms and onions. Sauté until mushrooms release their water and onions become transparent, about 5-6 minutes.

Add garlic and sauté for an additional 1-2 minutes.

Add seasoning, herbs, chicken broth, water, and rice.

Bring to a boil, then reduce to a simmer for 30 minutes (unless you are using instant rice, then you will want to wait until after you have added the chicken).

Add chicken and continue to cook until rice is al dente to just tender, about 5-15 minutes.

Add in the whole milk, stir, and serve.

Enjoy!