Chicken, Bell Pepper, Mushroom Soup With Rice

• 1/2 whole Onion, White Or Yellow, Finely Diced
• 3 Tablespoons Olive Oil
• 3/4 cups Brown Jasmine Rice
• 8 whole To 10 Whole Baby Bella Mushrooms, Sliced
• 1 whole Red Bell Pepper, Diced
• 1-1/2 pound Chicken, Cubed
• 8 cups Water
• 3 Tablespoons Chicken Base (such As Better Than Bouillon)
• 1/2 teaspoons Thyme
• 2 teaspoons Marjoram
• 2 cloves Minced Garlic
• 2 whole Bay Leaves (discard Before Eating)
• 1/2 cups Sour Cream (one Tablespoon Per Bowl)

1. Dice and prepare vegetables and chicken as instructed in the ingredients list.
2. Saute onions in oil in the bottom of a large soup-pot, and add in the rice with the onions and olive oil, as though you're making a risotto. Let the rice absorb some oil and heat up before adding in mushrooms and bell peppers to saute. The moisture released from the cooking vegetables will start to absorb somewhat into the rice. (Meanwhile, also saute the cubed chicken in a separate skillet until golden.)
3. Then, into the soup pot, pour in water and chicken-base, herbs, and sauteed chicken. Let simmer until rice is totally cooked through, adding more water if needed. Test broth occasionally for well-rounded flavors and saltiness. Add more chicken base and herbs if desired.
4. Stir in one spoonful of sour cream for each bowl before serving. The sour cream really takes everything up a notch, and in my humble opinion, is indispensable.

onion, olive oil, brown jasmine, bella mushrooms, red bell pepper, chicken, water, chicken, thyme, marjoram, garlic, bay leaves, sour cream

Taken from tastykitchen.com/recipes/soups/chicken-bell-pepper-mushroom-soup-with-rice/ (may not work)