Chicken Rice Soup With Lots of Mushrooms

• 2 teaspoons olive oil
• 2 cups onions, diced
• 2 cups carrots, diced
• 2 cups celery, diced
• 3 garlic cloves, chopped
• 2 cups button mushrooms, halved
• 2 cups oyster mushrooms, chopped
• 1 cup brown rice, uncooked
• 9 cups organic free range fat free chicken broth
• 1 cup skim milk
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 chicken breasts, cubed
• salt and pepper

1. Add the olive oil to a heavy duty soup pot and add cubed chicken breasts, cook on medium heat for 2-3 mins, or until chicken is just barely browned.
2. Add chopped onions, carrots, celery, and garlic.
3. Saute till soft.
4. Add chicken broth, rice, bay leaves, and dried thyme.
5. Cook until soup reaches a boil and reduce the heat to low.
6. Simmer on low for 1 hour, covered.
7. Add milk and mushrooms.
8. Now is a good time to add salt and pepper if using.
9. Keep simmering on low, covered, for another 30 minutes.
10. Yum!
11. (You can also garnish with some parsley but I personally don't like parsley).

olive oil, onions, carrots, celery, garlic, button mushrooms, oyster mushrooms, brown rice, chicken broth, milk, bay leaves, thyme, chicken breasts, salt

Taken from www.food.com/recipe/chicken-rice-soup-with-lots-of-mushrooms-300860 (may not work)