I feel the fall chill in the air, and I start thinking about warm, soul-satisfying foods. Nothing seems to say autumn better than soup. This recipe came together, using leftover chicken, paired with fresh vegetables and my favorite, healthy brown rice. Something hearty and creamy fits the bill on this cool November night.
Creamy Chicken Soup with Rice and Mushrooms
7 cups chicken broth, divided
1 cup brown rice
¼ cup minced fresh parsley
1 teaspoon dried Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon butter or Smart Balance
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
Kosher salt and fresh cracked black pepper
2 cloves minced garlic
2 tablespoons dry white wine
2 cups shredded cooked chicken
½ cup half-and-half
Bring 2 cups chicken stock, brown rice, and next 5 ingredients to a boil in a large saucepan. Cover, reduce heat, and simmer for 45-50 minutes.
Meanwhile, heat olive oil in a large skillet. Add onions and celery; sauté for 5 minutes. Season with kosher salt. Add garlic and white wine, and cook for another 5minutes. Remove from heat.
When rice is done, add vegetables to saucepan, along with remaining 5 cups chicken stock. Add chicken and bring to boil. Remove from heat and add half-and-half. Adjust seasoning.
Serve with a warm, butter-garlic baguette—perfect for a fall evening.
