Chicken Mushroom And Rice Soup

1. 1

   1. In a large pot, cook onions and garlic in the olive oil over medium heat until onions are translucent and garlic is lightly browned.

2. 2

   2. Add two 32 ounce boxes of chicken broth, raw chicken breasts, butter, parmesan rind, bay leaf, pepper and nutmeg to the pot. Boil for 15-20 minutes until chicken is tender and cooked throughout. Remove chicken from the broth, cut it into cubes and set it aside.

3. 3

   3. Add mushrooms to the pot and cook for 5 minutes until tender. Add frozen peas and cook 1-2 minutes until thawed and bright green.

4. 4

   4. Add chicken and rice into the pot and stir. Take 1 minute to smell the ah-mazing aromas that come from the pot. Remove bay leaf and parmesan rind. Garnish with parsley and parmesan cheese and enjoy!!

* Per serving · 4 servings · Values may vary.