Made another variation on chicken soup today- the mushrooms, peas and rice really came out nice! This is a good spring time soup because of the peas and the mushrooms.
It was packed full of goodies- don't worry if it doesn't look like a ton of broth. If you get really stuck trying to add more chunks, use a little hot water if needed.
Bring 1 quart good quality chicken broth to a boil in a large covered pan.
2 diced carrots
2 stalks celery, diced
1/2 diced yellow onion
1/3 C white basmati rice (or other quick cooking rice)
Cook, covered on medium for 15 minutes, or until veggies and rice are cooked through.
Add 2 C thin sliced mushrooms and cook for 2-4 minutes or until mushrooms shrink a bit.
Add and bring up to temperature:
1 cup or more of cooked chicken pieces
1-2 cloves garlic, minced
1/2 C frozen green peas
1/2 tsp dried tarragon
up to 1/2 tsp freshly cracked black pepper
salt to taste
Serve hot. Optional serve with crackers, whole wheat toast, or cheddar cheese.