chicken and rice soup with mushrooms and herbs

This recipe is warming, delicious, and easy to make; plus, you only need one pot! The herbs, garlic, onion, bone broth, and jasmine rice make for a flavorful soup!

(serves 4)

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Ingredients

• two chicken breasts

• six cups of chicken bone broth or chicken broth

• one cup jasmine rice (I used brown jasmine rice)

• one large yellow or red onion, diced

• four large cloves of fresh garlic minced

• one pound of fresh baby bella or white mushrooms sliced (around 20 whole mushrooms)

• three tbsp fresh thyme, minced

• three tbsp fresh sage leaves, minced (around 12 sage leaves)

• five fresh rosemary sprigs, minced

• 2 tbsp avocado oil or grass-fed ghee or butter

• one tsp turmeric powder

• sea salt

• black pepper

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Method:

• begin by preparing all of your ingredients and set them aside:

  • dice your onion

  • wash and mince your herbs

  • wash and slice mushrooms

  • mince your garlic

• In a large pot, add two tbsp of avocado oil, then add in the onion and garlic and saute until translucent

• Into the pot, add mushrooms and saute for one more minute

• Next, add in the herbs, rice, turmeric, salt, and pepper and stir

• Add uncooked chicken breasts to the pot, then add broth until everything is submerged

• bring to a boil; once boiling, reduce heat to a low simmer, cover, and cook for 30-40 minutes

• after 30-40 minutes, use a fork to shred the chicken breast, stir, and let simmer (uncovered) for another 5-10 minutes