Creamy Chicken & Mushroom Soup with Rice

Directions

1. Rinse and dry all fresh produce, then prep by mincing the garlic, and dicing the onion. Transfer them to a large bowl.
2. Slice the mushrooms and add them to the bowl along with the chopped onions and garlic.
3. Peel and thinly slice the carrots and dice the celery, then add both to the bowl.
4. Warm a medium saucepan over medium heat, then melt a knob of butter and swirl to coat the bottom.
5. Add the vegetables to the pan and cook, stirring occasionally, until they are tender, about 6–7 minutes.
6. Cut the chicken into medium pieces and season with salt and pepper; strip thyme leaves from the stems and set aside.
7. Add the chicken and thyme to the pan and cook, stirring occasionally, for 3–4 minutes until the chicken starts to brown.
8. Sprinkle flour over the pan and stir to coat the ingredients; cook about 1 minute, then gradually pour in broth and milk, followed by the rice and a pinch of salt.
9. Increase heat to bring the mixture to a boil, then reduce to a simmer and cook, stirring occasionally, until the rice is tender and the chicken is cooked through, about 10–15 minutes.
10. Ladle the soup into bowls and serve.