Chicken and Mushroom Rice Soup

Directions

Heat a 4-6qt stockpot over med-high heat. Add one tbsp of olive oil, then add your chicken breast and cook until done. Remove your chicken and set it aside to cool. Return that same pot to medium heat and add your onion, carrots, celery, and salt. Allow the veggies to sweat and deglaze the pan. Add mushrooms, seasoning, garlic, and rice. Cook until the bottom of the pan starts to create a fond, or layer of brown sediment. Add your cream to deglaze the pan being sure to scrape any brown bits from the bottom of the pot. Then add your stock.  Chop your chicken into bite-sized pieces and add it back to the pot. Cook the soup over medium heat for 45 minutes, covered, or until the rice is cooked through. Taste for seasoning and enjoy!