Chicken Vegetable and Rice Soup

Right now is seems that everyone is feeling a little under the weather. One is finally getting over it, one in the heart of it and one starting to feel it. Luckily whatever we seem to have in the house is more on the lines of a cold then the flu (knock on wood). I was originally going to make chicken and dumplings but instead decided on chicken, vegetable and rice soup.

Chicken, Vegetable and Rice Soup

2 chicken breasts
1 medium onion
2 garlic cloves
3 celery stalks
2-3 carrots
1 small to medium zucchini
5 mushrooms (about 1/2 cup chopped)
6 cups chicken broth
1 tbsp dried rosemary
1 bunch fresh thyme
1 tsp dried tarragon
2 bay leafs
1 cup brown rice
Salt and pepper

In a Dutch oven, cook the chicken in a little olive oil. While the chicken is cooking, chop all the veggies. When the chicken is almost finished cooking, add the onions. Cook until translucent. Add in the garlic and celery, cook until the celery is just starting to get soft. Remove the chicken, set aside, and add the carrots. Cook carrot until they start to get tender. Add the zucchini and mushrooms. Stir to coat. Add broth and herbs, bring to a boil then add rice.  Continue to simmer until the rice is cooked, about 20 minutes.

I added a little sriracha on mine for a bit of spice, I recommend it, but it is up to you. You could also omit the chicken and use vegetable broth for a vegetarian/vegan option.  I hope you enjoy and stay well!