CHICKEN, RICE AND VEGETABLE SOUP

Chicken, Rice and Vegetable Soup image

Provided by John W Wenzelburger

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 14

1/2 cup uncooked white rice (Jasmine)
1/2 cup uncooked brown rice
3 -4 cups chicken broth or 3 -4 cups chicken stock
9 baby carrots, sliced ¼ inch
1/2 cup chopped white onion
1 stalk celery, sliced ¼ inch
4 cloves garlic, minced (1 reserved)
1/2 cup white wine
2 teaspoons poultry seasoning (and/or other Spices your choice)
1/2 lb boneless chicken breast, cut into ½ inch cubes
1 cup sliced mushrooms, large pieces cut in half
1 teaspoon Worcestershire sauce
salt
black pepper

Steps:

Mix, wash and cook the rice, I use a rice cooker.
Put 3 cups of chicken broth in a 3 qt sauce pan.
Add last cup of broth later IF you want it more soupy.
Bring to a slow boil.
Add Carrots, Celery, Onion and about three cloves of the minced Garlic.
Cover and simmer for about 15 min until vegetables are soft.
While broth mix is cooking, put enough wine in a shallow pan to cover the bottom about ¼ inch, then add spices and or Chicken seasoning.
Add last clove of the minced Garlic.
Mix well and bring to a slow boil.
Add chicken and cover, stir chicken every few minutes until cooked through.
When Chicken is done add contents of pan to broth mixture.
When Rice is done add to broth mixture along with Mushrooms and Worcestershire Sauce.
Salt to taste.
(Taste first; chicken broth can be salty).
Black Pepper to taste.
Simmer until mushrooms are soft then serve.