Gluten Free Chicken and Rice soup with mushrooms

Today I wanted  to share with you one of the recipes I made last week at the beginning of my adventure in sugar free living

Gluten Free Chicken and Rice soup with mushrooms

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  • 1 cup brown rice
  • 1 Crockpot roasted chicken or  2 cups chopped chicken
  • 6 cups chicken stock
  • 1 package mushrooms
  • 1 tsp minced garlic
  • 2 Tbsp butter
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 small onion chopped
  • 1 cup frozen peas
  • 1 tsp Italian seasoning
  • 1 tsp ground pepper
  • 1 tsp salt

Begin cooking brown rice with 2 cups of chicken stock.  (Brown rice can take 40-50 minutes to cook)

If using a Crockpot roasted chicken, remove chicken from Crockpot, debone chicken and strain chicken broth.  (You can return the chicken bones to the Crockpot to make a batch a chicken stock)

Clean and slice mushrooms.  Saute mushrooms in a large skillet with butter and minced garlic.  Add 2 cups of chicken stock, onion, celery, carrots and peas.  Cook on medium until cooked through.  

Transfer contents of skillet to a large pot.  Add additional 2 cups chicken stock, chicken, salt, pepper, seasoning and cooked brown rice.  Cook until heated through.


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