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
- 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.