Chicken Rice And Mushroom Soup

Instructions:

1. In a large stock pot or Dutch oven, heat olive oil and 1 tablespoon of butter over medium-high heat.
2. Sauté onion, carrot, and celery until onions begin to caramelize, about 5-7 minutes. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
3. Add mushrooms, garlic, and remaining tablespoon of butter. Cook for 2 minutes, stirring frequently.
4. Sprinkle flour over the vegetables and stir until flour is cooked through, about 1-2 minutes.
5. Slowly pour 6 cups of chicken broth into the pot, stirring to scrape up any browned bits from the bottom.
6. Add shredded chicken, cooked rice, bay leaf, and chopped thyme to the pot. Bring soup to a low boil, then reduce heat to low and simmer for 10-15 minutes.
7. Remove bay leaf and season with additional salt and pepper, to taste.

Enjoy this comforting and flavorful chicken and rice soup with mushrooms, perfect for any meal of the day!