Cozy and comforting to the max! Thyme, sage and garlic sautéed with onions, carrots and celery then simmered with rice and shredded chicken in a gouda infused broth. This soup has some serious flavor and is super easy to make. You gotta try it!

INGREDIENTS – serves 3-4

2T butter
1/2 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1/4t salt
1/4t black pepper
1/2t thyme
2t sage

2T flour
4c chicken broth
2c water
3/4c brown rice
1 bay leaf

1c milk
1c gouda, shredded
1/4c parmesan, grated
1 chicken breast, cooked and shredded

INSTRUCTIONS

Bring a large pot to med-high heat. Sauté the onions, carrots and celery in butter with the garlic, pepper, thyme and sage for 3-5 minutes until they start to soften and the herbs and garlic get fragrant.

Stir in the flour then let it cook for about a minute before pouring in the broth. Give it a good stir, scraping any brown bites off the bottom of the pot then pour in the water, rice and bay leaf. Reduce to a simmer, stir together then top with an offset lid so that it can vent, cook for 30-40 minutes until the rice is cooked through and the liquid has thickened a little bit.

Stir in milk then turn off the heat. Sprinkle in about 1/4 of the gouda then stir it in until its melted in smoothly then repeat with the remaining gouda and parm. Stir in the chicken. Serve it up once the chicken is warmed up.

ENJOY!