This soup is out of this world! Leeks and mushrooms sautéed with thyme then combined with shredded chicken and rice in a light parmesany broth. So cozy and so delicious without being too heavy. You’ve gotta try it!

INGREDIENTS – serves 4

6c chicken broth
1 chicken breast

2-3T olive oil
1/2 leek, chopped, light green and white parts only
10 mushrooms, sliced (shitake, cremini, button, etc)
1/4t salt
1/4t black pepper
1/4t thyme
Pinch red pepper flakes

2T flour
1c milk

1/2c rice

1c parmesan, grated

INSTRUCTIONS

In a medium pot, add chicken broth and breast. Bring to a simmer and cook the chicken through, about 15-20 minutes. Shred the chicken and reserve the broth.

Bring a large pot to medium heat. Saute leeks and mushrooms in olive oil with salt, pepper, thyme and red pepper flakes for 3-4 minutes. Sprinkle in flour, stir to coat and let cook for another minute. Pour in about 1/2c broth then stir until smooth then pour in the rest of the broth and stir until smooth. Stir in the milk and rice, reduce to a simmer, cover with a lid and let cook for about 15 minutes.

Remove the lid, turn off the heat then stir in about 1/3 of the parm at a time until its melted in.

ENJOY!