Chicken Rice Soup

Prep Time: 10 mins | Cook Time: 20 mins | Course: Dinner | Servings: 6 

Chicken rice soup with mushrooms, cilantro and green onions and a bit of salsa verde & sour cream stirred in at the last minute. This soup is quick and easy using precooked chicken.

2 Tbsp olive oil

1 onion, chopped

¾ cup short grain rice

1 qt water

1 qt chicken broth

3 cloves garlic, chopped

1 tsp garlic salt

1 tsp green goddess seasoning or onion salt

1 tsp onion powder

1 tsp basil

1 tsp oregano

8 oz mushrooms, sliced

3 cups cooked chicken, shredded or chopped

Salt and pepper, to taste

¼ cup salsa verde

Sour cream, a dollop

¼ cup cilantro, chopped

2 green onions, sliced

Stir olive oil, onion and short grain rice together until the onion is translucent. Add in the water and broth, garlic and seasonings and mushrooms. Cook about 10 minutes or until mushrooms are cooked through. Stir in chicken, cooking until warmed. Taste for seasoning and add salt and pepper to your liking. Ladle into serving bowls and stir in a dollop of sour cream and a tablespoon of salsa verde. Top with green onions and cilantro.