image and recipe from Picky Palate
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 large carrots, peeled and sliced
3 stalks of celery, chopped
3 Tablespoons fresh minced garlic
2 large boneless skinless chicken breasts
1 Cup dry rice, steamed….comes out to about 3 Cups cooked
64 oz chicken broth
1 Tablespoon dry Ranch Dressing seasoning
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
2 Tablespoons Dijon Mustard
1 teaspoon hot sauce, like Tabasco (optional)
1. Heat oil into a large dutch oven over medium heat. When hot, saute onion, carrots and celery for 7-10 minutes or until softened slightly. Stir in garlic and cook for 1 minute.
2. Stir in chicken breast and rice then pour in chicken broth.
3. Stir, then season with ranch seasoning, salt, pepper and add in Dijon and hot sauce. Reduce heat to low and simmer until serving. Taste and season accordingly.
8 servings*This soup was really good! We loved it! I also really liked how simple it was to make. I cut this recipe in half.