2 large boneless, skinless chicken breasts, cooked and shredded
2 cups long grain rice, cooked per instructions
8 oz mushrooms, quartered
½ yellow onion, diced
2 celery stalks, diced
2 carrots, peeled and diced
3 cloves garlic, minced
1 teaspoon thyme, chopped
6-8 cups chicken broth
¼ cup flour
2 tablespoons unsalted butter
1 bay leaf
1 tablespoon oil
Kosher salt and black pepper
Heat oil and 1 tablespoon butter in a large stock pot or Dutch oven.
Sauté onion, carrot, and celery over medium-high heat until onions just begin to caramelize. Season with 1 teaspoon salt and ½ teaspoon pepper.
Add mushrooms, garlic, and 1 tablespoon butter and cook for 2 minutes, stirring frequently.
Sprinkle ¼ cup flour over vegetables and stir until flour has cooked through, about 1-2 minutes.
Slowly pour 6 cups of chicken broth into the pot, stirring to scrape up any bits of flavor from the bottom of the pot.
Add shredded chicken and the cooked rice to the stock pot. Add the bay leaf and thyme. Bring soup to a low boil then reduce heat to low and simmer for 10-15 minutes.
Remove bay leaf and add more salt and pepper, to taste.