Red Rice, Quinoa, Chicken, and Mushroom Soup

Soup is a dish dubbed the comforting spirit for everyone when the dreary damp somber skies indicate autumn is coming. When enjoying soup, I always feel warm inside. Also, it is reminiscent of my childhood when I was sick. Soup was the dish that my mother always cooked for her children. However, another simple reason for cooking soup is to finish the rest of the excess kitchen food from the day before. Changing the flavor and adding fresh herbs and spices will make a very attractive new dish. Soup is indeed a heart warming dish for our tummies and gentle for our hearts.

Ingredients:
2 cups roasted chicken (Costco brand)
1 cup cooked red rice , quinoa or both
5 cups chicken broth
1/2 cup white wine
2 tbs olive oil
1 cup chopped white onions
2 garlic cloves, minced
3 cups fresh mushrooms – any kind, such as shiitake or portabella
1 cup sliced celery
1 cup carrots 
1/2 cup fresh chopped marjoram, parsley, thyme, and sage
Salt and pepper to taste 

Directions:
In a medium sauce pan, warm oil over medium-high heat. Add onions, garlic, celery, and carrots and cook for 5 minutes.

Add mushroom and white wine (cook for 3 minutes).

Add broth and bring to boil. Add chicken, , cooked rice and fresh herbs.

Reduce heat to low and simmer. Simmer for 15 minutes .

 

 

Season with salt and pepper. Ladle soup in a serving bowl and sprinkle with more fresh herbs and enjoy.

 *Any leftover cooked rice or quinoa is suitable for this recipe.