Instructions

Sweat the vegetables in stages

Heat the olive oil in a large Dutch oven over medium heat.

Add the carrots and celery first. Cook for about 5 minutes, stirring occasionally.

Add the onions and leeks. Continue cooking another 5 to 7 minutes, until everything is softened and fragrant but not browned.

Add the mushrooms last and cook just 3 to 4 minutes. The goal is to soften them without overcooking.

Add aromatics and seasoning

Stir in the garlic and dried onion powder. Cook for about 30 seconds, just until fragrant.

Build the soup base

Pour in the chicken bone broth, adding water if needed so the vegetables are well covered.

Add the pepper, optional oregano, bay leaf, and shredded chicken. Stir to combine.

Add the rice

Stir in all four boxes of the long grain and wild rice, including the seasoning packets.

Bring the soup to a gentle simmer. Cover and cook for about 20 minutes, or until the rice is fully tender.

Thicken if desired

If you want a thicker soup, whisk the cornstarch with a small amount of cold milk or creamer until smooth.

Slowly pour it into the soup while stirring. Simmer for a few minutes until thickened.

Finish the soup

Reduce heat to low. Stir in the remaining milk or creamer until the soup reaches your desired creaminess.

Add the fresh rosemary at the very end.

Taste and adjust with salt as needed.

Serve

Remove the bay leaf before serving. This soup is even better the next day and freezes beautifully.