One-Pot Chicken & Rice Soup


– 2 tablespoons unsalted butter – 3 medium stalks celery, finely chopped – 2 medium carrots, thinly sliced – 1 small yellow onion, finely chopped – 8 ounces cremini mushrooms, thinly sliced

– 3 medium cloves garlic, finely chopped – 3 cups shredded cooked chicken breast – 8 cups reduced-sodium chicken broth – 3 tablespoons lemon juice – 1 tablespoon dried tarragon

– 2 teaspoons dried basil – 1 1/4 teaspoons salt – 1/2 teaspoon ground pepper – 1 1/4 cups quick-cooking brown rice (see Tip) – 1 tablespoon fresh tarragon leave


Melt butter in a large Dutch oven over medium-high heat. Add celery, carrots and onion;  cook, 

 stirring occasionally, until slightly softened, about 4 minutes. Add mushrooms and garlic; cook, 

stirring occasionally, until most of the liquid from the mushrooms has evaporated, about 4 minutes. 

Stir in chicken, broth, lemon juice, dried tarragon, basil, salt and pepper. Bring to a simmer over high heat. 

Stir in rice; cover, and reduce heat to low. Cook, undisturbed, until the rice is tender, 10 to 12 minutes. 


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