Here's one of our favorite soups:
CHICKEN, BROCCOLI AND MUSHROOM SOUP
3 cups chicken broth
1–2 cups leftover chicken, or cook up some boneless chicken
1-1/2 teaspoon dried Oregano
1/4 teaspoon pepper
1/2 cup uncooked long grain rice
1 tablespoon olive oil
3 cloves garlic, finely minced
1 onion, finely chopped
1 carrot, finely chopped
Broccoli florets (as as much as you like... we add lots)
3/4–1 lb mushrooms, sliced (may use simple buttons or exotic)
1 cup milk or light cream (depends on how creamy you like your soups)
Shredded mozzarella for topping
In large saucepan, bring broth to a boil. Stir in chunks of cooked chicken, oregano and pepper. Add rice and reduce heat.
Meanwhile heat olive oil in pan over medium heat and sauté garlic, onion, carrot and mushrooms until tender. Transfer this to the broth mixture.
Add broccoli florets
Stir in milk or light cream and continue to cook, stirring occasionally, until rice and vegetables are cook
Serve in bowl and top with shredded mozzarella.
Quick and easy rolls to accompany soup:
1 or 2 cans of Pillsbury French Bread (depending on number of people eating), and slice into approximately 3-inch chunks. Place on pan and bake at temp listed on can... center rack of oven until they begin to turn golden. Depending on your oven, usually 8–12 minutes. Serve hot with soup. Enjoy!