Lemon Thyme Chicken Mushroom Soup

[foxfirefey]

This is a vague recipification of a thing I throw together for the majority of my lunches because it will make Sunday dinner and lots of leftovers. It is good if you like lemony things and need something that makes a ton of hearty leftovers with little effort. I use a large 6 quart slow cooker to manage the following, but it can also be baked in the oven for around 45 minutes without the rice involved.


* 1-2 pounds of chicken (I prefer thighs, but I suppose you can use breast)
* 2 cans cream of mushroom, reconstituted with chicken stock or water
* 1 onion
* 1/2 pound mushrooms
* 1-2 cups lemon juice (depending on how lemony you like things)
* 1-2 tablespoons thyme
* 2 cups brown rice (can also use white rice, your cooking time will probably be less!)
* Some butter or olive oil

Dice the mushrooms and onion. Reconstitute the cream of mushroom with chicken stock or water. Put the lemon juice, thyme, mushroom and onion bits into your broth.

Cup up the chicken into bite sized pieces. Put it into the bottom of your slow cooker or pan along with your butter or olive oil. Pour over your vegetabley broth.

Two options for rice:

* Include the rice in the slow cooker. This will extend the cooking time from around 1.5 hours to a bit over 4 hours for brown rice.
* Cook the rice separately however you like to cook rice. The soup will be thinner this way, but you can put it over the rice, and if you mix it with the leftovers they will be thicker. This is also a better option for pan cooking, which will take around 45 minutes at some 350ish degrees.