Wild Rice and Mushroom Soup with Chicken

Ingredients

• 0.3 cup matchstick-cut carrots 
• 0.1 teaspoon pepper black
• 1 teaspoon bottled garlic minced
• 1 teaspoon butter 
• 2 cups chicken breast shredded cooked
• 0.5 teaspoon thyme leaves dried
• 4 cups less-sodium chicken broth fat-free divided
• 8 ounce pre exotic mushroom blend (such as shiitake, cremini, and oyster)
• 1 tablespoon olive oil 
• 0.5 cup prechopped onion 
• 2.8 ounce quick-cooking rice wild (such as Gourmet House)
• 0.5 cup bell pepper red chopped
• 0.1 teaspoon salt 

Equipment

• frying pan
• sauce pan
• dutch oven

Directions

1. Bring 1 1/3 cups broth to a boil in a medium saucepan; add rice to pan. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Set aside.
2. Heat oil in a Dutch oven over medium-high heat.
3. Add onion and next 4 ingredients (through thyme) to pan; saut 3 minutes, stirring occasionally. Stir in butter and mushrooms; saut 3 minutes or until lightly browned.
4. Add remaining 2 2/3 cups broth, rice, chicken, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally.