chicken and rice soup

By Breadguy

Ingredients

• 5 chicken thighs
• 2 T olive oil
• 1 T butter
• 1 onion - chopped
• 1 cup carrots - sliced
• 1 T minced garlic
• 12 oz. mushrooms - quartered
• 3 pints chicken stock
• 1 cup rice
• 1 cup frozen corn
• 1/2 t pepper
• 1/2 t salt
• 1/2 t Lawry's seasoning salt
• 1/2 t dried rosemary
• 1/2 t dried thyme
• 1/4 t red pepper flakes
• 1 T dried parsley
• 1/2 t dried chives
• 2 bay leaves
• 1/2 cup maple syrup

Preparation

Step 1

Heat oil over medium heat, season chicken with salt and pepper , cook until browned on both sides. Remove from pan , let cool , cut into 1/2 inch cubes.
In same pan , melt butter over medium heat until frothy , add onion , carrots, mushrooms and garlic. Cook for 5 to 10 minutes , stirring occasionally.
Add remaining ingredients , bring to a boil , then reduce to simmer , simmer for at least an hour.