Fall is knocking on our doors, and this soup recipe is the perfect way to kick off comfort food season. It’s cozy, comforting, and comes together in less than 30 minutes thanks to Minute Instant Jasmine Rice!
1. In a large Dutch oven or soup pot, melt your butter over medium heat. Once melted, add your onion, celery, carrot, and mushrooms. Season with salt and pepper (to taste), rosemary, thyme, and red pepper flakes. Sauté for 5-7 minutes, allowing the vegetables to soften and the mushrooms to release their moisture. Cook until most of the liquid has evaporated, and the vegetables are tender.
2. Add in your minced garlic and cook for another 30 seconds.
3. Sprinkle in your flour and stir to coat. Let the flour cook for 2-3 minutes to get rid of the raw taste, stirring occasionally.
4. Deglaze the pan with your white wine, gently scraping the bottom of the pan. Simmer and reduce by half (2-3 minutes).
5. Gradually pour in your chicken broth and stir until everything is incorporated.
6. Add in your shredded chicken, frozen corn, frozen peas, and cream. Adjust seasonings, if needed.
7. Bring to a simmer then add in 1 cup of Minute Instant Jasmine Rice. Cover and simmer for 5 minutes.
8. Finish with fresh parsley, to taste, and serve with your baked puff pastry. Enjoy!
