Chicken Mushroom and Rice Soup

1. In a large pot, cook onions and garlic in the olive oil over medium heat until onions are translucent and garlic is lightly browned.

2. Add two 32 ounce boxes of chicken broth, raw chicken breasts, butter, parmesan rind, bay leaf, pepper and nutmeg to the pot. Boil for 15-20 minutes until chicken is tender and cooked throughout. Remove chicken from the broth, cut it into cubes and set it aside.

3. Add mushrooms to the pot and cook for 5 minutes until tender. Add frozen peas and cook 1-2 minutes until thawed and bright green.

4. Add chicken and rice into the pot and stir. Take 1 minute to smell the ah-mazing aromas that come from the pot. Remove bay leaf and parmesan rind. Garnish with parsley and parmesan cheese and enjoy!!