SOUP INGREDIENTS :

1 1/2 cups diced carrots
1 1/2 cups diced celery
1 cup diced onion
1 cup diced leeks
1 tablespoon olive oil
Vegetable cooking spray
2 cloves garlic, minced
1 (8-ounce) package sliced fresh mushrooms
1/4 teaspoon freshly ground pepper
8 cups organic low-sodium, fat-free chicken broth
1 cup rice blend mix of white, brown and wild rice, uncooked
2 1/2 cups cooked chopped chicken (I used white meat only from rotisserie chicken)
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme

SOUP MAKING PREPARATIONS AND DIRECTIONS :

1. Saute first 4 ingredients in a hot oil in a large lightly greased Dutch oven over medium-high heat 3 to 5 minutes or until vegetables are tender.
2. Add garlic, mushrooms and pepper; saute 1 more minute.
3. Add chicken broth; bring to a boil. Add rice, stirring well. Cover, reduce heat and cook 15 to 20 minutes.
4. Add chicken and cook 5 to 10 minutes more or until heated through. Stir in parsley and thyme before serving.