Chicken Veggie Soup

Here's a yummy and healthy chicken soup.

Ingredients
2 tbsp olive oil
1 lb mushrooms (porcini, shiitake, or portobello) rinsed and chopped
3 stalks of celery, chopped
1 large clove of garlic minced (we added 2 since we like garlic)
1 bunch of green onions, chopped
2/3 brown rice, cooked
4 cups low sodium chicken stock, divided
2 5oz of chicken breasts, cooked and cubed
Sea salt and pepper to taste
4 tbsp plan low fat yogurt as garnish (we left it out and it was still yummy!)

Directions
1. In a nonstick skillet, heat oil over medium high heat. Add mushrooms, garlic, celery and onions and saute for 4 minutes. Remove from heat and set aside.
2. Place 2/3 of cooked vegetable mixture and cooked rice in a food processor. Add 2 cups of broth and process until smooth.
3. Combine blended rice and vegetable mixture with remaining broth into a Dutch oven or soup pot. Transfer remaining cooked vegetable mixture from skillet to pot.
4. Add chicken cubers to pot and mix gently. Add salt and pepper to taste. Heat through. Serve hot with a dollop of yogurt for garnish.
(by Tosca Reno)