Soup is So Simple! Organic Chicken and Portobello with Rice Soup

For whatever reason I find chicken soup to be a serous comfort food. I think because one of my grandmothers always gave it to me when I was sick, so I associate that with a loving and caring grandmother. But she did give me canned soup. Maybe canned soup back then wasn't so bad, maybe it wasn't so good. I just don't know. But one thing for sure, I wouldn't touch that stuff while wearing a hazmat suit now. And, whether or not this can be associated with processed food that my grandmother ate, she did die of Alzheimer disease. Maybe an association, maybe not, but I make my chicken soup from scratch while still retaining the fond memories of time I spent with her, whether she gave me canned soup, or not. Plus, there's not a doubt in my mind if she had thought there was anything wrong with it, she certainly would have never given it to me. But, I'm not getting to the point. Here is the soup I made. It's organic, healthy, very simple and it's good!!

Organic Chicken and Portobello with Rice Soup

1 cup pasture raised cooked chicken breast cubed

1 cup organic Portobello mushrooms chopped
1 organic carrot chopped
1/2 cup organic uncooked rice (I used basmati  rice for this particular soup)
1 tsp organic onion powder
1 tsp organic minced garlic

2 cups organic chicken broth
4 cups organic mushroom broth

1/2 cup white cooking wine

Put it all in a pot except the wine. Bring to a boil and lower to a simmer and cook until the rice is tender and the carrots are done. Add the wine at the end. Season with pepper and salt (if you used low sodium broth) and enjoy! I bring it to work for lunch and it makes the day (especially a Monday) much nicer!