Chicken, Ranch, Rice Soup

Can I just say...YUMMO! We loved this one, but really would I post one that we didn't love?? The kids loved it, Mark loved it....it's a keeper! Another winner from Picky Palate.

Ingredients:
2 Tbsp olive oil
1 med onion, chopped
2 large carrots, peeled and chopped
3 stalks of celery, chopped
3 Tbsp of minced garlic
2 large boneless, skinless chicken breasts, shredded
1 cup dry rice, steamed (will be about 3 cups)
64 oz chicken broth
1 Tbsp dry Ranch dressing seasoning
1/2 tsp kosher salt
1/4 tsp fresh cracked pepper
2 Tbsp dijon mustard
1 tsp hot sauce (I did not add)

Directions:
Heat oil in dutch oven over med-high heat. Add carrots, celery, and onion and cook for about 7 minutes. Add garlic and saute another minute or so. Add chicken, chicken broth, and then seasonings and mustard. Turn to low and let simmer until time to serve. I garnished with a little parsley and served with yeast rolls.

Jill