lemony chicken & rice soup

• Ingredients:
• 2 tbsp EVOO
• Yellow onion, chopped 
• XXXL carrot, peeled, chopped
• Large handful of celery, chopped
• 3 cloves garlic, minced or pressed
• 1 carton low-sodium chicken broth
• 5-6 dried mushrooms
• 1 tsp dried oregano or thyme
• Kosher salt
• Freshly ground black pepper
• 1/2 cup uncooked white rice
• Shredded rotisserie chicken 
• ½ tsp turmeric
• Juice of 2 lemons

—In a large pot over medium heat, heat oil. Add onion, carrots, and celery and cook, stirring,  until softened, about 7-10 minutes.

—Add garlic and cook about 1 minute more.

—Add broth, mushrooms, oregano/thyme; season with salt and pepper. Bring to a boil.

—Add rice and reduce heat to medium-low. Simmer, stirring occasionally, until rice is cooked through, about 20 minutes.

—Add chicken, tumeric, and lemon juice and return to a simmer for 5-10 minutes

—Serve in a big soup mug, ideally with homemade focaccia on the side.