* 4 cups low sodium chicken stock
* 2 tablespoons extra virgin olive oil
* 3/4 pound boneless skinless, cut into small pieces
* 2 tablespoons chopped fresh thyme
* 1 bay leaf
* 1 onion, finely chopped
* stock of celery, finely chopped
* 1/2 pound mushrooms, sliced
* pepper
* 2/3 cups brown rice
* 2 cups arugula, chopped
* 1 cup fresh basil leaves, shredded or torn
* 1 teaspoon grated lemon peel
Preparation
In a medium size soup pot, bring the chicken stock and 2 cups water to a low boil.
Meanwhile, in another soup pot, heat the olive oil, over medium-high heat. Add the chicken and cook, stirring, until lightly browned, about 5 minutes. Add the thyme and bay leaf, then stir in the onion, celery and mushrooms; season with pepper. Cover the pan and cook the vegetables until softened, 6-7 minutes.
Pour the hot stock over the vegetables and bring to a boil. Stir in the cooked brown rice. Remove from the heat and add the arugula and basil to wilt. Stir in the lemon peel, discard the bay leaf and season with touch of pepper.
