Chicken, Ranch & Rice Soup

** Recipe from Picky Palate **
* 2 Tbl. extra virgin olive oil
* 1 medium onion, finely chopped
* 2 large carrots, peeled and sliced
* 3 stalks of celery, chopped
* 3 Tbl. fresh minced garlic
* 2 large boneless skinless chicken breasts
* 1 c. dry rice, steamed….comes out to about 3 c. cooked
* 64 oz. chicken broth
* 1 Tbl. dry Ranch Dressing seasoning
* 1/2 tsp. kosher salt
* 1/4 tsp. fresh cracked black pepper
* 2 Tbl. Dijon Mustard
* 1 tsp. hot sauce, like Tabasco (optional)
Heat oil into a large dutch oven over medium heat. When hot, saute onion, carrots and celery for 7-10 min. or until softened slightly. Stir in garlic and cook for 1 min. Stir in chicken & rice then pour in broth. Stir, then season with ranch seasoning, salt, pepper & add in Dijon and hot sauce. Reduce heat to low & simmer until serving. Taste and season accordingly.