For the Chicken:
- 2 Chicken Breasts (about 400 grams / 0.88 pounds), boneless, skinless – cleaned and pat-dried with paper towels
- 1 TSP Kosher Salt, to taste
- ½ TSP freshly cracked Black Pepper
- ½ TSP Paprika
- ½ TSP Garlic Powder
- ¾ TBLS Olive Oil (or any cooking oil you prefer) – for brushing on the foil and chicken breasts
For the Creamy Chicken Mushroom Rice Soup:
- 2 TBLS Unsalted Butter
- 2 TBLS Extra Virgin Olive Oil
- 1 large Yellow Onion – diced
- 2 large (about 500 grams) Carrots – diced
- 1.5 Celery Ribs – diced
- 6–7 Garlic cloves – minced
- 1/3 cup All-Purpose Flour
- 400 grams Mushrooms of your choice (I used a combination of Cremini and Champignons) – cleaned, rinsed, pat-dried, and thinly sliced
- 4 cups / 32 ounces Low Sodium Chicken Broth
- 2 cups Whole Milk
- 200ml Cooking Cream (Single Cream)
- 1 cup Water
- 2 TSP Kosher Salt, to taste
- 1.5 TSP freshly cracked Black Pepper, to taste
- 1 TSP ground Cayenne, to taste
- 1.5 TSP Crushed Red Pepper Chili Flakes, to taste
- 1 TSP Onion Powder
- 1 TSP Garlic Powder
- 1 TSP dried Thyme
- ½ TSP dried Dill
- ½ TSP Oregano Flakes
- Juice of 1 freshly squeezed Lemon (about 2 TBLS, optional)
- ½ cup uncooked Medium or Long Grain Rice
- Optional toppings: Freshly chopped parsley or coriander, drizzle of extra virgin olive oil, freshly cracked black pepper, freshly grated cheese, cooked bacon pieces, etc.