Onion, carrot, and celery in a little olive oil in a big soup pot. For me it was 1 onion (diced), about 3 carrots (peeled and diced) and about 4 thin pieces of celery (diced).
For my chicken, I just thawed and pan fried (w/pepper and granulated garlic) about 7 chicken breast tenders, then I let them cool and chopped them up and set them to the side. My rice was leftover from when I cooked it a few days prior, and where it was 1 cup dry (originally) I'd used a little bit..so again..it was a guesstimate on how much rice there was in there.
I'm also guessing on how much broth I put in. I had 1/2 a box (which when I poured into my measuring cup was about 2 1/4 cups) and then I made another 4 cups with hot water and 5 chicken bouillion cubes. *shrugs*. Note to self...don't go home and make soup unless you know you have broth!
I don't keep dijon mustard, but I keep spicy brown. So I used that. I also used probably double the amount of HV Ranch powder...and the 'optional' hot sauce..I used and doubled.
SO good. So comforting. Just what I needed. It made a ton, so I even have a good sized container to pop in the freezer for later. I love it when it works out that way!