Comfort food Chicken Soup

2 Tbls EVOO
1 small onion, finely chopped
2 celery stalks, cut into little pieces
1 carrot, peeled and cut into little pieces
1 cup mushrooms, sliced
4 springs of fresh thyme
8 cups organic chicken broth
1/2 cup brown rice
2 eggs
About 2 cups of shredded chicken meat off of a rotisserie chicken
1/2 cup frozen peas, thawed
salt & pepper
parsley for garnish

In a large pot, heat olive oil and saute onion, celery, and carrot for about 5 minutes. Turn to medium high and add mushrooms, cook for about another 10 minutes. Add thyme and chicken broth, bring to a boil. Stir in rice. Reduce heat to low, cover and simmer until rice is cooked, about 20 minutes. Turn off heat, and remove the thyme sprigs.

Blend eggs in a blender, while still running, drizzle in about 1/2 cup of the soup broth. Pour that mixture into the pot and cook on low heat. Whisk until the soup thickens - about 5 minutes. Add chicken and peas, cook until warmed through. Season with salt & pepper. Serve and garnish with parsley.