Chicken Shiitake and Wild Rice Soup
Ingredients
The soup base
-
1
tbsp
butter
-
1
small
onion
-
1
tbsp
flour
-
6
cups
less-sodium chicken broth
-
3
cups
water
-
2/3
cup
chopped carrots
-
3
cloves
garlic
-
2
stalks
celery
-
14
oz
boneless, skinless chicken thighs
The rice and mushrooms
-
4.5
oz
long grain rice & wild rice combo
-
1/2
cup
brown rice
-
4
oz
shiitake mushrooms, sliced
The finishing touches
-
2
tbsp
light sour cream
-
to taste
salt and fresh pepper
Instructions
- Melt butter in a large pot over medium heat and sauté the onion until soft.
- Add flour and sauté for another minute.
- Pour in chicken broth, water, carrots, garlic, celery, brown rice, and chicken thighs; cover and simmer for 20 minutes.
- Add the wild rice mix and its seasoning packet, long grain rice, and mushrooms; simmer covered for 25 minutes, stirring occasionally.
- Remove chicken, shred it, and return it to the pot.
- Stir in sour cream and adjust thickness with more water if needed; season with salt and pepper before serving.
Nutrition Facts (estimated)
Servings
8
Calories
200
Total fat
4g
Total carbohydrates
27g
Total protein
13g
Sodium
844mg
Cholesterol
42mg
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