Chicken Shiitake and Wild Rice Soup
Try this Chicken Shiitake and Wild Rice Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
gluten free
red meat free
pescatarian
- 3 cups water
- 3 garlic cloves
- 1 tbsp flour
- 1 tbsp butter
- salt and fresh pepper to taste
- 1 small onion
- 1/2 cup brown rice
- 2 celery stalks
- 6 cups less-sodium chicken broth (swanson)
- 2/3 cup chopped carrots
- 14 oz boneless skinless chicken thighs
- 4.5 oz long grain rice and wild rice combo (i used caroli
- 4 oz shiitake mushrooms sliced
- 2 tbsp light sour cream
- Carbohydrate 22.1178463531767 g
- Cholesterol 46.2155729293851 mg
- Fat 4.55785960831769 g
- Fiber 1.49537502527237 g
- Protein 12.145116474769 g
- Saturated Fat 1.851400612974 g
- Serving Size 1 1 serving (222g)
- Sodium 94.9546156062192 mg
- Sugar 20.6224713279043 g
- Trans Fat 0.555363022229017 g
- Calories 180 calories
Melt butter in a large pot on medium heat, add onion and saute until soft but not browned, about 3-4 minutes. Add flour and saute another minute. Add chicken broth, water, carrots, garlic, celery, brown rice and chicken thighs, cover and simmer 20 minutes. Add wild rice mix along with it’s seasoning packet, long grain rice and mushrooms and simmer on low, covered 25 minutes, stirring occasionally. Remove chicken from pot and shred with two forks, return to pot, add sour cream and more water if too thick, adjust salt and pepper to taste if needed and serve.
