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CHICKEN, SHITAKE MUSHROOM AND RICE SOUP

chicken, shitake mushroom and rice soup
What’s better on a cold day than a hearty soup? We love this recipe that takes only 10 minutes to prepare. And with the shitake mushrooms, it feels fancy – so serve it for company when the temperature drops!
PREP TIME:10 mins
COOK TIME:50 mins
YIELD:8 SERVINGS

INGREDIENTS

  • 1 tbsp butter – low salt
  • 1 small white onion
  • 1 tbsp flour
  • 6 cups low sodium chicken broth
  • 3 cups water
  • 2/3 cup chopped carrots
  • 3 garlic cloves
  • 2 celery stalks
  • 14 oz bonelessskinless chicken thighs
  • 4.5 oz long grain rice & wild rice combo  (I like Uncle Ben’s brand)
  • 1/2 cup brown rice
  • 4 oz shiitake mushroomssliced
  • 2 tbsp light sour cream
  • salt and fresh pepperto taste

 

DIRECTIONS

  • Melt the butter in a large pot on medium heat, then add the onion and saute until soft (not browned),  3-4 minutes.
  • Add flour to the pot, saute another minute.
  • Add chicken broth, water, carrots, garlic, celery, brown rice and chicken thighs, cover. Simmer 20 minutes, still on medium heat.
  • Add the wild rice mix along with it’s seasoning packet, brown rice and mushrooms. Simmer on low, covered, for 25 minutes, stirring occasionally.
  • Remove the chicken from the pot and shred, then return it to the pot and add sour cream
  • Add more water if the soup is too thick, and adjust salt and pepper to taste if needed.
  • Serve and enjoy!.
Serving: 1-1/2cupsCalories: 200kcalCarbohydrates: 27gProtein: 13gFat: 4gCholesterol: 42mgSodium: 844mgFiber: 2gSugar: 2g
recipe and image source: skinnytaste.com

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