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Chicken, Shiitake, and Wild Rice Soup

Author: Christopher Kosovich

Ingredients

  • 1 tbsp butter
  • 1 small onion
  • 1 tbsp flour
  • 6 cups less-sodium chicken broth Swanson
  • 3 cups water
  • 2/3 cup chopped carrots
  • 3 garlic cloves
  • 2 celery stalks
  • 14 oz boneless skinless chicken thighs
  • 4.5 oz long grain rice & wild rice combo I used Carolina
  • 1/2 cup brown rice
  • 4 oz shiitake mushrooms sliced
  • 2 tbsp light sour cream
  • salt and fresh pepper to taste

Instructions

  • Melt butter in a large pot on medium heat, add onion and saute until soft nut 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.
  • Serve.
  • Makes about 12 cups.