Chicken, Shiitake and Wild Rice Soup (WW 6pts)

By á-3948

This Was aHUGEhit with the whole family (my rice was a little crunchy next time I’ll work on that). Now IHATEMushrooms andLOVEDthis dish :).

Ingredients

• 1 tbsp butter
• 1 small onion
• 1 tbsp flour
• 8 cups (64 oz) fat free low sodium chicken broth
• 1 cups water
• 2 chopped carrots
• 3 garlic cloves
• 2 celery stalks
• 4 skinless chicken thighs
• 4.5 oz long grain rice and wild rice combo (I used Carolina)
• 1/2 cup long grain white rice
• 4 oz. shiitake mushrooms, sliced
• 2 tbsp light sour cream (vegans can use vegan sour cream or leave it out)
• salt and fresh pepper
• I let out the extra water, they may have been why my rice was crunchy ***

Preparation

Step 1

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, and chicken thighs, cover and simmer 20 minutes. Add wild rice mix along with it’s seasoning, long grain rice, mushrooms, salt and pepper to taste 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 and serve.

* I cut up the chicken in cubes ***