Chicken Shiitake and Wild Rice Soup
Chicken, wild rice and mushrooms are combined in this rich and hearty soup – the perfect Fall comfort food.
We love this soup in my house, I originally posted this a few years ago and it’s become a staple in my home on chilly nights. I’ve tinkered with the original recipe so if you have an older printout, you may need to reprint this one. The photo also needed a serious make-over because I was still working when I first posted this in 2011, and I probably took the photo the next day.
It was originally a make-over requested from a reader who asked me to lighten up her original recipe, which was loaded with butter and heavy cream. The beauty of this soup is you really don’t need all the cream, because rice is a natural thickener for soups and it actually gets thicker the longer it sits (you may even need to add more water the next day before reheating to adjust the correct thickness to your taste.) I add a little sour cream at the very end to give it a touch of cream, and it’s just delicious (my husband loves it!)
Chicken, Shiitake, and Wild Rice Soup
Servings: 8 • Size: 1 1/2 cups • Points +: 7 pts • Smart Points: 7
Calories: 200 • Fat: 4 g • Carb: 27 g • Fiber: 2 g • Protein: 13 g • Sugar: 2 g
Sodium: 844 mg (without salt) • Cholesterol: 42 g
- 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
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 and serve.
Makes about 12 cups.