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Chicken Shiitake and Wild Rice Soup

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My family loves this Chicken Rice Mushroom Soup, it’s so hearty soup and and perfect when you want comfort food.

My family loves this Chicken Rice Mushroom Soup, it's so hearty soup and and perfect when you want comfort food.

We love this any type of chicken soup in my house, Chicken Noodle Soup is a staple, and Chicken Avocado Soup is loved by all. This chicken and rice soup has also become a staple and is on constant rotation in my home on chilly nights. 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.

Chicken and rice soup is so easy to make. 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!)

How To Make Chicken Rice Mushroom Soup

For the wild rice combo, I use a Carolina Long Grain and Wild Rice packet. If you can’t find that brand, you could use Rice a Roni Long Grain and Wild Rice.

More Chicken Soup Recipe You Make Enjoy

Chicken Rice Mushroom Soup

4.91 from 30 votes
My family loves this Chicken Rice Mushroom Soup, it's so hearty soup and and perfect when you want comfort food.
Course: Dinner, Lunch, Soup
Cuisine: American
My family loves this Chicken Shiitake and Wild Rice Soup, it's so hearty soup and and perfect when you want comfort food.
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Yield: 8 servings
Serving Size: 1 -1/2 cups


  • 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 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.

Last Step:

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Serving: 1 -1/2 cups, Calories: 200 kcal, Carbohydrates: 27 g, Protein: 13 g, Fat: 4 g, Cholesterol: 42 mg, Sodium: 844 mg, Fiber: 2 g, Sugar: 2 g


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285 comments on “Chicken Shiitake and Wild Rice Soup”

  1. I’ve made this numerous times and it’s so delicious and healthy. Can you freeze it for future use?

  2. Loved this soup! I had to use baby bellas because my store didn’t have shitake mushrooms. Also bought the Rice a Roni brand wild rice because it was all that was available. This is a very comforting soup for a cold night.

  3. Oh my goodness!!! This is one of the most delicious and satisfying soups I’ve had. Seriously amazing.

  4. This soup recipe looks delicious. I watched the video that accompanied this recipe. In the video you add a spice packet. It is not mentioned in the recipe at all. Would you be able to share what spice packet you added in the video. Or maybe suggest one for your followers.
    Many thanks,

    1. Yes! I just put in 1 cup of brown rice in step 3 and it turns out great. Since the wild rice mix comes with a seasoning packed, usually I’ll just add some oregano/parsley/basil to the soup to give it extra flavor if I’m only using brown rice.

  5. Yummy! This recipe is perfect and tastes like it took a lot of effort to make. I will be adding this recipe to my make again soup list. I love the flavor from the mushrooms. I will be taking leftovers to work for lunch tomorrow.

  6. An instant pot or slow cooker adaptation would be great for this recipe! One of my fav soups. Maybe one day I’ll mess around with the IP and try to convert it

  7. We LOVE this recipe!!! I use a shredded rotisserie instead of chicken thighs. I just add it after I add the wild rice.

  8. Avatar photo
    beverly antone

    Hi just wanted to know if you could freeze this recipe and some others of yours in the recipes it doesn’t say anything about storage can you please help with this please thank you 

  9. Great -nice taste. I added a bit of pepper flakes.. Just a bit of spice! I will do it again and for company!

  10. Avatar photo
    Nicole Gregory

    Love making this soup when the cold weather hits. Easy to make and hearty enough to eat on its own.

  11. Made this recipe as the weather started getting a bit cooler out. It was a home run. We also have a now one year old and blended this soup down a bit and it was some of her first solid foods. She absolutely LOVED it. I assume the sodium might be a little high because of the flavor packet, but seeing her clap her hands after the first bite was totally worth it.

    Is this recipe possible to be made in a crockpot? Just wondering.

  12. Hi Samantha, I have made this on the stove top before and I just sauteed the onions, celery, carrots, etc. and added the spices, then added the chicken stock and the chicken, plus the wild rice and cooked until the chicken was done. Then I followed steps 3-6 as written, but just on the stovetop. You just have to make sure that you don t cook the chicken too fast (not too much heat), because it won t be as tender as compared to cooking it slower on low heat. I hope this helps! Please use your best judgement!

  13. LOVE this! Made it directly as is (but added not carrots and celery!) and no one needed to doctor it up, which in my house is rare! Great soup! 

  14. Have you heard of Banza rice made from chickpeas? I haven’t tried them yet but was curious of your opinion. A friend found them at Target.  

  15. Love this recipe! My husband immediately said, “you can make this again!” What would be some suggestions for freezing?

  16. Those rice seasoning packets are super high in sodium and have a lot of filler. It seems simple enough to just use your own seasoning. I bet thyme alone would be delicious in this soup recipe, and then you can add more salt or pepper as needed.

  17. Absolutely delicious! Made it exactly as written, was unsure of the sour cream, but used it anyway …all raved! Thanks Gina

  18. Oops! Not sure I gave you the 5 stars this recipe deserves!! (this is my first time leaving a comment 🙂 )

  19. OMG Delicious!! Thank you for all your wonderful recipes. You are helping to make my “get healthy journey” just a little easier 🙂

    On another note, I use to be able to print the recipe and photo but now when I select print it will only print the recipe. Did something change on your site or do you think it’s an issue on my end? I love to include the photo if possible.

    Thanks Gina!

  20. could you make this with already cooked chicken? how would that change up the recipe? thank you

      1. Avatar photo
        beverly antone

        Hi just wanted to know if you could freeze this recipe and some others of yours in the recipes it doesn’t say anything about storage can you please help with this please thank you 

    1. I made this with frozen cauliflower rice and no sour cream. I found an Uncle Ben’s wild rice copycat recipe online and used that spice blend. I just put in the spices and cauli rice at step 4. It was absolutely delicious. I honestly think it would be great with just about any blend of spices you use.

  21. Can you tell what seasoning I green color was used? Nothing about it  mentioned in the description. Thank you

  22. I have made this soup twice in two weeks….. Seriously one of my favorites now!!!!
    Thank You So Much for sharing!!!

  23. Made this recipe for a relative after surgery, she loved it. It was warm and comforting, easy to digest, perfect simple food. I did end up adding a bit of “better than bouillon” to add more flavor. In the future will not add water, just use ALL broth.

  24. Made with left over roasted turkey and added 1/2 tsp of organic poultry seasoning.  I also soaked porcini mushrooms bc that’s all I had.  I threw in the water from soaking for woodsy flavor.  Delish!

  25. Does the soup taste much like sour cream? My significant other loathes sour cream and will say he can taste it in anything I use it in. Is there something I could replace the sour cream with to retain the creaminess of the soup? It looks great and I will be trying it very soon!

    1. I’m not a huge fan of sour cream either but always use it when I make this soup. You can’t really taste it, it just makes it creamy. 

    2. Plain Greek yogurt is an excellent substitute for sour cream. We use it as a substitute for salad dressings, dips, on baked potatoes, in cream soups, etc. The 0% fat Faje is excellent with no added fat to your recipe.

  26. Avatar photo
    Manal Elmosaly

    Amazing!!! Your recipes are always winners in this household! The idea of putting the rice and seasoning packet is genius! Delicious 🙂 

  27. Avatar photo
    Terri Le Donohue

    What is the seasoning for the wild rice? I don’t have that. What can I put in instead. Thnx!

  28. I wanted to send my condolences on the loss of your Father . He will always be with you in your cherished memories. I still miss my parents but always say goodnight to them and wish them well every night before we went to bed. God bless you and thanks for all you recipes. Love, Evelyn

  29. I made this soup for dinner last night and while it was good it was even better warmed up for lunch today. This is a nice filling soup.

  30. I’ve made this recipe many times, and it always turns out delicious. I decided to try it in my Instant Pot for the first time this weekend. Once again, it came out perfectly!

    I used the Sauté function to cook the onion as directed, then added the rest of the ingredients (even the wild rice). I used the Soup function and set the cook time at 25 minutes. As with most soups, it took awhile to come to pressure. But, after the 25-minute cook cycle, the chicken, veggies and both types of rice were fully cooked and ready to eat! I did a Quick Release, then shredded the chicken, added the sour cream and served. The entire cook time was probably 45 minutes, including the time it took to come to pressure.

    Long story short: Highly recommend using the Instant Pot if you have one! It eliminated adding the wild rice in the second step, and I didn’t have to stir/watch the simmering pot.

    Note: I always make a few recipe adjustments that might affect your Instant Pot results. I used frozen chicken breast tenderloins instead of chicken thighs, and white rice instead of brown. (Added bonus to subbing in chicken breasts: this brings the Points value down to 3 Freestyle Points per serving!)
    If you’re using chicken thighs and brown rice, you may just want to add a bit more time.

    I also omit the mushrooms whenever I make this…it’s just the two of us, so we find the mushrooms get soggy when reheating. You could always add the mushrooms after the pressure cycle is complete. (Do a Quick Release, throw the mushrooms in, then use the Sauté function to bring the soup to a simmer and cook the mushrooms.)

    Thanks for another great recipe, Gina! And happy cooking to all my Instant Pot friends.

  31. I just made this tonight.  It was so good!! The only variation I did was remove the sour cream entirely from the recipe.  Still came out so flavourful and delicious.  

  32. This is a go to staple in my home!  Easy prep, freezes beautifully and is hearty enough for a good meal!

  33. I just made this and it was simple and great! The family enjoyed it. I served with tortillas and they wrapped some in it and ate it right out the bowl. I totally forgot the sour cream but it wasn’t missed. Thanks for the recipe!!!

  34. Made this precisely as directed except subbed chicken breast for the thighs to cut down on points. To me, it was a bit bland so I added a few chicken bouillon cubes, a few sprigs of fresh thyme and some salt… it tastes great with the additions. The shiitakes don’t do much for the flavor, you could sub in baby Bella’s or buttons if shiitakes are pricey where you live.

  35. Pingback: Winter Recipe Roundup – Mindful Eats Winter 2017 | The Mindful Mom Blographer

  36. Avatar photo
    Heather Argueta

    Im confused …..simmer on both stages of added ingredients. My chicken is not cooked? Where do you boil this soup ? did I miss this ?

  37. Hi Gina,

    I was wondering if this could be made in the crock pot and how you would do it?

    Love this recipe! Thank you 🙂

  38. Hey Gina,

    If this is IP firendly, can you suggest when which items are added? Can rice and chicken go in together? Is 15 mins sufficient?


  39. Pingback: Fall Recipe Roundup – Mindful Eating 2017 | The Mindful Mom Blographer

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  41. When I make something requiring heavy cream etc, I use low fat condensed milk or coconut milk. The dish will come out rich and creamy without all that fat. Coconut milk will also add another twist in flavor.

  42. So, I made this soup but changed a few things… I went with chicken breasts that I cooked in a separate pot (I actually cooked them with a sous vide cooker) and then sliced and added to the soup at the end. I also did not add the sour cream (trying to make it as healty and low fat as possible). It was FANTASTIC. I would have had no idea it was a low fat recipe if I had not have made it myself.

  43. Just made this tonight for my work lunches for the week. This was so easy to make and it takes great! Your recipes and meal plans have become a staple in my home ND with my family ????.

  44. This is on the stove right now. I am super excited to try my first recipe of yours! I however come up with 5 points for  8 servings. Could I have done something wrong? My broth is 4 points for 6 cups so maybe it is there?

  45. Made this for my sick hubby today and he loved it so much he went back for seconds. Easy and delicious!!

    1. It is gluten free. The only way it wouldn’t be is if you added regular flour instead of gluten free flour.

  46. Delicious!  I’ve loved every recipe I’ve made of yours so far, and I’m not exactly the best cook in the world!  

  47. Pingback: Meal Plans January 13 – January 26 – Home Well Managed

  48. This soup was amazing! I didn't add mushrooms and I forgot to add onions. However, this recipe turned out delicious! I absolutely love it and I can't wait to eat it for lunch tomorrow!

  49. This soup sounds amazing, i'm not a fan of mushrooms. Would it still turn out if i didnt add the mushrooms ?

  50. I wish the recipe indicated whether the 1/2 cup brown rice is cooked or uncooked. Would make a big difference. I'm guessing cooked since it already seems like a lot of rice.

    1. I wouldn’t guess cooked since it has to simmer for 20 minutes, then simmer for another 25 minutes after you add the long grain/wild rice. 

  51. I just made this last night and it hits the spot in this cold weather.

    Just a note to any who have sensitivity/want to stay away from MSG….the Carolina rice mix contains MSG. I used Near East long grain and wild rice (original). Since it was an 6 oz box (bigger than the 4.5 the recipe called for) I omitted the brown rice. Still came out thick and creamy and delicious.

  52. I have long grain and wild rice from bulk. Any idea how much of each I need to be equal to a box or bag (mentioned above) of premixed rice?

    1. I just made this and ended up using a full cup of brown rice and about 2 ounces of uncooked wild rice…1/3 cup maybe? The package called for is only 4.5 oz, so if your weight is close you should be fine. The package is also seasoned, so adjust your seasoning to taste! I used some Penzy's poultry seasoning and it was wonderful.

  53. I made this last night and it is amazing! I have been making a creamy shitake soup for years and this is a delicious healthy replacement. I love the chicken thighs! Thanks!

  54. Avatar photo
    Kristi Obigho

    I made this last week and it was amazing! My mom used to make a version that was definitely not this healthy. Anyway, 2 things, 1. I seriously contemplated calculating the calories for the entire batch because it was SO GOOD and I couldn't stop eating it! 2. I'm making it again… about 3 days later….

  55. I'm wondering the same thing IIina Crouse is. I am fortunate to be able to buy wild rice from northern Manitoba, Canada, and it is only wild rice (which is actually a grass, not a true rice). What would the seasonings be in the packet you mention?

    1. I made it and used the seasonings from the recipe here:

      and it turned out fantastic! I used fresh sage and added thyme as well, otherwise followed the amounts exactly.

  56. This recipe caught my eye when i opened the newsletter this morning. I made for dinner and I love it

  57. This soup is a huge favorite in our family and among the many friends I've delivered it to. I use Uncle Ben's Long Grain and Wild Rice original recipe (or sometimes mushroom). I add a handful of chopped spinach, pinch of red pepper flakes and a glug of sherry. I typically forget the sour cream and it's still great.

  58. Do you chop te garlic cloves before you add to the soup? I have made ths wonderful soup before but I do not remember what I did!

  59. I made this on Monday. It was AWESOME! Twice as good the next day by the way. I had a 6.5 ounce box of the wild rice mix so I measured out the 4 oz., I did use the whole seasoning packet which I was worried about but it turned out perfectly. If you're considering adding the shitake stems I would definitely not do that – way too pungent and woody. I'd freeze them though for stock. Delicious! Thank you!

  60. This soup is absolutely amazing!!! Thank you! If i was just using brown rice, how much would you use to keep it simialr in calories? and is that cooked rice or dry?

  61. Made this today for lunch and it was fantastic. Will definitely become a staple for lunches in the winter.

  62. Does this soup freeze well? Also, is the celery stalk simply for flavor, or should it be chopped up and added to the soup?

  63. I forgot to add the seasoning packet… yesterday at dinner I added Mexican seasoning to mine, and today for lunch I added Curry powder. I loved both variations!

  64. Delicious and extremely easy. This was a hit with everyone- even the pickiest eater in our home. An instant favorite!
    Some changes I made with success (mostly due to necessity/using what I had on hand):
    I used a Costco roasted chicken
    I used chicken boullion instead of flavor packet
    I added chopped zucchini
    I sauteed all veggies (except shiitakes) first –to carmelize/bring out the flavor
    I used white basmati and locally grown wild rice

  65. Absolutely amazing recipe. I'm gluten free so couldn't use the rice seasoning packet and went with recommendation above to add 1 T. of Better-than-Boullion in lieu of that. I also added a can of evaporated milk at the end to make it a cream soup (and upped calories/points accordingly). Both of my sons liked it and one was even excited when I said we were having leftovers for dinner the next night!

  66. This may be a very stupid question, but do you cook the rice ahead of time, or do you put it in raw?

    1. Put it in raw. I know because, ironically, I'm in the middle of making this soup RIGHT now…and my house smells AMAZING! I can't wait for this soup to finish cooking.
      Good luck and bon apetit!

  67. I think this is my favorite soup recipe ever! We make it regularly. It makes SO much, I usually find a good excuse to bring one some to a friend.

  68. Avatar photo
    Abigail Stricker

    I have an onion allergy in my house, and all the flavor packets for the rices have dehydrated onions. I am going to have to make up my own flavorings, any ideas??

  69. This may have already been addressed, but any idea on how the garlic is prepared? Do the cloves just get thrown in peeled and whole?

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    Nicole Beardwood

    FYI – when I linked this to fb the thumbnail is the old picture. I'm making it tonight — but with turkey. Yummo!

  71. I made this for dinner tonight and it was amazing! I was just wondering… Why aren't the garlic and celery chopped?

  72. Gina, this looks so delish!!! I just finished prepping it but I put all ingredients in my crock pot on low…do you think this soup will turn out OK in a crock pot? It sure smells yummy! Thanks for the recipe! 🙂

  73. Made this tonight and it was delicious!! Addition of the sour cream was a must! Thanks very much!

  74. Can't wait to make this soup! Any tips on using the crock pot to make this instead of stove top?


  75. I recently made your original recipe and it was delicious! I was just wondering if the alteration in the chicken broth to water ratio changed the flavor at all? Thanks!

  76. I have this on the stove right now and it smells delicious. I have yet to taste it, but have high hopes for it. I have a question regarding the shiitake mushrooms that a previous poster had asked that no on ever answered. The recipe calls for 4 oz. Does that mean 4 oz fresh or 4 oz dehydrated? It makes a difference. I was clueless, bought both types and used both in the recipe. As they are the priciest item in the recipe, I'd really like to have a clear-cut answer on it. Is anyone able to give me any info regarding it?

    1. I just made it and I assume it is 4 oz fresh. I used 3.5 fresh shiitake (size of container in store at 4.99) and added some extra baby bella mushrooms I had on hand since I love mushrooms. It came out great–but the shiitake is the star of the dish! Also, I used some farro in place of some of the rice and it was wonderful too.

    2. Hi and thanks for answering. After getting all done with the dish and talking with my mom about it (she also has never used shiitake shrooms), we both decided it was meant to be 4 oz fresh. I realize you can put in as much or as little as you like to your taste, but I think the 4 oz fresh would be perfect. Again, many thanks for the response – it was very helpful! It turned out really well and is a definite repeater.

    3. I agree. I usually have some dehydrated around for my asian cooking as they prefer them for the stronger flavor and broth they help produce. So, Gina do you know which it is? Thanks!

  77. Since you first posted this, I have made probably 1/2 dozen times and it is always to rave reviews from whoever eats it…thanks for the reminder that it's that time of year again…

    Susan – Williamsburg, VA

  78. I have made this recipe quite a few times, it is delicious! I love it just as it is and sometimes I add some wing sauce for a fun twist. It also freezes very well. Thanks Gina for your wonderful recipes!

  79. I made this soup for dinner last night and it was FABULOUS! I had greek yogurt, so I subbed it in for the sour gram, and that was just fine. Thanks again, Gina, for another tasty hit!

  80. I just made this soup and it's so yummy! Thanks for another great recipe. I've made several meals from here before and they've all been great!

  81. This is going to be a crazy question, but is there any good substitution for the mushrooms? We are a house divided when it comes to mushrooms, and while this looks delicious, I would have to make it without them. Does anyone have suggestions for something I could add that would still provide some of the richness and depth of flavor? Or will it still be as tasty as it looks without them?

    1. I never add the mushrooms as we don't like them in our house, and it is still wonderful. I would give it a try! It's an amazing recipe.

  82. Avatar photo
    Jenny Cybulski

    We had this for dinner tonight and oh my was it good. Thank you so much for this recipe it is a keeper for sure.

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    Ohhh sounds good! Can't wait for the weather to start getting cold so I can give this a try!


  84. Avatar photo
    Jessica Smith

    My husband despises sour cream, and won't eat anything that even remotely looks "creamy". So I'm gonna try this without the sour cream (even thought I think it would be amazing). Not sure I could hide it from him.

    1. I always forget to add the sour cream, and I still think it's amazing! 🙂 I hope you loved it, too.

    2. Avatar photo
      Jessica Smith

      So I made it tonight, without the sour cream and it was delicious. Even my kids ate it (that's a rarity!). I'm not sure what it was supposed to taste like with the sour cream, but I happily omitted it. I also didn't add the seasoning packed for the rice, but instead added "Better than Bouillion" chicken flavor. Otherwise, I followed the recipe exactly. My in laws thought it needed a little salt and pepper, but the kids and I ate it without adding anything.

  85. This is the BEST soup! When I'm recommending your site to new WW members, I always suggest this recipe. Proof that a skinny soup doesn't have to be a watery broth 🙂

  86. This looks Yummy! I was wondering have you ever used lowfat buttermilk or fat free half and half? I have with great results, Going to try it with this, also there is a product called better than Bouillion that is paste, they have organic too, I love it! Thanks for posting

  87. Made this for dinner. It is addictive. Wow. So much flavor and perfect for this cooler weather that has settled in. Thank you.

  88. Avatar photo
    Cookin' Canuck

    It's like you made this soup for me. Chicken and shiitakes…in soup? That sounds like a bowl of heaven.

  89. I am back on WW and back to your website which helped me to lose 25 pounds the first time i was on WW. Well sad to say, i gained most of the weight back – but with some encouraging words from my husband – he told me to get back on the wagon and get back to cooking those dishes from that Skinnytaste site. LOL! I am sitting here planning next weeks menu and thought – i need a good soup! Came to your website and here is one just waiting for me. Thanks so MUCH. I still plan on purchasing that cookbook when it is published.

  90. Avatar photo

    Mmmmm, I love anything mushroom & chicken! The weather is getting colder in New England, and this soup will be perfect for dinner some night soon 🙂

  91. Avatar photo
    Katie Farinella

    Can you please clarify how many chicken thighs to add. It just states "14 oz boneless, skinless chicken thighs". Is this 1 14oz thigh?

    1. 14 oz is just shy of 1 pound so ask the butcher for a pound and you’ll have plenty, I’d not worry about the extra 2 oz it is only 1/4 more of meat at most.

  92. I just checked the WW points.. according to the stats you have their on the new points plus system it's only 5 points. Looks yummy.

  93. Avatar photo
    Jenna & Joe Kroner

    Just wondering how I could make this in a crock pot? If I could cook the chicken in the crock pot first and then add the rest? Not sure of the steps.

  94. Avatar photo
    lbrody210 (Leah)

    My soup didn't get as creamy as I had hoped it would…I have not had any yet, as it went straight into the freezer, but it is husband approved!

    Any thoughts on how to make it thicker like in your pic, as opposed to more broth-based?

  95. Hi Gina, will the soup turn out without the seasoned pack of rice? I bought unseasoned wild and white rice without any seasoning….

  96. I'm a student and a complete amateur in the kitchen. I figured I'd try and tackle this, and I'm so glad I did! It tastes SO good, and I have a whole bunch for lunches now! It can be really hard to eat healthy when all you want to do is just eat out at the university.

    I just wanted to say thanks for the recipe <3 It was easy to make, and it's healthy too! I'll definitely be referring to your blog for my meals now.

  97. Hi Gina, just have to say that I love your blog and it has become my go to place for dinners!

    Anyways, is there a way to make this recipe in the crock pot? The last time I made it I was wondering if that was a possibility!


  98. Avatar photo
    Andrea Pellicer

    Hi Gina,
    I can only find dried shiitakes, is it four ounces of dried or four ounces of fresh? Thanks!

  99. I have been meaning to leave a comment (something I never normally do). I have been using thiis site for ALL of my dinners for the last 4 months. I joined WW and was looking for healthy recipes. I have lost 30lbs since I started and I have to give you a special thanks. I have made over 20 of your recipes and EVERY SINGLE ONE is awsome. I know this is why I have stayed on track and I never feel like I am forfieting any flavor. Whenever I make a new recipe…from your site of course and it is out of this world wonderful… of course.
    I always say "gina never let's me down" you are spoke of in my household as if you are a trusted friend 🙂 thank you for making this journy so easy!

  100. Yummy! Ate on it all week for lunches–so tasty and filling! Used regular mushrooms–not a fan of shitake, plus regular were on sale. 🙂 Loved it!

  101. I doubled this recipe (wow, that was a BIG pot of soup!) and used 6 big chicken breasts instead of the thighs and it is a nice hearty amount of chicken. I then froze the soup in pint sized canning jars – perfect for the 1 1/2 cup serving, plenty of room for expansion at the top. I just warmed one up for lunch and it was delish! Thanks for all your great recipes!

  102. I'm reflecting the same comment as Anonymous above me- if you were replacing the chicken thighs with chicken breasts, how much would you use?

  103. I am making this right now and the kitchen smells wonderful. Thanks for the tip of the bullion cube as I try to stay away from the processed packages too. I have tired about 20 different recipes from your site and there was NOT one that we did not like. I found this site right after I joined WW and these recipes are wonderful since I don't have to worry about figuring points. And my husband loves all of them. He loves the fact that almost every day he gets a wonderful new meal. Thanks Gina! This blog is a God send!

  104. Made this over the weekend and thought it had a nice, mild flavor. Next batch, I'll probably omit the sour cream and add a dash of sherry intead – I think that would make it a bit more robust. I also may try using barley instead of rice just for a variation.

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    This was SO good!! I modified it for the crock pot, tho…that way it could cook from about 230 until after we back from the gym. It was great! Thanks! Just added a bit more water at the end because the rice had swollen so much. Used chicken breasts because I didn't have (nor do we care for thighs) and I did a mix of shitake and oyster shrooms. GREAT recipe!! Thanks so much!! Two of my three kids LOVED it!! My third just doesn't care for rice or pasta, so that was why he didn't like it. He didn't even really try it, tho, just had it in his head that he wouldn't because of the rice (he is 6…you know how those little ones are!!). Will definitely keep this one!!

  106. I try to cook with whole grains and as many organic, non processed foods as possible. The seasoning packets in rice blends and other processed foods often have a tons of msg, sodium and starches in them, this bothers me. Can you suggest some seasonings to substitute for that packet?

    1. I agree, I love organic, Better than Bouillion, they have beef chicken and veggie, and clam I think it's a paste so you adjust to your own needs,works great for a million recipes:)

  107. This soup is so delicious! The other commenters are right, those who hate mushrooms won't even taste them. So much flavor and it's the perfect comfort food for a cold winter day.

    For anyone else who might be concerned about this, I noticed that both rice packages suggested contain MSG, which I try to avoid. I bought the Carolina brand anyway, thinking that I could just omit the seasoning package and use a bullion cube instead, but the seasoning is actually mixed in with the rice. So I just went ahead and made it with that since it was too late to do anything about it at that point.

    I made it again tonight and this time found that Uncle Ben's makes a long grain and wild rice combo just like the other 2, except the seasoning packet is separate so you can omit it to use bullion instead. (That may be the case for the Rice-A-Roni as well but I didn't want to take the chance.) Thought this might help if anyone was lazy like me and wanted to just go with the packaged combo. 🙂

    Sorry for the long comment and thank you for another great recipe Gina!

  108. This might be a silly question, but do the chicken thighs go in uncooked? And the 45 minutes is enough to cook them?

    Thank you!

  109. I'm finishing making this today. I don't like using only chicken stock (the taste is meh) so I used chicken stock, water, and threw in chicken wings, carrot, onion, and celery last night and cooked for a good 5 hours to get the flavor comparable to homemade stock. I'll let you know how the full recipe turned out 🙂

  110. Gina, thank you SO Much for your amazing website. I've been making your recipes for a couple of months now and have not once been disappointed! This soup is fabulous and I have to stop myself from gobbling it up as I am dishing it out into containers. One question – do you think this would freeze well? It made so much – more than 1 girl can handle! Thanks!

  111. Thanks for posting this as a favorite. I'm going to have to make this this weekend! It's getting cold in Chicago and this'll be perfect!

  112. I'm planning on making this soup this week and I can't wait because of all the good praise it is getting!

    I only have one problem – I couldn't find a regular wild rice/white rice combo at the stores I checked. I did find the right combo in a Uncle Ben's box. It says it cooks in 5 min. so I'm assuming this is not the same thing you use. Can I still use the Uncle Ben's and do I need to make adjustments to the liquid?

    Thanks so much!!

  113. This soup was amazing! I don't like celery, so I added leeks instead, and I used fat free greek yogurt instead of sour cream. It didn't come out as thick as Gina's, but it tastes incredible! And the chicken is the absolute moistest. So easy and definitely a keeper!

  114. Avatar photo
    The thin person inside.

    It is cold and wintery with lots of snow today so I made this wonderful soup. I loved it! The soup was easy to make, tastes amazing and is very filling. Thanks Gina! I love your blog!

  115. Mine was thick like stew but not very creamy. Is the sour cream for flavor or texture? I was going to use greek yogurt instead of sour cream but realized I was out, so I didn't use either. And the 2 tbsps sour cream is for the entire pot, not per serving correct? (Sorry for the questions but I'm new to the kitchen and trying to learn.)

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    Trois Pommes Vertes

    Great soup recipe! I used part shiitake and part porcini mushrooms and it turned out delicious.

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    I made this for lunch today and it was delish! WAY better than opening a can! Thank you as always!

  118. I made this recipe tonight but tweaked it a bit to make it more of a casserole. LOVED IT! I kept the chicken thighs on the bone. let the rice absorb most of the broth then added a bit of a low fat cooking creme and a little of the lite sour cream. I then baked the whole thing in a casserole pan to brown the chicken and thicken up the rice. DELICIOUS!

  119. I made this again last night, and I just have to tell you that it's probably in my top 10 of your recipes. I love, love, love it!! I love that the leftovers are amazing, too. It's so easy and fabulous. Thank you so much!! I'm basically in maintenance mode now thanks to you!

  120. Gina I found your website about a month ago, I have probably tried over 10 recipes. My soup is simmering right now, while I prepare the apple nut bread that you posted recently. I have loved every thing I've made and so has my family and husband! Thanks so much for all your hard work and inspiration!! I find it very difficult to find simple, yummy and healthy recipes but I've finally found it! 🙂

  121. Gina,

    This is so good! I linked back to you (I think/hope) on my WIAW. Absolutely loved it…leftovers were even better! 🙂

  122. Okay so my mom doesn't like meat all that much.. what if i made this without chicken? How would that affect the points?

  123. it's amazing this recipe is still getting hits. I didn't subscribe to others but I still get the *this is amazing.*. I might have to make it again just because I keep hearing about how good it is. It was delicious.

  124. Just made this AMAZING soup. Did I mention it's AMAZING? 🙂 Thank you sooooo much Gina for this great blog!!! You make my life so much easier.
    Hugs and all my respect,

  125. I am not a big soup-eater, but this one is amazing!!! It is so delicious and tastes like something you'd find at a great cafe. I usually don't like leftovers either, but I ate this soup for lunch for like a week after and loved it! This is definitely becoming a staple at our house!

  126. My boyfriend and I absolutely loved this! I used a higher wild-to-long-grain rice ration, and no seasoning packet (the wild rice we end up comes on its own, not blended with other rice and not seasoned). It was a huge hit — we just finished the leftovers, and I'm already fielding requests for another batch 🙂 Thank you so much!

  127. I made this and thought it was pretty amazing considering I am not a huge fan of mushrooms! Love your blog and your recipes! 🙂

  128. Love this recipe! So hard to find things my whole family likes but this soup was a winner! Even my daughter, who I sometimes believe only loves cheese and bread, loved it. She even wanted seconds!

  129. Is the serving size on this 1 and 1/2 cups? The dash is throwing me off a little so I just want to make sure I'm reading it right.

  130. Looks great, definitely want to make it but I think I will cook rice separately. I don't like how rice expands next day in the soup. I'll just add rice to my bowl of soup when it'll be ready to eat.

  131. I'm making this right now and my house smells divine!! I can hardly wait to eat it!! I didn't have shitake mushrooms so I substituted button and I used leeks instead of onion.. I hope it's just as good! I'm excited about your blog.. Thanks for your posts

  132. This soup was amazing! WOW! I absolutley loved it! I used 8 ounces of baby bella mushrooms though since that is what I had and I used brown rice instead of white. It was just as great! Loved it.

  133. This soup was fabulous. My friends and family LOVED it. I will be making it again for sure. Thanks for all the great recipes! Elizabeth

  134. I misread the directions and used a brown/wild rice blend bagged mix for the 4.5 oz combo listed, which didn't come with a seasoning packet! So, I added a chicken and herb bouillon cube and the flavor still came out wonderful!

  135. Avatar photo
    Gina @ Skinnytaste

    I'm elated you all enjoyed this as much as we did! You can use breasts, but they should only cook 15 minutes, so you'd have to alter this.

  136. Another winner! This soup was so tasty and perfect for this cold winter day. My daughter loved it and I am going to have something to bring in my lunch all this week. Thanks so much! I love your site.

  137. I just have to say I LOVE your blog!!!! Everything I have made so far has been AMAZING! I just made this soup the other day and it was soooooooo tasty! I can't wait to make more of your wonderful recipes!

  138. This is absolutly the best soup i have ever made or tasted!!I just used fresh mushrooms!My husband had the sme comment!Excellant… Bernadette Borkowski

  139. I have left over cooked rotisserie chicken that's really easy to pick and shred….can I use that instead? If so, how much would you suggest and when should I add it to the soup? Thanks!

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    Gina @ Skinnytaste

    Although you can leave the sour cream out, I feel it really adds something to it! Thanks Tyt!

    Emanuela, I guess you could saute the turkey first then proceed as directed.

    So glad to hear it turned out good with the brown rice, I love brown basmati, I bet that would be great.

  141. I made this recipe last night and used brown rice in place of the white. It was very creamy and delicious. I served it to my husband and father in-law and both raved about it. They couldn't believe it was a skinny recipe!

  142. I made this for dinner last night and it was out-of-this-world awesome! Everyone loved it and said it tasted like it had been simmering all day.

  143. this girl can burn. This recipe came out excellant. I can't wait to put this in my husbands lunch tomorrow. I know he'll eat this one. I loved it. Wondered about that sour cream as I've never thought of that in soup. Make it ladies. It's good. Big thumbs up. !!!

  144. If you want to use brown rice in a recipe were white rice may have more the flavor you want, use brown Basmati rice…it is more like white rice, while still having the benefits of regular brown rice!

  145. could you use ground turkey rather than chicken thighs? and if so, how would i go about adding it? at the same time as the chicken thighs? thanks!!

  146. Interesting. I would never have though to add sour cream to this type of soup, but I'll bet it adds terrific flavor. This would be a quick soup to pull together after work too.


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    Gina @ Skinnytaste

    Disarmywife- LOL!! I must have been fast asleep when I wrote that, too funny! Thanks for the laugh!

    Sure you can leave the flour out, the rice thickens the soup plenty!

    And yes, you can use portabella mushrooms, but shiitake really makes this soup (imo)

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    Wistner Family

    Can I make this without flour?? will it make a difference? firstly dont have it, secondly watching gluten, ha.

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    This sounds great! I love soup so much, and am always looking for new light and tasty recipes to try!

  150. do you think bella shrooms would work? they are all i have on hand and a snow storm is in the works…


  151. Avatar photo
    a little lovely

    Just wanted to let you know you won my $25 giveaway on Whipperberry!! Email me at to let me know what you would like from my shop! thanks 🙂

  152. Saw this while I was at work today and thought it would be perfect for dinner. It was fantastic!!!!! So flavorful and hearty. Thank you for this awesome recipe!!

  153. This recipes looks absolutely Delish! (although I got a chuckle about the vegans using vegan sour cream…in a CHICKEN soup recipe! 😉 )
    I am defintely adding this to my MUST Make list!

  154. Avatar photo
    Gina @ Skinnytaste

    Kelexa, Trish – Thanks ladies!! I hope my recipes keep you on track and your family happy!

    Nikki- Thanks for noticing, it's 1 tbsp flour, I'll update now.

  155. i think you are amazing! i love love love all your food!!! i think i am going to start a diet called gina's way!!! 🙂 even my picky hubby thinks your food is amazing. i have also turned alot of people onto your site! keep up the good work!!!..i would like to see some more crock pot i just got a new one 🙂 hint hint! take care and god bless!! xoxoxoxox
    trish p.

  156. Quick question for you. You note to add flour after cooking the onion, but flour is not listed in the ingredients. How much flour should I use? This looks delicious! Thanks!!!

  157. First off I Love love love your blog. I have done WW in the past and it's been a bore and a pain. In the past I almost always had to cook a separate meal for my husband and daughter and I eventually got tired of doing that and the few things I could come up with that were quick and easy. Your blog has given me new hope! I have cooked several things already and my family has loved them! I was so excited to see this recipe because this is a healthier version of one of our favorite soups! Thank you so much for all the hard work you put into your recipes and your blog! Thank you for sharing it with us!

  158. Avatar photo
    Gina @ Skinnytaste

    Tracey, I use both, depends on the recipe. I feel in some recipes, as far as taste, white rice can't be substituted. In others, it's fine. You could try it with brown and see if it gets as creamy. If you do let me know how it turns out.

  159. I'm thinking I'll never need another cookbook or cooking website. I LOVE everything you post and the fact that you have the points right there. I don't have to calculate. I'm making the pulled pork, cilantro lime rice, and black beans tonight. I'm so glad I found this blog!!

  160. Looks awesome, I wonder if my kiddos would eat it…. Of course they could have hot dogs that night…. 🙂