Monday, October 7, 2013

Chicken, Wild Rice and Mushroom Soup

This is a very yummy chicken and rice soup. It makes a huge pot, so I freeze individual portions for my lunches.



Ingredients:

1 tbsp butter
1 small onion, diced
1 tbsp flour
6 cups less-sodium chicken broth
3 cups water
2/3 cup chopped carrots
3 garlic cloves
2 celery stalks, chopped
14 oz boneless, skinless chicken thighs
1 pkg. Uncle Ben's long grain rice & wild rice combo
1/4 cup brown rice
8 oz mini portabello mushrooms, sliced
2 tbsp light sour cream 
salt and fresh pepper, to taste

Directions:

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.
*Instead of using the chicken broth, I actually cook my chicken thighs in my slow cooker with 6 cups of water for about 4 hours. I remove the chicken, shred it, and put the cooking liquid and shredded meat in the stock pot after sauteing the butter, onions and flour. 

Makes about 12 cups. 
Recipe Adapted from Skinnytaste

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