Chicken Rice Mushroom Soup
"My family adores this Chicken Rice Mushroom Soup; it’s a wonderfully filling dish that’s just right for those times when you crave some comforting food."
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Ingredients
- 1 tbsp butter
- 3 cups water
- 2/3 cup chopped carrots
- 3 garlic cloves
- 2 celery stalks
- 14 oz boneless
- 4.5 oz long grain rice & wild rice combo
- 1/2 cup brown rice
- 4 oz shiitake mushrooms
- 2 tbsp light sour cream
- salt and fresh pepper
- 6 cups less-sodium chicken broth
- 1 small onion
- 1 tbsp flour
Instructions
- 1
In a large pot, heat butter over medium heat until melted. Introduce the chopped onion and cook until it becomes tender without browning, which should take about 3-4 minutes.
- 2
Sprinkle in the flour and continue to sauté for an additional minute.
- 3
Pour in the chicken broth and water, then add the chopped carrots, minced garlic, diced celery, brown rice, and chicken thighs. Cover the pot and let it simmer for 20 minutes.
- 4
Incorporate the wild rice mix along with its seasoning packet, as well as the long grain rice and mushrooms. Allow this to simmer on low heat, covered, for 25 minutes, stirring occasionally to prevent sticking.
- 5
Take the chicken out of the pot and shred it using two forks. Return the shredded chicken to the pot, mix in the sour cream, and if the soup is too thick, add a bit more water. Taste and adjust the seasoning with salt and pepper as needed before serving.