Dinner

Chicken Rice Mushroom Soup

Buttery onions melt into a velvety broth that cradles tender chicken, earthy shiitake mushrooms, and a trio of rices, while sweet carrots and celery add gentle crunch. Each spoonful tastes rich, savory, and deeply comforting.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Chicken Rice Mushroom Soup
Total
1 hr
Prep
10 min
Cook
50 min
Serves
8

Nutrition per Serving

Calories
200
Protein
13g
Carbs
27g
Fat
4g
Fiber
2g
Sugar
2g
Sodium
844mg

Ingredients

  • 1 tbsp butter
  • 1 small onion
  • 1 tbsp flour
  • 6 cup less-sodium chicken broth (Swanson)
  • 3 cup water
  • 2/3 cup chopped carrots
  • 3 garlic cloves
  • 2 celery stalks
  • 14 oz boneless (skinless chicken thighs)
  • 4 1/2 oz long grain rice & wild rice combo
  • 1/2 cup brown rice
  • 4 oz shiitake mushrooms (sliced)
  • 2 tbsp light sour cream
  • salt and fresh pepper (to taste)

Instructions

  1. Melt butter in a large pot on medium heat, add onion and saute until soft but not browned, about 3-4 minutes.
  2. Add flour and saute another minute.
  3. Add chicken broth, water, carrots, garlic, celery, brown rice and chicken thighs, cover and simmer 20 minutes.
  4. Add wild rice mix along with it's seasoning packet, long grain rice and mushrooms and simmer on low, covered 25 minutes, stirring occasionally.
  5. 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.