200 Cals 13 Protein 27 Carbs 4 Fats
PREP TIME:
10 mins
COOK TIME:
50 mins
TOTAL TIME:
1 hr
YIELD:8 SERVINGS
COURSE:Dinner, Lunch, Soup
CUISINE:American
My family loves this Chicken Rice Mushroom Soup, it”s so hearty soup and and perfect when you want comfort food.
INGREDIENTS
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
INSTRUCTIONS
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.
Serving: 1-1/2 cups, Calories: 200kcal, Carbohydrates: 27g, Protein: 13g, Fat: 4g, Cholesterol: 42mg, Sodium: 844mg, Fiber: 2g, Sugar: 2gBlue Smart Points:7Green Smart Points:7Purple Smart Points:4Points +:7
