The first time I made this soup, my husband told me I have to make it all the time. Then, I promptly lost the recipe. Awesome.
But a few weeks ago I was cleaning out my disaster zone on my side of our bedroom, and I came across THREE printed copies of the recipe. And then I remembered every time I thought about the soup, I got online and found it again, and then lost it in the abyss. But then I got smart…I pinned it and now it’s got a safe home in my Tried and True Recipes board. And now it will have a permanent home on this blog, so I never lose it again.
Recipe from SkinnyTaste
- 1 Tbsp butter
- 1 small onion
- 1 Tbsp flour
- 8 cups low-sodium chicken broth
- 1 cup water
- 2 chopped carrots
- 3 garlic cloves
- 2 celery stalks
- 4 skinless chicken thighs
- 5 oz long grain rice & wild rice combo (I used Uncle Ben's)
- 1/2 cup long grain white rice
- 4 oz shiitake mushrooms, sliced
- 2 Tbsp light sour cream
- salt and pepper
- Melt butter in a large pot on medium heat. Add the onion and saute until soft, about 3-4 minutes. Add the flour and saute another minute.
- Add chicken broth, water, carrots, garlic, celery, and chicken thighs. Cover and simmer 20 minutes. Add the wild rice mix along with its seasoning packet, long grain rice and mushrooms and simmer on low, covered 25 minutes, stirring occasionally. Add salt and pepper to taste.
- Remove chicken from pot and shred with two forks. Return the shredded chicken to the pot. Add sour cream and more water if the soup is too thick for your liking. Adjust salt and pepper to taste if needed and serve.
- (NOTE: The rice will absorb the liquid overnight so if you have leftovers and reheat it, you'll need to add more water or broth.)