Heeeeeey Midwest weather. In the span of about a week we went from 90 degrees and tank tops to 50 degrees and jeans. We've been celebrating with a slew of yummy soups and pastas and "warm weather" food as well as some crisp morning air walks. I'm sure soon the leaves will start changing (hooray!) and it will actually be fall!
This soup is easy to throw together and tastes awesome. I love the combination of different kinds of rice here (the key is to find a prepackaged rice mix). And I love that this is a nice creamy soup without having any actual cream in it - just stir in a bit of greek yogurt at the end and you are good to go!
Chicken, Shitake and Wild Rice Soup
Prep Time: 10 minutes
Cook Time: 50 minutes
Keywords: entree soup/stew chicken carrots rice mushroom fall winter
Ingredients (6-8 servings)
- 1 TBSP butter
- 1 small onion, chopped
- 1 TBSP flour
- 6 cups less sodium chicken broth
- 3 cups water
- 2 medium carrots, chopped
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 1/2 cup brown rice
- 1 lb skinless chicken thighs
- 4.5 ounces long grain rice and wild rice combination
- 1/2 tsp dried parsley flakes
- 1/4 tsp dried thyme
- 1/4 tsp dried sage
- 1/4 tsp dried rosemary
- 1 bay leaf
- 4 ounces shitake mushrooms
- 2 TBSP plain greek yogurt
- salt and pepper, to taste
In a large pot over medium heat, melt the butter and sauté the onion until soft and brown, about 3-4 minutes.
Add the four and sauté another minute, stirring constantly.
Add the chicken broth, water, carrots, garlic, celery, brown rice and chicken thighs.
Cover and simmer 20 minutes.
Add the wild rice mix, spices, and mushrooms.
Simmer on low, covered, for 25 minutes, stirring occasionally.
Remove the chicken from the pot and shred.
Discard the bones and return the meat to the pot.
Add the greek yogurt and more water if needed, and salt and pepper to taste.
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(slightly adapted from SkinnyTaste)