Creamy Chicken and Rice Soup with Shiitake Mushrooms

‘Tis the season for soup! It’s cold out there.

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I actually made this soup a few weeks ago, but it has been very busy around here so I am just now getting to blog about it.

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This soup was super easy to throw together and is oh so creamy and delicious, warming, soothing, comforting, happy.

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This recipe makes a LOT of soup so we had tons of leftovers since I only serve two people. I froze half of the recipe, and just now moved it into the refrigerator to thaw because poor Casey is very sick with a bad sore throat. I bet this soup will do the trick and make him feel much better!

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The flavor of this soup is very similar to a chicken noodle, but in my opinion way better. The shiitake mushrooms add a wonderful texture and flavor. The chicken thigh richly flavors the broth. The wild rice adds a nice chewy texture and the carrots and celery add a nice crunch. It’s really really tasty and you can totally make a meal out of it. I think the soup would go great with a crusty bread on the side, but if you want to keep it on the healthy side that isn’t even needed!

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Creamy Chicken and Rice Soup with Shiitake Mushrooms

Adapted from Skinny Taste

Serves: about 8


1 tbsp unsalted butter

1 yellow onion, chopped

1 tbsp all purpose flour

6 cups low sodium chix broth

3 cups water

2/3 cup chopped carrots

3 garlic cloves, minced

2 celery stalks, chopped

14 oz boneless, skinless chicken thighs (about 4)

4.5 oz long grain rice and wild rice combo (I used Zatarain’s)

1/2 cup brown rice

5 oz shiitake mushrooms, sliced

2 tbsp reduced fat sour cream

Salt and pepper, to taste

Melt butter in large dutch oven or pot over medium heat. Add onion and cook, stirring frequently until soft but not brown, about 4 minutes. Add flour and stir consistently and cook for a minute. Add broth, water, carrots, garlic, celery, brown rice, and chicken thighs. Cover and simmer for 20 minutes.

Add wild rice mix and mushrooms and simmer covered on low about 25 minutes, stirring every 5 or so minutes.

Remove chicken with tongs and place on cutting board. Shred chicken with forks and then return to pot. Stir in sour cream. Add salt and pepper to taste (I like to add less than more and then if someone wants it more salty, they can add salt onto their individual portion).


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