Chicken Shiitake and Wild Rice Soup

I've been wanting a yummy chicken and wild rice soup for a while and have recently jumped on the mushroom train (weird I know) so I had to try this healthy version of the soup. Obviously, if you don't dig mushrooms, you can leave those out! That's the beauty of soup :) 

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 (I used rotisserie chicken so I could make some broth as well)

4.5 oz long grain rice & wild rice combo (I used Lundberg)

1/2 cup brown rice

4 oz shiitake mushrooms, sliced

2 tbsp light sour cream 

salt and fresh pepper, to taste

Directions:

1. Melt butter in a large pot on medium heat, add onion and saute until soft nut not browned, about 3-4 minutes. Add flour and saute another minute.

2. 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 (I used just plain wild rice mix: Lundberg wild rice mix and added it all at the same time as brown rice), long grain rice and mushrooms and simmer on low, covered 25 minutes, stirring occasionally.

3. 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.

Makes about 12 cups.

Original recipe found here: http://www.skinnytaste.com/chicken-shiitake-and-wild-rice-soup/#oapDi58ZZQvxeaIV.99