Looking for more cold weather comfort food? This thick and creamy wild rice soup is a perfect one pot meal.Chicken, wild rice, and mushrooms are combined in this rich and hearty soup with a touch of light sour cream.
This was a recipe make-over requested from a reader in Minnesota who asked me to lighten up her original recipe, which was loaded with butter and heavy cream. I was eager to tackle this make-over, but I couldn't imagine just how good it would be. Even tested this on friends and family and all would agree, this soup is a winner. My one year old loved it too.
One thing to note is the rice expands the longer it sits, so you may need to add more water to adjust the correct thickness. This reheats fine the next day with a little added water.
For the wild rice combo I used Carolina rice, it comes in a seasoned package. If you can't find that brand, you could use Rice a Roni Long Grain and Wild Rice.
Chicken, Shiitake and Wild Rice Soup
Gina's Weight Watcher Recipes
Servings: 6 • Size: 1-1/2 cups • Old Points: 5 pts • Points+: 6 pts
Calories: 237.6 • Fat: 4.3 g • Protein: 14 g • Carb: 35.4 g • Fiber: 1.7 g
1 tbsp butter
1 small onion
1 tbsp flour
8 cups (64 oz) fat free low sodium chicken broth
1 cups water
2 chopped carrots
3 garlic cloves
2 celery stalks
4 skinless chicken thighs
4.5 oz long grain rice and wild rice combo (I used Carolina)
1/2 cup long grain white rice
4 oz. shiitake mushrooms, sliced
2 tbsp light sour cream (vegans can use vegan sour cream or leave it out)
salt and fresh pepper
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.
Add chicken broth, water, carrots, garlic, celery, and chicken thighs, cover and simmer 20 minutes. Add wild rice mix along with it's seasoning, long grain rice, mushrooms, salt and pepper to taste 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 and serve.
One thing to note is the rice expands the longer it sits, so you may need to add more water to adjust the correct thickness. This reheats fine the next day with a little added water.
For the wild rice combo I used Carolina rice, it comes in a seasoned package. If you can't find that brand, you could use Rice a Roni Long Grain and Wild Rice.
Chicken, Shiitake and Wild Rice Soup
Gina's Weight Watcher Recipes
Servings: 6 • Size: 1-1/2 cups • Old Points: 5 pts • Points+: 6 pts
Calories: 237.6 • Fat: 4.3 g • Protein: 14 g • Carb: 35.4 g • Fiber: 1.7 g
1 tbsp butter
1 small onion
1 tbsp flour
8 cups (64 oz) fat free low sodium chicken broth
1 cups water
2 chopped carrots
3 garlic cloves
2 celery stalks
4 skinless chicken thighs
4.5 oz long grain rice and wild rice combo (I used Carolina)
1/2 cup long grain white rice
4 oz. shiitake mushrooms, sliced
2 tbsp light sour cream (vegans can use vegan sour cream or leave it out)
salt and fresh pepper
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.
Add chicken broth, water, carrots, garlic, celery, and chicken thighs, cover and simmer 20 minutes. Add wild rice mix along with it's seasoning, long grain rice, mushrooms, salt and pepper to taste 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 and serve.
No comments:
Post a Comment