Chicken Shiitake and Wild Rice Soup

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Chicken broth

  Soup, canned, less/reduced sodium

  6 cup or 1.44kg

• Water

  Plain, clean water

  3 cup or 710g

• Carrots

  Raw

  ⅔ cup chopped or 85g

• Garlic

  Raw

  3 clove or 9g

• Celery

  Raw

  2 stalk, medium or 80g

• Brown rice

  Medium-grain, raw

  ½ cup or 95g

• Chicken thigh

  Broilers or fryers, meat only, raw

  6 thigh, bone and skin removed or 414g

• Wild rice

  Raw

  1 cup or 160g

• Mushrooms

  Portabella, raw

  1 ⅓ cup diced or 115g

• Sour cream

  Cultured

  2 tbsp or 24g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Melt butter in a large pot on medium heat, add onion and sauté until soft but not browned, about 3-4 minutes. Add flour and sauté 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, and mushrooms, and simmer on low, covered, for 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.
4. Enjoy!
5. Recipe inspired by: http://www.skinnytaste.com/2011/01/chicken-shiitake-and-wild-rice-soup.html

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