Chicken Shiitake and Wild Rice Soup

A few weeks ago we had our first "dusting" of snow. I decided to make a yummy, yet healthy, soup for the cold weather. I found this recipe from Skinny Taste.  This soup was so good! The best part is how healthy it turns out. One serving is 1.5 cups. 237 Calories per serving and 14g of protein!

Here's what you need:

1 tbsp butter

1 small onion ( I bought pre diced onions)

1 tbsp flour (I used whole wheat)

8 cups (64 oz) fat free low sodium chicken broth

1 cup water

2 carrots, chopped

3 garlic cloves

2 celery stalks, chopped

4 skinless chicken thighs

4.5 oz long grain rice and wild rice combo

1/2 cup long grain white rice

4 oz. shiitake mushrooms, sliced

2 tbsp light sour cream

salt and pepper

• Melt the butter in a large pot and sauté the onions for a few minutes. Then add the butter and sauté for another minute. 
• Add chicken broth, water, carrots, celery, garlic, and chicken. Cover and simmer for about 20 min
• Add rice, mushrooms, and salt and pepper to taste. The originally recipe says to simmer for about 35 min, but I let my simmer for about 40 so the chicken fully cooks and the rice thickens. 
• Remove and shred the chicken, then return to pot. Add the sour cream and stir. 

  **I let the soup sit for another 15 minutes or so for the soup to thicken even more. 

This was so great on those cold days. It was just as good reheated the next day for lunch!

Here's a neat idea!

Pour your soup into a large muffin tin and let it freeze over night. Store the frozen soups in a large freezer bag. When craving your delicious soup, put a frozen cup into a microwave safe bowl or mug and defrost then reheat. Perfect serving sizes and so easy!