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Chicken and Wild Rice Soup

November 22, 2013 1 min read

IMG_9151 Needed: 1 tbs butter 1 small onion chopped 1 tbs flour 6 C chicken broth less sodium 3 C water 1 C chopped carrots 6 cloves garlic pressed 4 stalks of celery chopped 14 oz boneless skinless chicken breast 2 C wild rice blend ( blend could include white and brown rice) 1 C wild rice IMG_9153 1/2 C sliced mushrooms 3 tbs sour cream light 1 tbl garlic powder 1/2 tbl thyme, rosemary, greek seasoning, onion powder 2 tbl dried parsley 1 tbl dried chives salt and pepper to taste.   What to do: -Melt butter in a large pot on medium heat. Add chopped onion and half the garlic, sauté and stir often so garlic doesn't burn. Cook until onion is cooked but no brown. -Add flour and sauté one more minute. -Add the chicken broth, water, carrots,rest of garlic, celery, and chicken breasts raw. Cover and simmer on medium low 20 minutes. Add the wild rice mixture and all seasonings as well as the mushrooms and simmer on low covered for 25 minutes. Stir occasionally. -Remove chicken and shred with 2 forks, return the chicken to the soup, add more water or broth if needed. -Add sour cream, and salt and pepper to taste or any other ingredients to increase flavor. ** note original recipe called for Carolina's wild rice combo with seasoning packet instead of straight wild rice mixture I used. Recipe adapted from Skinnytaste IMG_9160

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