CHICKEN BREAST RICE CREAM OF MUSHROOM SOUP RECIPES

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CHICKEN SHIITAKE AND WILD RICE SOUP - SKINNYTASTE



Chicken Shiitake and Wild Rice Soup - Skinnytaste image

My family loves this Chicken Rice Mushroom Soup, it's so hearty soup and and perfect when you want comfort food.

Provided by Gina

Categories     Dinner    Lunch    Soup

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 14

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)
4.5 oz long grain rice & wild rice combo
1/2 cup brown rice
4 oz shiitake mushrooms (sliced)
2 tbsp light sour cream
salt and fresh pepper (to taste)

Steps:

  • Melt butter in a large pot on medium heat, add onion and saute until soft but not browned, about 3-4 minutes.
  • Add flour and saute another minute.
  • 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, long grain rice and mushrooms 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 if needed and serve.

Nutrition Facts : ServingSize 1 -1/2 cups, Calories 200 kcal, CarbohydrateContent 27 g, ProteinContent 13 g, FatContent 4 g, CholesterolContent 42 mg, SodiumContent 844 mg, FiberContent 2 g, SugarContent 2 g

CREAMY CHICKEN RICE SOUP RECIPE: HOW TO MAKE IT



Creamy Chicken Rice Soup Recipe: How to Make It image

I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. —Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon canola oil
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup chopped onion
1/2 teaspoon minced garlic
1/3 cup uncooked long grain rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
2 cups cubed cooked chicken breast

Steps:

  • In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

Nutrition Facts : Calories 312 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 699mg sodium, CarbohydrateContent 26g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 29g protein. Diabetic Exchanges 3 lean meat

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