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Chicken Rice Mushroom Soup

This soup is the perfect comfort food for an autumn or winter day. Serve with a warm chunk of bread to soak up every last drop.
Cook Time 50 minutes

Ingredients

  • 1 tbsp butter
  • 1 medium onion, chopped
  • 1 tbsp flour
  • 6 cups organic chicken free-range chicken broth (I like simple truth)
  • 3 cups water
  • 1/2 tsp salt
  • 2/3 cup carrots, chopped
  • 3 cloves garlic, rough diced
  • 2 celery stalks, chopped
  • 14 oz boneless skinless chicken thighs
  • 4.5 oz long-grain & wild rice mix
  • 1/2 cup brown rice
  • 4 oz shitake mushrooms, sliced or chopped into bite-size pieces
  • 2 tbsp plain Greek yogurt
  • salt & pepper to taste

Instructions

  • Melt butter in a large dutch oven on medium heat. Add onion and sauté until soft but not browned, about 3-4 minutes.
  • Stir in flour and sauté another minute.
  • Add chicken broth, water, carrots, garlic, celery, brown rice, salt, and chicken thighs. Cover and simmer 20 minutes.
  • Add wild rice mix along with seasoning packet and mushrooms. Simmer on low, covered 25 minutes, stirring occasionally.
  • Remove chicken from pot and shred with two forks. Return to pot and add yogurt and more water if too thick. Add salt and pepper to taste.