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

  Long-grain, raw

  ½ cup or 93g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  6 thigh, bone removed or 564g

• Wild rice

  Raw

  1 cup or 160g

• Mushrooms

  Shiitake, raw

  6 mushroom or 114g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Melt the butter in a large pot over medium heat. Add the chopped onion and sauté until soft but not browned, about 3-4 minutes. Stir in the flour and cook for another minute.
2. Add the chicken broth, water, carrots, garlic, celery, brown rice, and chicken thighs. Cover and simmer for 20 minutes.
3. Add the wild rice and mushrooms, and simmer on low, covered, for 25 minutes, stirring occasionally.
4. Remove the chicken from the pot, shred with two forks, and return to the pot. Stir in the sour cream and add more water if the soup is too thick.
5. Adjust salt and pepper to taste, then serve.