Tuesday, January 3, 2012

Recipe Review :: Gina's Skinny Recipes Chicken, Shiitake and Wild Rice Soup

I happened to stumble upon a new (to me) site that was chock full of tasty, healthy low-cal/low-fat meals and haven't been able to get off the dang site since. I have found so many recipes that I can make for my whole family, some that I can make just for myself and freeze leftovers and some that even just my husband and kids might like. The site is Gina's Skinny Recipes (Skinnytaste).

I'm so glad I found this recipe. I love soup - especially a thick soup with rice, but they are always so high in points that I feel too guilty enjoying them. This is a nice, hearty soup that tastes delicious! A huge advantage is that David loves it - huge score!


Chicken, Shiitake and Wild Rice Soup


One thing to note is the rice expands the longer it sits, so you may need to add more water to adjust the correct thickness. This reheats fine the next day with a little added water. For the wild rice combo I used Rice a Roni Long Grain and Wild Rice.
  • 1 tbsp butter
  • 1 small onion; chopped
  • 1 tbsp flour
  • 8 cups (64 oz) fat free low sodium chicken broth
  • 1 cups water
  • 2 carrots; chopped
  • 3 garlic cloves; chopped
  • 2 celery ribs; 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 (I chopped)
  • 2 tbsp light sour cream 
  • salt and fresh pepper

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, and chicken thighs, cover
and simmer 20 minutes. Add wild rice mix along with it's seasoning, long
grain rice, mushrooms, salt and pepper to taste 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 and serve.

As a side note: I added about 1/2 cup of canned corn to it - for a little added texture.
Makes 6 servingsPer serving (1 1/2 cups): 237 calories, 4g fat, 2g fiber 
**Points Value - 5
**Points+ Value - 6

3 comments:

Holly L. said...

Yummy looking soup! I always struggle with rice in soup. I add it to my slow cooker and come home to a bowl of rice mush! I personally like my rice cooked a little soft but I'm sure those I'm feeding it to are not so thrilled! I guess I'll have to leave the rice for days when I'm home cooking. Thanks for the recipe and link!

Soupy said...

YUM! stupid question, but did you cook the chicken first or it cooks as you make? *blush*

kristine said...

Carrie, you add the chicken to the pot raw and it cooks down with the soup. :-)