Another very tasty, hearty, and creamy soup to give you comfort on these cold, wet nights.

1 Tbsp butter

1 small onion, chopped

1 Tbsp flour

8 cups (64 oz) fat free low sodium chicken broth

1 cup water

2 chopped carrots

3 garlic cloves, minced

2 celery stalks, chopped

4 skinless chicken thighs

4.5 oz long grain rice and wild rice combo ( such as Carolina -seasoned package- or Rice a Roni Long grain and wild rice)

1/2 cup long grain white rice

4 oz mushrooms, sliced

2 Tbsp light sour cream

salt and pepper

Melt butter in a large pot on medium heat, add onion and saute until soft, 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 forks, return to pot, add sour cream and more water if too thick.

Makes 6 servings of 1 1/2 cups each for 5 ww pts or 6 pts plus

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