8 Servings 50 min Cook

Ingredients

1 Tbsp Butter
1 Small Onions
1 Tbsp Wheat Flour
6 Cup Chicken Broth
3 Cup Water
2/3 Cup chopped Carrots
3 Clove Garlic
2 Stalk, medium (7-1/2" - 8" long) Celery
1/2 Cup Brown Rice
6 Thigh, bone and skin removed Chicken Thigh
1 Cup Wild Rice
1 1/3 Cup diced Mushrooms
2 Tbsp Sour Cream
1 Dash Salt
1 Dash Pepper

Directions

Melt butter in a large pot on medium heat, add onion and sauté until soft but not browned, about 3-4 minutes.

Add flour and sauté 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, and mushrooms, and simmer on low, covered, for 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.

Enjoy!

Recipe inspired by: http://www.

skinnytaste.

com/2011/01/chicken-shiitake-and-wild-rice-soup.

html