January 29, 2011

Today, I Cooked

I spent the better part of this evening in the kitchen chopping vegetables, not a typical Saturday night for me.  To be honest, this wouldn't be typical for any night for me.  But... tomorrow, I'm headed to a Healthy Living Potluck and wanted found this new dish to try.

I won't lie to you, it was a TON of work.  I spent over 2 hours at the chopping board and slaving over a hot stove (though it would probably be much faster for someone who is skilled with a kitchen knife, unlike myself).  The results, though, are pretty tasty, if I do say so myself.  And now, I can officially say that I've made my very own soup from scratch (check that one off my bucket list)... and it's super healthy!

I originally found this recipe on skinnytaste.com, but I modified it to make it even healthier.  In my opinion, there is no reason to use white rice or sour cream when there are perfectly good substitutes with more health benefits.  The original recipe also called for only half the mushrooms, but I doubled it because well... I love my shrooms!  Haha!  I planned to add spinach but never got around to it because the pot was threatening to overflow (I doubled the recipe so I could keep some soup for myself), but I'm sure it would be a delicious addition.

Without further ado, here is said recipe ala Erin:
 
Chicken, Mushroom and Wild Rice Soup
  • 1 tbsp butter
  • 1 small onion
  • 1 tbsp flour
  • 8 cups (64 oz) fat free low sodium chicken broth 
  • 2 chopped carrots
  • 3 garlic cloves
  • 2 celery stalks
  • 4 skinless chicken thighs
  • 4.5 oz brown rice and wild rice combo
  • 8 oz. mushrooms, sliced
  • 2 tbsp of fat-free Greek yogurt
  • salt and fresh pepper
Melt butter in a large pot on medium heat, add onion and saute until soft nut 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 rice mix along with it's seasoning, 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 Greek yogurt and more water if too thick.  Add salt and pepper to taste.


Enjoy!

2 comments:

  1. How did I not know you blog???? I am so excited to read your perspective on life! I love your "about me" blurb!

    That soup sounds tasty!! Makes sense it was a lot of work, most hearty comfort food meals are! Well done!

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  2. Welcome, Karrie! I'm glad you found me! :)

    The soup was a hit at the party today, so I guess it was worth the hard work, right?

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