Description
This comforting Chicken and Wild Rice Soup combines tender chicken thighs, hearty wild rice, and a medley of sautéed vegetables simmered in flavorful chicken broth with herbs. Perfect for a cozy meal, this soup features a balance of textures and warming flavors with fresh parsley garnish.
Ingredients
Scale
Protein
- 1 lb boneless skinless chicken thighs (or chicken breasts, if preferred)
Grains
- 1 cup wild rice blend
Vegetables
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
Liquids & Seasoning
- 8 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp dried sage
- 2 tbsp olive oil
- Salt and pepper, to taste
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Cook Wild Rice: Prepare the wild rice separately according to the package instructions. This will prevent it from becoming mushy when added to the soup later.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, chopped celery, and minced garlic. Season with a pinch of salt and pepper. Sauté the vegetables for 5-7 minutes until they are soft and fragrant.
- Prepare and Season Chicken: Lightly season the chicken thighs (or breasts) with salt and pepper on both sides while the vegetables are cooking.
- Cook Chicken Separately or in Pot: Option 1: In a separate pan, brown the chicken for 3-4 minutes per side to avoid adding extra fat to the soup. Then add the cooked chicken to the pot. Option 2: Add the raw, seasoned chicken directly to the pot with the sautéed vegetables if using skinless thighs or breasts, ensuring minimal fat.
- Add Broth and Seasoning: Pour in the chicken broth along with bay leaves, dried thyme, and dried sage. Taste the broth and adjust salt as needed. Bring the soup to a boil, then reduce heat and let it simmer for about 30 minutes until the chicken is fully cooked.
- Shred Chicken: Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks or your preferred method, then return the shredded chicken to the soup pot.
- Add Cooked Wild Rice: Stir the cooked wild rice into the pot with the shredded chicken and vegetables.
- Final Seasoning and Simmer: Let the soup simmer for another 15 minutes to allow the flavors to meld. Taste and adjust salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- Cooking the wild rice separately prevents it from becoming mushy in the soup.
- Browning the chicken separately adds flavor and reduces fat in the soup, but cooking it directly in the pot is a quicker option.
- Adjust herbs and seasoning according to taste preferences.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a creamier version, add a splash of cream or milk after the final simmer.
