Fall Chicken and Wild Rice Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 6 mins
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Servings
6 servings
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Course
Main Course, Soup
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Cuisine
American
Fall Chicken and Wild Rice Soup
Description
The Fall Chicken and Wild Rice Soup starts by sautéing cremini mushrooms, onion, and celery in butter until tender, creating a flavorful aromatic base. Garlic and fresh thyme are added for fragrance before chicken thighs, chicken stock, wild rice, and bay leaf are added. The soup simmers until the rice cooks through and flavors meld, then diced butternut squash or sweet potato is incorporated for a touch of sweetness and additional texture.
After cooking, the chicken is removed, shredded, and returned to the pot along with chopped kale and fresh parsley, which wilts gently into the hot broth. The soup is seasoned with salt and pepper to taste for balance.
This soup serves well as a warming main dish for autumn or winter, offering a satisfying mix of protein, grains, and vegetables in one pot. It can be served on its own or with crusty bread for a complete meal.
Ingredients
- 2 tablespoons butter unsalted
- 8 ounces cremini mushrooms thickly sliced
- 1 onion diced, medium sweet
- 2 ribs celery diced
- 3 cloves garlic minced
- 4 prigs thyme fresh
- 1 pound chicken thighs boneless, skinless
- 6 cups chicken stock
- ¾ cup wild rice blend
- 1 bay leaf
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 cups butternut squash or sweet potato; diced
- ½ bunch kale stems removed and leaves chopped
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add mushrooms, onion and celery. Cook, stirring occasionally, until tender, about 8-10 minutes.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Stir in chicken, chicken stock, wild rice, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer, covered, until flavors have blended, about 20 minutes.
- Stir in butternut squash or sweet potato; simmer, covered, until the chicken is cooked through and the rice is tender, about 15-20 minutes.
- Remove chicken from the Dutch oven; shred, using two forks.
- Stir in chicken and kale until wilted, about 2 minutes. Stir in parsley; season with salt and pepper, to taste.
- Serve immediately.
User Reviews
Overall Rating
5
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