5 from 15 votes
Fall Chicken and Wild Rice Soup
Fall Chicken and Wild Rice Soup blends tender chicken thighs, wild rice blend, and seasonal vegetables like butternut squash and kale in a hearty broth. Mushrooms, celery, and onions provide a savory base, while fresh thyme and parsley add herbal notes. The soup offers a comforting, well-rounded texture with tender chunks and a slight bite from the rice.
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 6 mins
Servings:
6
servings
Course:
Main Course, Soup
Cuisine:
American
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.
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