Description
Comforting chicken and wild rice soup delivers classic Minnesota warmth with creamy broth and tender chicken nestled among nutty rice grains. Rich seasonal ingredients combine seamlessly, promising delicious spoonfuls that transport you directly to winter’s most satisfying meal.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) boneless skinless chicken thighs
Grains and Base:
- 1 cup wild rice blend
Vegetables and Aromatics:
- 1 large onion (diced)
- 3 carrots (sliced)
- 3 celery stalks (chopped)
- 4 garlic cloves (minced)
Liquids and Seasonings:
- 8 cups (1.9 liters) chicken broth
- 2 tablespoons (30 milliliters) olive oil
Herbs and Spices:
- 2 bay leaves
- 1 teaspoon (5 grams) dried thyme
- 0.5 teaspoon (2.5 grams) dried sage
- Salt (to taste)
- Pepper (to taste)
Garnish:
- 0.25 cup (59 milliliters) fresh parsley (chopped)
Instructions
- Prepare wild rice separately according to package instructions to maintain its distinct texture and prevent overcooking.
- Heat olive oil in a large pot over medium temperature. Incorporate diced onions, carrots, celery, and minced garlic. Season with salt and pepper, sautéing until vegetables become tender and aromatic, approximately 5-7 minutes.
- Season chicken pieces with salt and pepper on both surfaces.
- Select cooking method: either brown chicken in a separate skillet for 3-4 minutes per side to minimize additional fat, or add seasoned chicken directly into the vegetable mixture.
- Pour chicken broth into the pot, introducing bay leaves, thyme, and sage. Evaluate seasoning and adjust salt content. Bring liquid to a rolling boil, then reduce heat and allow soup to simmer for 30 minutes until chicken is thoroughly cooked.
- Extract chicken from the pot, allow brief cooling, then carefully shred meat using two forks. Return shredded chicken to the simmering liquid.
- Fold in previously prepared wild rice, ensuring even distribution throughout the soup.
- Continue simmering for an additional 15 minutes, permitting flavors to harmonize completely. Conduct a final taste test, modifying salt and pepper as necessary.
- Ladle into serving bowls, garnishing with freshly chopped parsley for a vibrant finishing touch.
Notes
- Cook wild rice separately before adding to soup to maintain its distinct texture and prevent overcooking.
- Brown chicken in a separate pan to minimize excess oil, creating a leaner soup without compromising flavor.
- Use fresh herbs like parsley or thyme at the end for a brighter, more vibrant taste profile that enhances the soup’s overall complexity.
- Swap chicken for tofu or plant-based protein to create a vegetarian version, ensuring the wild rice and vegetable base remains hearty and satisfying.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 80 mg