Description
This hearty Chicken and Wild Rice Soup combines tender chicken thighs, nutty wild rice, and a medley of sautéed vegetables simmered in a savory chicken broth. Perfect for a comforting meal, this soup is packed with flavors from thyme, sage, and fresh parsley garnish.
Ingredients
Scale
Main Ingredients
- 1 lb boneless skinless chicken thighs (or chicken breasts, if preferred)
- 1 cup wild rice blend
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 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: Start by cooking your wild rice separately according to package instructions. This prevents it from becoming mushy when added to the soup later.
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onions, sliced carrots, chopped celery, and minced garlic. Season with a pinch of salt and pepper. Sauté the vegetables until they are soft and fragrant, about 5-7 minutes.
- Prepare and Season Chicken: While the vegetables are cooking, lightly season the chicken thighs or breasts with salt and pepper on both sides.
- Cook Chicken in the Pot: Add the seasoned chicken pieces to the pot and sear them lightly on each side for about 2-3 minutes, until they are just browned but not fully cooked.
- Add Broth and Spices: Pour in the chicken broth, then add the bay leaves, dried thyme, and dried sage. Bring the mixture to a boil.
- Simmer Soup: Reduce the heat to a gentle simmer, cover the pot, and let the soup cook for about 30 minutes, or until the chicken is cooked through and tender.
- Shred Chicken and Add Wild Rice: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot, then stir in the cooked wild rice. Simmer for an additional 10 minutes to let the flavors meld.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Remove the bay leaves, ladle the soup into bowls, and garnish with freshly chopped parsley for a bright, fresh finish. Serve warm.
Notes
- Use chicken thighs for more tender and flavorful meat, but chicken breasts can be substituted if preferred.
- Cooking the wild rice separately ensures it retains its texture and doesn’t become mushy.
- You can use low sodium chicken broth to control salt levels.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a creamier soup, consider adding a splash of cream or coconut milk at the end.
