Description
This comforting Chicken and Wild Rice Soup combines tender chicken, hearty wild rice, and a medley of fresh vegetables simmered in a flavorful herb-infused chicken broth. Perfect for chilly days, this recipe delivers a warm and satisfying meal packed with texture and taste.
Ingredients
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: Begin by cooking the wild rice separately following the package directions. This prevents the rice from becoming mushy in 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 lightly with salt and pepper, then sauté the vegetables until they are soft and fragrant, about 5 to 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: Add the seasoned chicken to the pot with the vegetables and sear on each side until lightly browned but not fully cooked, about 3-4 minutes per side.
- Add Broth and Seasonings: Pour in the chicken broth, then add the bay leaves, dried thyme, and dried sage. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 40 minutes or until the chicken is cooked through.
- Shred Chicken: Remove the cooked chicken from the pot and shred it using two forks, then return the shredded chicken to the soup.
- Add Cooked Wild Rice: Stir in the cooked wild rice to the soup and heat through for an additional 5 minutes to allow flavors to meld.
- Season and Garnish: Taste the soup and adjust salt and pepper as needed. Remove the bay leaves. Serve hot garnished with chopped fresh parsley for a burst of color and fresh flavor.
Notes
- Cooking the wild rice separately helps maintain its texture and prevents it from overcooking in the soup.
- Chicken thighs provide more flavor and tenderness, but breasts can be used for a leaner option.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
- For a creamier soup, add a splash of cream or coconut milk at the end.
- You can substitute dried herbs with fresh herbs but add fresh herbs at the end of cooking to preserve their flavor.
