Chicken and Wild Rice Soup

Name: Chicken and Wild Rice Soup
Cuisine: American
Ingredients: 2 1/2 lbs bone in (skin on chicken thighs); Kosher salt and black pepper; 2 tsp olive oil; 1 onion (medium diced); 3 large carrots (medium diced); 1 fennel bulb (cored, medium diced); 2 large celery stalks (medium diced (celery leaves reserved for serving)); 5 garlic cloves (minced); 8 oz cremini mushrooms (quartered); 5 cups low sodium chicken stock; 2 bay leaves; 4 sprigs fresh thyme (bundled with twine if you have it!); 5 Tbsp unsalted butter (room temperature); 5 Tbsp all purpose flour; 1 cup wild rice blend (cooked according to package directions (cooks to about 2 cups!)); 3/4 cup heavy cream; 1/4 cup each chopped fresh parsley and dill; lemon zest (lemon juice, celery leaves, olive oil, and black pepper, for serving)

12 steps

Serves 8-12

Updated at: Thu, 21 Nov 2024 08:52:08 GMT

Ingredients

8 servings

2.5 lbschicken thighs

2 tspolive oil

large, medium diced, celery leaves reserved for serving

5garlic cloves

minced

8 ozcremini mushrooms

quartered

5 cupslow sodium chicken stock

2bay leaves

4 sprigsfresh thyme

bundled with twine if you have it

5 Tbspunsalted butter

room temperature

5 Tbspall purpose flour

1 cupwild rice blend

cooked according to package directions, cooks to about 2 cups

¾ cupheavy cream

¼ cupfresh parsley

chopped

¼ cupdill

chopped

lemon zest

lemon juice, celery leaves, olive oil serving

black pepper

for

Instructions

Step 1

Season chicken thighs all over with kosher salt and black pepper. Add oil to a large pot over medium heat. Once hot, add chicken thighs skin side down, and sear until deeply golden, about 10-15 minutes. Flip and cook second side about 3 minutes more.

Step 2

Remove chicken to a plate and set aside.

Step 3

Add onion, carrot, fennel, celery, and garlic to the pot. Cook for about 3 minutes, just until veggies start to sweat. (they are going to cook mostly in the broth!)

Step 4

Add in mushrooms and cook just slightly, about 2 minutes more.

Step 5

Pour in chicken stock and add in bay leaves and thyme. Return chicken to the pot. Bring mixture to a simmer.

Step 6

Simmer on low for 30-35 minutes until chicken is cooked (at least 185ºF), and vegetables are tender.

Step 7

Remove chicken from soup. Let chicken cool for a few minutes so you can handle it. Remove skin and discard. Shred chicken and return to soup. (you can leave the soup on low while you do this!)

Step 8

Remove bay leaves and thyme sprigs.

Step 9

In a small bowl, mash up the butter and flour until a paste forms. Add mixture into the soup and bring to a simmer. Cook until lightly thickened, about 5 minutes.

Step 10

Stir in rice and heavy cream. Season to taste with more salt and pepper.

Step 11

Stir in fresh herbs

Step 12

Serve topped with lemon zest, a squeeze of fresh lemon juice, a few celery leaves, a drizzle of olive oil and black pepper. So comforting!

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