Chicken & Wild Rice Soup with Crispy Chicken Skin and Fresh Dill Recipe

If you’re anything like me, you know there’s something incredibly comforting about a warm bowl of soup on a chilly day. This Chicken & Wild Rice Soup with Crispy Chicken Skin and Fresh Dill Recipe is one of my favorite go-tos because it’s hearty but still feels fresh, thanks to that pop of dill and tangy lemon. What makes it really stand out is the crispy chicken skin on top — it’s like a little crunchy surprise that your taste buds won’t forget.

I remember the first time I made this soup: the aroma filled my kitchen and the whole family gathered around practically before it had finished cooking. Whether you’re making it for a cozy weeknight dinner or serving it up for guests when you want something both wholesome and impressive, this Chicken & Wild Rice Soup with Crispy Chicken Skin and Fresh Dill Recipe delivers every time. Plus, wild rice adds that lovely nutty texture and wholesome goodness to keep you satisfied.

this …

Ingredients You’ll Need

The beauty of this Chicken & Wild Rice Soup with Crispy Chicken Skin and Fresh Dill Recipe is in how simple, fresh ingredients come together for such a comforting result. A few pantry staples, plus fresh produce and quality chicken, will get you all set.

• Bone-in Skin-on Chicken Thighs: Using thighs keeps the meat juicy and flavorful; plus, the skin is perfect for crisping up.
• Kosher Salt: Essential for seasoning at every step to build layers of flavor.
• Extra-Virgin Olive Oil: For sautéing veggies and crisping chicken skin with a lovely richness.
• Red Onion: Adds a subtle sweetness and depth when browned.
• Shiitake Mushrooms: Their meaty texture complements the chicken wonderfully.
• Celery: Gives a fresh, aromatic base along with onions and garlic.
• Garlic: Always a must for that comforting punch in soups.
• Water: Keeps it light and clear; you’ll get deep flavor from the chicken and veggies.
• Dried Bay Leaves: Infuse the broth with herbal notes that round out the soup.
• Wild Rice: Offers a chewy, nutty texture that’s a fantastic twist from regular rice.
• Carrots: Natural sweetness and a pop of color.
• Russet Potato: Adds body and a creamy texture as it cooks down.
• Curly Kale: Tossed in at the end for a fresh, tender green crunch.
• Fresh Dill: The signature herb that lifts the whole soup.
• Lemon Wedges: To squeeze over just before serving for that bright zing.

Variations

One of the reasons I keep coming back to this Chicken & Wild Rice Soup with Crispy Chicken Skin and Fresh Dill Recipe is how easy it is to tailor. You can swap ingredients or add extras to make it your own perfect bowl of comfort.

• Protein Swap: Once, I tried this with boneless chicken breasts and while it was fine, the thighs really hold up better and create that deep flavor.
• Vegetarian Version: Skip the chicken and chicken skin, use vegetable broth, and add extra mushrooms or a can of white beans for protein.
• Seasonal Veggies: Swap kale for spinach or add diced parsnips or turnips in fall for a seasonal twist.
• Spice it Up: A pinch of crushed red pepper flakes or a dash of smoked paprika can bring a lovely gentle heat.

How to Make Chicken & Wild Rice Soup with Crispy Chicken Skin and Fresh Dill Recipe

Step 1: Prep the Chicken and Reserve the Skins

Start by carefully removing the skins from the chicken thighs and setting them aside — trust me, you’ll want to crisp those up later. Season the thighs well with kosher salt and freshly ground pepper all over, then let them rest while you get things rolling with the veggies. This is the foundation of richness for your soup, so don’t skimp on seasoning here.

Step 2: Crisp the Chicken Skin

Heat a tablespoon of olive oil in a large soup pot over medium heat. Lay the chicken skins flat and let them cook slowly until they turn golden brown and super crispy — this usually takes about 10 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate, sprinkle with a little salt, and let them cool. Once cooled, chop roughly into uneven pieces; these will be your crispy garnish that adds a fun crunch to the finished soup.

Step 3: Sauté Onions, Mushrooms, and Celery

In the same pot (no need to wash it!), add the chopped red onion and a pinch of salt. Cook over medium heat, stirring occasionally, until the onion edges start to brown — about 8 minutes. Then toss in the chopped shiitake mushrooms, celery, and garlic, seasoning lightly with salt again. Keep cooking and stirring for another 5 minutes, until everything softens nicely and the flavors start to marry beautifully.

Step 4: Build the Broth and Simmer the Wild Rice

Add 6 cups of water, a teaspoon of salt, and your bay leaves to the pot. Bring everything to a boil, then stir in the rinsed wild rice. Lower the heat to a gentle simmer, cover, and cook the rice for about 20 minutes. The rice will begin absorbing all those savory juices, making the broth rich and flavorful.

Step 5: Add Chicken and Root Vegetables

Pop the seasoned chicken thighs, sliced carrots, and diced potatoes into the pot. Bring the soup back to a simmer, cover it, and let it cook for 15 to 20 more minutes. You’ll know it’s ready when the chicken is cooked through, and the rice and potatoes are tender. This step is where everything really comes together, making the soup hearty and satisfying.

Step 6: Finish with Greens and Shredded Chicken

Remove the pot from heat and carefully transfer the chicken thighs to a cutting board with tongs. Stir the curly kale into the soup and watch it wilt within a minute, adding a burst of color and texture. Then, shred the chicken off the bones using two forks and discard the bones. Return the shredded chicken to the soup and give everything a gentle stir.

Step 7: Taste, Season, and Serve with Crispy Skin and Dill

Give the soup a good taste, adjusting salt and pepper as needed — this is where you tune it perfectly to your liking. Ladle the soup into bowls and generously sprinkle the crispy chicken skin bits on top, along with fresh chopped dill. Don’t forget a squeeze of lemon juice to brighten those deep savory notes. I absolutely love how the dill and lemon turn this into something special and fresh.

How to Serve Chicken & Wild Rice Soup with Crispy Chicken Skin and Fresh Dill Recipe

Garnishes

I’m a big fan of keeping it simple here: fresh chopped dill and those crispy chicken skin pieces are all you really need. A squeeze of lemon juice right at serving brightens up the whole bowl beautifully. Sometimes I add a sprinkle of freshly cracked black pepper or even a drizzle of good olive oil to finish.

Side Dishes

This soup is a full meal, but if you want to serve something alongside, crusty artisan bread or warm, buttered rolls are perfect for dipping. A light green salad with vinaigrette also complements the rich soup nicely without competing.

Creative Ways to Present

For a dinner party, try serving the soup in rustic bread bowls or in wide, shallow soup plates topped with a sprig of dill and a lemon wedge on the side. It’s simple but feels a little special — your guests will definitely notice the crispy chicken skin and fresh dill garnish.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the refrigerator for up to 4 days. Keep any crispy chicken skin garnish separate if you want to maintain its texture — just re-crisp it in a dry pan before adding back on top when serving.

Freezing

This soup freezes quite well — though I recommend freezing without the kale and crispy skin to maintain the best texture. When ready to eat, thaw overnight in the fridge and add fresh kale and crispy skins just before serving.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally so it heats through evenly without breaking down the rice or shredding the chicken too finely. Add fresh kale in the last minute to keep it vibrant.

FAQs

Final Thoughts

This Chicken & Wild Rice Soup with Crispy Chicken Skin and Fresh Dill Recipe really feels like a warm hug in a bowl for me. It’s one of those recipes that looks simple but tastes impressive, and it’s so fun to serve with that crunchy chicken skin finishing touch. I hope you give it a try and enjoy making it as much as I do — it’s a recipe that easily becomes a family favorite and one you’ll reach for again and again.

Print