Description
This hearty Chicken & Wild Rice Soup features tender chicken thighs, nutritious wild rice, and fresh vegetables simmered together to create a comforting and flavorful meal. Enhanced with crispy chicken skin, curly kale, dill, and a splash of lemon, this recipe combines rustic textures with bright, fresh flavors perfect for a cozy dinner.
Ingredients
Scale
Chicken and Soup Base
- 1 lb. bone-in skin-on chicken thighs (about 3-4)
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp. extra-virgin olive oil
- 6 cups water
- 2 dried bay leaves
- 1 tsp salt (added to broth)
Vegetables and Aromatics
- 1 medium red onion, chopped
- 4 oz. shiitake mushrooms, chopped small
- 2 stalks celery, chopped
- 3 cloves garlic, chopped
- 2 medium carrots, cut into ½” rounds
- 1 russet potato, peeled and cut into ½” cubes
- 3 cups packed curly kale, torn
Grains and Garnishes
- 1 cup wild rice, rinsed
- Chopped fresh dill, for serving
- Lemon wedges, for serving
Instructions
- Prepare Chicken and Skins: Remove and reserve the skins from the chicken thighs. Season the thighs all over with salt and pepper and set aside.
- Crisp the Chicken Skins: In a large pot, heat the olive oil over medium heat. Lay the chicken skins flat in the pot and cook until golden and crispy, about 10 minutes. Using a slotted spoon, remove the skins to a paper towel-lined plate, season with salt, let cool, then roughly chop into uneven pieces.
- Sauté Onions: Add the chopped red onions to the pot with the rendered chicken fat. Season with salt and cook until the onions begin to brown at the edges, approximately 8 minutes.
- Add Mushrooms, Celery, and Garlic: Stir in the shiitake mushrooms, celery, and garlic, seasoning lightly with salt. Cook for about 5 minutes, stirring frequently until mushrooms and celery soften slightly.
- Add Broth Ingredients and Wild Rice: Pour in 6 cups of water, add 1 teaspoon of salt and the dried bay leaves. Bring the mixture to a boil. Add the rinsed wild rice, reduce heat to a simmer, cover, and cook for 20 minutes.
- Add Chicken, Carrots, and Potatoes: Submerge the seasoned chicken thighs, carrot rounds, and potato cubes into the pot. Return to a simmer, cover, and cook for 15 to 20 minutes, until the chicken is cooked through and the rice is tender.
- Wilt the Kale: Remove the pot from heat. Using tongs, transfer the chicken thighs to a cutting board. Stir the curly kale into the hot soup until wilted, about 1 minute.
- Shred Chicken: Use two forks to shred the chicken meat into bite-sized pieces, discarding the bones. Return the shredded chicken to the soup.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with crispy chicken skin pieces, chopped fresh dill, and a squeeze of lemon juice.
Notes
- To save time, use pre-cooked or rotisserie chicken and add towards the end of cooking, reducing cook time accordingly.
- Wild rice requires proper rinsing to remove surface starch and grit.
- Using bone-in chicken thighs adds rich flavor to the broth.
- For a thicker soup, mash some of the potatoes and carrots against the side of the pot during cooking.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- To reduce sodium, adjust added salt to taste and use low-sodium broth instead of water if desired.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg
