Name: Chicken & Wild Rice Soup
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 lb. bone-in skin-on chicken thighs (about 3-4) -; Kosher salt -; Freshly ground black pepper -; 1 tbsp. extra-virgin olive oil -; 1 medium red onion, chopped -; 4 oz. shiitake mushrooms, chopped small -; 2 stalks celery, chopped -; 3 cloves garlic, chopped -; 6 c. water -; 2 dried bay leaves -; 1 c. wild rice, rinsed -; 2 medium carrots, cut into ½” rounds -; 1 russet potato, peeled and cut into ½” cubes -; 3 c. packed curly kale, torn -; Chopped fresh dill, for serving -; Lemon wedges, for serving -

Ingredients for - Chicken & Wild Rice Soup

1. 1 lb. bone-in skin-on chicken thighs (about 3-4)

2. Kosher salt

3. Freshly ground black pepper

4. 1 tbsp. extra-virgin olive oil

5. 1 medium red onion, chopped

6. 4 oz. shiitake mushrooms, chopped small

7. 2 stalks celery, chopped

8. 3 cloves garlic, chopped

9. 6 c. water

10. 2 dried bay leaves

11. 1 c. wild rice, rinsed

12. 2 medium carrots, cut into ½” rounds

13. 1 russet potato, peeled and cut into ½” cubes

14. 3 c. packed curly kale, torn

15. Chopped fresh dill, for serving

16. Lemon wedges, for serving

How to cook deliciously - Chicken & Wild Rice Soup

1 . Stage

Remove (and reserve) the skins from the thighs. Season thighs all over with salt and pepper, and set thighs aside.

2 . Stage

In a large pot, add oil and lay skins flat in the pot. Heat over medium heat until the skins are golden and crispy, about 10 minutes. Using a slotted spoon, remove skins to a paper towel-lined plate and season with salt. Let cool, then roughly chop into uneven pieces.

3 . Stage

Add red onions to the pot. Season with salt, and cook until onions begin to brown at the edges, about 8 minutes.

4 . Stage

Add mushrooms, celery, and garlic, and season lightly with salt. Cook, stirring frequently, until mushrooms and celery have softened slightly, about 5 minutes more.

5 . Stage

Add the 6 cups water, 1 teaspoon salt, and the bay leaves. Bring to a boil. Add wild rice and reduce to a simmer. Cover the pot and cook for 20 minutes.

6 . Stage

Add the thighs, carrots, and potatoes to the pot. Bring to a simmer, cover, and cook until chicken is cooked through and rice is tender, about 15 to 20 minutes more.

7 . Stage

Remove pot from heat. Using tongs, transfer the thighs to a cutting board. Sir kale into the soup until wilted, 1 minute.

8 . Stage

Use 2 forks to shred chicken into bite-sized pieces. Discard bones and return meat to the soup.

9 . Stage

Taste the soup and season with more salt and pepper if necessary. Ladle into bowls and top with crispy chicken skin, dill, and a squeeze of lemon.