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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.