Name: Chicken and Wild Rice Soup Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 lb boneless skinless chicken thighs (or chicken breasts, if preferred); 1 cup wild rice blend; 1 large onion, diced; 3 carrots, sliced; 3 celery stalks, chopped; 4 garlic cloves, minced; 8 cups chicken broth; 2 bay leaves; 1 tsp dried thyme; ½ tsp dried sage; Salt and pepper, to taste; 2 tbsp olive oil; ¼ cup fresh parsley, chopped (for garnish)

Description

This comforting Chicken and Wild Rice Soup combines tender chicken thighs, a hearty wild rice blend, and a medley of sautéed vegetables simmered together in a flavorful chicken broth infused with herbs. Perfect for a cozy meal, this soup features a satisfying texture and a rich, savory taste.

Ingredients

Scale

Protein

1 lb boneless skinless chicken thighs (or chicken breasts, if preferred)

Grains

1 cup wild rice blend

Vegetables

1 large onion, diced
3 carrots, sliced
3 celery stalks, chopped
4 garlic cloves, minced

Liquids & Broth

8 cups chicken broth

Herbs & Spices

2 bay leaves
1 tsp dried thyme
½ tsp dried sage
Salt and pepper, to taste

Oils & Garnishes

2 tbsp olive oil
¼ cup fresh parsley, chopped (for garnish)

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Instructions

Cook Wild Rice: Start by cooking the wild rice separately according to the package instructions. This ensures the rice won’t become mushy when added to the soup later.
Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add diced onions, sliced carrots, chopped celery, and minced garlic. Season lightly with salt and pepper, and sauté until the vegetables are soft and fragrant, about 5 to 7 minutes.
Prepare and Season Chicken: While the vegetables are cooking, lightly season the chicken thighs or breasts on both sides with salt and pepper to enhance flavor.
Cook Chicken Separately (Optional):
Option 1: Brown the chicken in a separate pan for 3 to 4 minutes per side to develop a sear and avoid adding extra fat to the soup, then add the cooked chicken pieces to the pot.
Option 2: Alternatively, add the raw, seasoned chicken directly into the pot if using skinless chicken; this method keeps the soup lean.
Add Broth and Seasoning: Pour in the chicken broth, then add bay leaves, dried thyme, and dried sage. Adjust salt as needed. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for about 30 minutes or until the chicken is fully cooked.
Shred Chicken: Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces using two forks, then return the shredded meat back into the pot along with the cooked wild rice.
Final Seasoning and Simmer: Let the soup simmer gently for another 15 minutes to allow the flavors to meld. Taste and adjust salt and pepper if necessary.
Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley before serving for a burst of fresh flavor.

Notes

Cooking the wild rice separately helps maintain its texture and prevents it from overcooking in the soup.
Using chicken thighs adds more flavor and moisture, but chicken breasts can be used for a leaner option.
Browning the chicken before adding it to the soup enhances flavor but is optional.
Feel free to substitute dried herbs with fresh ones, but adjust quantities accordingly (typically use three times more fresh herbs).
This soup freezes well—store in airtight containers for up to 3 months.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Soup
Method: Stovetop
Cuisine: American