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Chicken And Wild Rice Soup

by Betsy Carter and Amanda Berrill featured in Chicken and Wild Rice Soup And Sandwich

Inspired by tasty.co

Ingredients

for 6 servings

  • 1 lb
    boneless, skinless chicken thighs (455 g)
  • 1 tablespoon
    garlic powder
  • 1 tablespoon
    dried thyme
  • 1 tablespoon
    dried parsley
  • kosher salt, to taste
  • pepper, to taste
  • 1 tablespoon
    olive oil
  • 2 tablespoons
    unsalted butter
  • 1 cup
    carrot, diced (120 g)
  • 1 cup
    celery, diced (225 g)
  • 1 cup
    yellow onion, chopped (150 g)
  • ½ lb
    mushroom, sliced (225 g)
  • 2 cloves garlic, minced
  • ¾ cup
    wild rice, uncooked (150 g)
  • 8 cups
    chicken broth, divided (2 L)
  • 1 cup
    grated parmesan cheese, plus more for garnish
  • 1 cup
    heavy cream (240 g)
  • ½ cup
    sour cream (115 g)
  • ¼ cup
    fresh parsley (10 g)
    Calories 532
    Fat 38g
    Carbs 25g
    Fiber 3g
    Sugar 6g
    Protein 30g

Estimated values based on one serving size.

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Preparation

  1. In a large bowl, combine the chicken thighs with the garlic powder, thyme, dried parsley, salt, pepper, and olive oil. Toss until well coated.
  2. In a Dutch oven over medium-high heat, cook the chicken until golden brown, about 5 minutes per side. Transfer the chicken to a cutting board to cool for 5 minutes, then shred with 2 forks into small pieces.
  3. To the same pot, add the butter, carrots, celery, onion, mushrooms, and garlic. Season with salt and pepper, stir, and cook over medium heat until the veggies are soft, 5-10 minutes. Remove from the pot and set aside.
  4. Add the wild rice and 3½ cups of chicken broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
  5. Once the rice is cooked, stir in the Parmesan, cooked vegetables, heavy cream, and remaining 4½ cups of broth. Bring to a boil. Stir in the sour cream, fresh parsley, and shredded chicken.
  6. Serve warm topped with more Parmesan.
  7. Enjoy!
 

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