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Fall Chicken and Wild Rice Soup Recipe

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3.8 from 12 reviews

  • Author: Eve
  • Total Time: 1 hour
  • Yield: 6 servings
  • Diet: Low Fat

Description

This hearty Fall Chicken and Wild Rice Soup combines tender chicken thighs, earthy cremini mushrooms, sweet butternut squash, and nutrient-rich kale in a savory chicken stock infused with fresh thyme and garlic. Perfect for cozy autumn evenings, this comforting soup is both wholesome and flavorful, with a balance of textures from tender chicken to chewy wild rice and vibrant vegetables.

Ingredients

Soup Base

  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, thickly sliced
  • 1 medium sweet onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 4 sprigs fresh thyme

Main Ingredients

  • 1 pound boneless, skinless chicken thighs
  • 6 cups chicken stock
  • 3/4 cup wild rice blend
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste

Vegetables & Greens

  • 2 cups diced butternut squash or sweet potato
  • 1/2 bunch kale, stems removed and leaves chopped
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  1. Sauté the Aromatics: Melt the butter in a large stockpot or Dutch oven over medium heat. Add the cremini mushrooms, diced onion, and celery. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 8 to 10 minutes.
  2. Add Garlic and Thyme: Stir in the minced garlic and fresh thyme sprigs. Cook for about 1 minute until they release their aroma.
  3. Simmer Chicken and Rice: Add the boneless chicken thighs, chicken stock, wild rice blend, bay leaf, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper to the pot. Bring the mixture to a boil, then reduce heat to low and simmer, covered, allowing flavors to meld for about 20 minutes.
  4. Cook the Butternut Squash: Stir in the diced butternut squash or sweet potato. Cover and continue to simmer the soup until the chicken is fully cooked and the rice is tender, approximately 15 to 20 minutes more.
  5. Shred the Chicken: Remove the chicken thighs from the pot and shred them using two forks.
  6. Finish the Soup: Stir the shredded chicken back into the pot along with the chopped kale. Cook until the kale wilts, about 2 minutes. Add the chopped parsley and adjust seasoning with additional salt and pepper to taste.
  7. Serve: Ladle the soup into bowls and serve immediately while warm.

Notes

  • For a gluten-free version, ensure the chicken stock and wild rice blend are gluten-free.
  • Substitute sweet potato if butternut squash is unavailable for a slightly sweeter taste and similar texture.
  • Use chicken breasts if preferred, but thighs yield a juicier and more flavorful soup.
  • This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Adjust seasoning at the end to suit your taste preferences.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://everecipes.com/fall-chicken-and-wild-rice-soup-recipe/