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Appetizer Savory  •  September 20, 2022

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup
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Chicken and Wild Rice Soup

Serves 8-12
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Course Appetizer
Servings 8 people

Equipment

  • Large pot
  • Small Bowl

Ingredients
  

  • 2 ½ lbs bone in skin on chicken thighs
  • Kosher salt and black pepper
  • 2 tsp olive oil
  • 1 onion medium diced
  • 3 large carrots medium diced
  • 1 fennel bulb cored, medium diced
  • 2 large celery stalks medium diced (celery leaves reserved for serving)
  • 5 garlic cloves minced
  • 8 oz cremini mushrooms quartered
  • 5 cups low sodium chicken stock
  • 2 bay leaves
  • 4 sprigs fresh thyme bundled with twine if you have it!
  • 5 Tbsp unsalted butter room temperature
  • 5 Tbsp all purpose flour
  • 1 cup wild rice blend cooked according to package directions (cooks to about 2 cups!)
  • ¾ cup heavy cream
  • ¼ cup each chopped fresh parsley and dill
  • lemon zest lemon juice, celery leaves, olive oil, and black pepper, for serving

Instructions
 

  • Season chicken thighs all over with kosher salt and black pepper. Add oil to a large pot over medium heat. Once hot, add chicken thighs skin side down, and sear until deeply golden, about 10-15 minutes. Flip and cook second side about 3 minutes more.
  • Remove chicken to a plate and set aside.
  • Add onion, carrot, fennel, celery, and garlic to the pot. Cook for about 3 minutes, just until veggies start to sweat. (they are going to cook mostly in the broth!)
  • Add in mushrooms and cook just slightly, about 2 minutes more.
  • Pour in chicken stock and add in bay leaves and thyme. Return chicken to the pot. Bring mixture to a simmer.
  • Simmer on low for 30-35 minutes until chicken is cooked (at least 185ºF), and vegetables are tender.
  • Remove chicken from soup. Let chicken cool for a few minutes so you can handle it. Remove skin and discard. Shred chicken and return to soup. (you can leave the soup on low while you do this!)
  • Remove bay leaves and thyme sprigs.
  • In a small bowl, mash up the butter and flour until a paste forms. Add mixture into the soup and bring to a simmer. Cook until lightly thickened, about 5 minutes.
  • Stir in rice and heavy cream. Season to taste with more salt and pepper.
  • Stir in fresh herbs
  • Serve topped with lemon zest, a squeeze of fresh lemon juice, a few celery leaves, a drizzle of olive oil and black pepper. So comforting!
Keyword Soup
Tried this recipe?Let us know how it was!

Tags

  • Chicken
  • Soup

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