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    Mal's Curated Recipes

    Chicken & Wild Rice Soup

    4 servings

    porciones

    20 minutes

    tiempo activo

    1 hour 20 minutes

    tiempo total
    Comenzar a Cocinar

    Ingredientes

    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

    Instrucciones

    Remove (and reserve) the skins from the thighs. Season thighs all over with salt and pepper, and set thighs aside.

    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.

    Add red onions to the pot. Season with salt, and cook until onions begin to brown at the edges, about 8 minutes.

    Add mushrooms, celery, and garlic, and season lightly with salt. Cook, stirring frequently, until mushrooms and celery have softened slightly, about 5 minutes more.

    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.

    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.

    Remove pot from heat. Using tongs, transfer the thighs to a cutting board. Sir kale into the soup until wilted, 1 minute.

    Use 2 forks to shred chicken into bite-sized pieces. Discard bones and return meat to the soup.

    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.

    Nutrición

    Tamaño de la Porción

    -

    Calorías

    523

    Grasa Total

    23 g

    Grasa Saturada

    6 g

    Grasa No Saturada

    -

    Grasa Trans

    0 g

    Colesterol

    111 mg

    Sodio

    1632 mg

    Carbohidratos Totales

    46 g

    Fibra Dietética

    7 g

    Azúcares Totales

    5 g

    Proteína

    28 g

    4 servings

    porciones

    20 minutes

    tiempo activo

    1 hour 20 minutes

    tiempo total
    Comenzar a Cocinar

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    Ingredientes

    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

    Instrucciones

    1

    Remove (and reserve) the skins from the thighs. Season thighs all over with salt and pepper, and set thighs aside.

    2

    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

    Add red onions to the pot. Season with salt, and cook until onions begin to brown at the edges, about 8 minutes.

    4

    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

    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

    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

    Remove pot from heat. Using tongs, transfer the thighs to a cutting board. Sir kale into the soup until wilted, 1 minute.

    8

    Use 2 forks to shred chicken into bite-sized pieces. Discard bones and return meat to the soup.

    9

    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.