Mal's Curated Recipes

Chicken & Wild Rice Soup

Name: Chicken & Wild Rice Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 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

4 servings

portions

20 minutes

temps actif

1 hour 20 minutes

temps total

Commencer à Cuisiner

Ingrédients

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

Instructions

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.

Nutrition

Taille de Portion

Calories

523

Lipides Totaux

23 g

Lipides Saturés

6 g

Lipides Insaturés

Acides Gras Trans

0 g

Cholestérol

111 mg

Sodium

1632 mg

Glucides Totaux

46 g

Fibres Diététiques

7 g

Sucres Totaux

5 g

Protéines

28 g