Cozy Chicken Wild Rice Soup

I’m from the Midwest, and in Minnesota, creamy, decadent, basically gravy-like chicken wild rice soup is pervasive. I grew up on this stuff, and I have to say that it weirds me out. I just don’t like eating spoonful after spoonful of chunky gravy. Okay, sorry to put you off, but that’s what inspired this recipe! This Cozy Chicken Wild Rice Soup is my updated version of this Midwestern classic. It features of juicy, shredded chicken, tender wild rice, and sweet carrots, swimming in a rich, herbaceous broth!

Let’s break it down…

Chicken

This recipe utilizes boneless skinless chicken thighs seared to a gorgeous brown while maintaining their juicy interior. I like this method because the thighs release lots of flavorful fat and leaves behind little crispy bits that infuse the broth with delicious umami flavors. Here are a couple of alternatives:

• If you’re looking for a lighter alternative, swap the thighs for chicken breasts and make the recipe as written
• If you’re looking for an easier alternative, pick up a premade rotisserie chicken. Shred that baby up, discard the skin and bones (or use them for homemade broth!), and give it a quick sauté for a little added texture before making the recipe as written

Veggies

This recipe features carrots, celery, and baby bella mushrooms. You can omit the mushrooms if you prefer, or add some kale for a boost of fiber!

Wild Rice

Wild rice is a gorgeous grain that’s earthy, nutty, and chewy. It’s dang delicious. I am lucky enough to live in Minnesota where wild rice can be harvested in our lakes and rives (with a special license, of course! In fact, here’s a quick resource if you’re interested in harvesting wild rice in Minnesota). Wild rice takes a long time to cook, so if you’re short on time, I recommend soaking your rice in water overnight. This will reduce your simmer time by half.

Let’s get into the recipe!

Cozy Chicken Wild Rice Soup

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 35 minutes

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Ingredients

• 1 whole yellow onion
• 3 carrots
• 3 stalks celery
• ½ cup wild rice
• 2 quart chicken broth
• 8 oz baby bella mushrooms (brown separately)
• 1.5 lb chicken thighs, boneless skinless
• 0.5 oz fresh sage
• 0.25 oz fresh thyme
• 2 tbsp Butter
• 2 tbsp olive oil
• Salt and pepper

Instructions

1. Prepare vegetables. Dice yellow onion, removing root and outer papery layers, chop carrots and celery, slice baby bella mushrooms, finely chop sage, and remove the thyme leaves from the sprigs.
2. Preheat a Dutch oven with 1 tablespoon olive oil to medium-high heat. Sear chicken thighs. Pat the chicken dry and remove any excess fat. Generously season with salt and pepper and place on the hot pan. Sear both sides until deeply golden and caramelized, about 4-5 minutes per side. Remove from the heat and set aside.
3. Reduce the heat to medium and add butter. Scrape down the pan to release any bits that may be stuck. Add onions, carrots, and celery, and cook until they begin to soften, about 3-4 minutes. Add sage and thyme, cook until fragrant, about 30 seconds.
4. Once the vegetables are tender, add the wild rice and stir to coat in the fat and aromatics. Add chicken thighs and broth and bring the mixture to a steady simmer. Reduce heat to low, cover and cook for 55-65 minutes, or until the wild rice is tender. 
5. About 15 minutes before the soup is cooked, prepare the mushrooms separately. Preheat a large skillet with 1 tablespoon olive oil to medium heat. Add mushrooms and a pinch of salt. Cook for about 13-15 minutes, allowing the mushrooms to release their moisture, the moisture to evaporate, and then to finally brown.
6. Add the mushrooms to the soup. Remove the chicken thighs and shred with a fork, then return to the soup. Serve hot.

Nutrition Information

Yield 6 Serving Size 1.5 cups
Amount Per Serving Calories 310Total Fat 15gCarbohydrates 17gFiber 4gProtein 27g

Nutrition information isn't always accurate.