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chicken-vegetable wild rice soup

Chicken with Wild Rice remains a favorite soup across the U.S., but particularly in the northern midwest states where wild rice is grown. This version jacks up the vegetables involved and leaves off the heavy cream at the end while maintaining maximum flavor and filling satisfaction. Change up the vegetables as needed in your kitchen.
8 servings

Ingredients

  • 1 cup wild rice
  • 1 tablespoon each butter and olive oil or more as needed
  • 5-6 chicken thighs, boneless and skinless, trimmed and cut into 1-inch pieces
  • 1 1/2 cups diced onions
  • 1 cup diced celery
  • 1/2 cup sliced carrots
  • Kosher salt, fresh ground black pepper, and crushed red pepper
  • 2 teaspoons dried thyme
  • 1 teaspoon Herbes de Provence
  • 1 bay leaf
  • Large handful minced fresh parsley -- plus more for garnish
  • 1/4 cup dry white wine
  • 1 large garlic clove, minced
  • 2 quarts low-sodium chicken stock
  • 1 quart water-- or more as needed to keep soup brothy
  • 1 cup EACH peeled and diced butternut squash, sliced parsnips, and diced turnip

Instructions

  • Add wild rice to a medium bowl and cover with water. Swish well with hands to clean; drain. Repeat two more times. Set drained rice aside.
  • In a large soup pot, heat oil and butter over medium heat. Brown chicken pieces on both sides in 2-3 batches, removing to a bowl and setting aside. (They needn't cook through.)
  • To the hot pot, add onions, celery, carrots, 1 teaspoon kosher salt, 1/2 teaspoon pepper, a generous pinch (1/8 teaspoon) crushed red pepper, dried herbs, and fresh parsley. If needed, drizzle in a little more olive oil to prevent vegetables from sticking. Let cook 10 minutes, stirring regularly, or until vegetables are softened. Pour in white wine and let simmer a few minutes or until the wine is absorbed. Add garlic and reserved browned chicken pieces; stir and cook another minute or two.
  • Pour in broth and water, raise heat, cover, and bring to a boil. When boiling, add butternut squash, parsnips, turnips and the clean, drained wild rice. Lower heat to a simmer, and cook until vegetables and rice are tender (rice will begin to split at edges) --approximately 45 minutes. If soup becomes too thick, add a cup or two of water. It should remain quite brothy all through cooking to insure evenly cooked rice and veggies. Taste, re-season, and serve hot garnished with reserved fresh parsley.
    Store well-covered for up to 3 days in the refrigerator or up to 4 months in the freezer.

Notes

Copyright Alyce Morgan, 2023.  All rights reserved.