Chicken & Wild Rice Soup with Crispy Chicken Skin and Fresh Dill Recipe

I absolutely love this Chicken & Wild Rice Soup with Crispy Chicken Skin and Fresh Dill Recipe because it hits all the cozy, comforting notes you want in a soup but with some unexpected twists that really elevate it. The crispy chicken skin on top adds this unbeatable crunch, and the fresh dill brings a brightness that cuts through the richness just perfectly. Whenever the weather starts to cool down or I’m craving something nourishing yet special, this soup is my go-to.

What makes this Chicken & Wild Rice Soup with Crispy Chicken Skin and Fresh Dill Recipe really stand out is how well it balances hearty ingredients with fresh herbal flavors. Plus, it’s a one-pot wonder that feels elegant but is surprisingly straightforward to make. Once you try it, you’ll find it’s a crowd-pleaser that feels like a hug in a bowl—ideal for family dinners or when you want to impress but keep things simple.

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Ingredients You’ll Need

These ingredients work together in harmony to build a comforting, flavorful soup with a fresh twist from dill and a punch of texture from the crispy skins. When shopping, look for bone-in, skin-on chicken thighs for both flavor and to render that crispy skin you’re about to love.

• Bone-in skin-on chicken thighs: Essential for juicy meat and the crispy skin topping you’ll make separately.
• Kosher salt: Use generously for seasoning layers of flavor—don’t be shy here.
• Freshly ground black pepper: Adds just enough kick without overpowering the delicate broth.
• Extra-virgin olive oil: For crisping the chicken skin and sautéing veggies—brings out deep flavors.
• Red onion: Gives a sweet base flavor, browning nicely in the pot.
• Shiitake mushrooms: I love how their earthy flavor adds depth to the soup.
• Celery: Classic soup veggie that adds subtle crunch and aroma.
• Garlic: For that punch of warmth and savoriness.
• Water: Keeps it light, letting the ingredients shine through.
• Dried bay leaves: Impart a subtle herbal note that rounds out the broth.
• Wild rice: Provides an interesting nutty flavor and chewy texture.
• Carrots: Add natural sweetness and vibrant color.
• Russet potato: For heartiness and to help thicken the broth slightly.
• Curly kale: Stirred in last to keep it bright and tender without losing its green pop.
• Chopped fresh dill: My favorite herb here—its freshness brightens the entire soup.
• Lemon wedges: Added right before serving to add a zesty finish and balance.

Variations

I like to play around with this Chicken & Wild Rice Soup with Crispy Chicken Skin and Fresh Dill Recipe sometimes depending on what’s on hand or dietary needs. Feel free to swap ingredients or tweak herbs and veggies to make it your own—you can’t go wrong!

• Use chicken breasts instead of thighs: A leaner option, though you’ll miss the crispy skin—or you can crisp up store-bought chicken skin separately if you want to keep that texture element.
• Add more greens: Spinach or Swiss chard make great swaps or additions to kale if you want a softer leafy texture.
• Try fresh mushrooms: Button or cremini mushrooms can substitute shiitakes for a different earthiness.
• Dairy-free version: This recipe is naturally dairy-free, so just stick to the ingredients listed and you’re good to go.

How to Make Chicken & Wild Rice Soup with Crispy Chicken Skin and Fresh Dill Recipe

Step 1: Prep and Crisp the Chicken Skin

Start by carefully removing the skins from the chicken thighs and setting them aside—don’t toss them! Season the thighs well with salt and pepper. Now, heat your olive oil in a large pot over medium heat, lay the chicken skins flat, and cook until golden and crispy, about 10 minutes. This step is *so* worth the extra effort; trust me, that crunchy topping will take your soup to another level. Once crispy, remove the skins with a slotted spoon onto paper towels to drain and season with a pinch more salt. Let them cool, then roughly chop into chunky pieces—you want those uneven bits for the best texture.

Step 2: Build Your Flavor Base with Veggies

Keep the rendered chicken fat in the pot—that’s flavor gold. Add your chopped red onions, sprinkle with a bit of salt, and cook them until they start browning at the edges, about 8 minutes. This caramelization gives you that rich soup base flavor. Then toss in the shiitake mushrooms, celery, and garlic, seasoning lightly again. Cook, stirring often, until the mushrooms and celery soften, roughly 5 minutes. Smelling those aromas fill your kitchen is one of my favorite parts!

Step 3: Simmer the Rice and Build the Broth

Add the water, a teaspoon of kosher salt, and the bay leaves to your pot. Bring everything up to a boil before stirring in the rinsed wild rice. Reduce to a gentle simmer, cover the pot, and let it cook for about 20 minutes. This slow simmer will soften the hardy wild rice perfectly without it getting mushy, creating a hearty, slightly chewy base to the soup.

Step 4: Add Chicken, Vegetables, and Finish Cooking

Carefully add the seasoned chicken thighs along with your carrots and cubed russet potatoes. Bring back to a simmer, cover, and cook until the chicken is cooked through and the rice and veggies are tender—about 15 to 20 minutes. You’ll want to keep an eye on it to make sure everything is just tender without falling apart.

Step 5: Shred Chicken and Add Greens

Once cooked, transfer the chicken thighs to a cutting board using tongs. Stir the torn kale into the soup pot and let it wilt for a minute—this will keep it vibrant and fresh, not overcooked. Shred the chicken off the bones with two forks and discard the bones. Return the shredded chicken to the pot and give everything a good stir. Now’s the time to taste and adjust seasoning with more salt and pepper if needed.

Step 6: Serve with Crispy Skin, Dill, and Lemon

Ladle the soup into warm bowls and top each serving generously with those crispy chicken skin pieces you prepared earlier, some chopped fresh dill, and a squeeze of lemon juice. That final burst of lemon lifts the flavors and adds a hint of brightness that I personally always crave. It’s the perfect finishing touch that makes this Chicken & Wild Rice Soup with Crispy Chicken Skin and Fresh Dill Recipe feel special.

How to Serve Chicken & Wild Rice Soup with Crispy Chicken Skin and Fresh Dill Recipe

Garnishes

I’m a big fan of topping each bowl with those crispy chicken skin pieces—they’re a must! Fresh chopped dill is my go-to herb here because it adds that punch of freshness that cuts through the richness. A squeeze of lemon right before serving brightens everything up and complements the dill perfectly. Sometimes I add a crack of fresh black pepper on top too for a little extra zing.

Side Dishes

My family often enjoys this soup with a crusty artisan bread or garlic toast to soak up that lovely broth. A simple side salad with a zingy vinaigrette also pairs wonderfully if you want to balance out the meal with something green and crisp. Honestly, it’s hearty enough on its own, but a little Parmesan bread or cheesy biscuits can make it feel quite special.

Creative Ways to Present

For a special occasion, I like serving this soup in rustic mini soup crocks with extra dill and lemon wedges on the side so guests can customize. Another fun idea is to sprinkle a little smoked paprika on top along with the crispy skins for a subtle smoky flavor and color pop. I’ve even served it with a side of infused olive oil to drizzle over the bread, turning a humble dinner into a memorable event.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge and usually eat them within 3 days. The soup actually tastes even better the next day once the flavors have melded. Just keep the crispy chicken skins separate and add them fresh when reheating to keep their crunch intact.

Freezing

This Chicken & Wild Rice Soup with Crispy Chicken Skin and Fresh Dill Recipe freezes surprisingly well. I freeze it without the crispy skin and dill, then add those fresh when reheating. Wild rice holds up nicely, so you won’t lose texture. Just cool the soup completely before freezing in portioned airtight containers.

Reheating

When reheating, warm the soup gently over medium-low heat to avoid overcooking the kale and shredding the chicken too much. Once hot, freshen it with chopped dill and lemon juice, then top with reserved crispy chicken skin for that perfect crunch. This way, it tastes almost like freshly made!

FAQs

Final Thoughts

This Chicken & Wild Rice Soup with Crispy Chicken Skin and Fresh Dill Recipe is one of those dishes I go back to again and again because it’s both comforting and exciting at the same time. I love how the crispy skin adds that crave-worthy crunch and how fresh dill brightens every spoonful. If you want a soup that feels like a warm hug with a bit of gourmet flair, you’ll really enjoy making and sharing this recipe. Give it a go—I promise it’ll become a favorite in your kitchen too!

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