Description

This comforting Chicken & Wild Rice Soup features tender chicken thighs simmered with fragrant wild rice, earthy shiitake mushrooms, celery, and carrots in a savory broth enhanced by crispy chicken skin and fresh dill. Perfect for a hearty meal, it combines the wholesome flavors of vegetables and protein in a nourishing, satisfying bowl.

Ingredients

Scale

Chicken

1 lb. bone-in skin-on chicken thighs (about 3-4)
Kosher salt
Freshly ground black pepper
1 Tbsp. extra-virgin olive oil

Vegetables & Aromatics

1 medium red onion, chopped
4 oz. shiitake mushrooms, chopped small
2 stalks celery, chopped
3 cloves garlic, chopped
2 dried bay leaves
2 medium carrots, cut into ½” rounds
1 russet potato, peeled and cut into ½” cubes
3 cups packed curly kale, torn

Grains & Liquids

6 cups water
1 cup wild rice, rinsed

Garnishes

Chopped fresh dill, for serving
Lemon wedges, for serving

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Instructions

Prepare Chicken Thighs: Remove and reserve the skins from the chicken thighs. Season the thighs all over with kosher salt and freshly ground black pepper, then set aside.
Crisp Chicken Skin: Heat the extra-virgin olive oil in a large pot over medium heat. Lay the reserved chicken skins flat in the pot and cook until golden and crispy, about 10 minutes. Use a slotted spoon to transfer skins to a paper towel-lined plate, season with salt, let cool, then roughly chop into uneven pieces for garnish.
Sauté Onions: Add the chopped red onions to the pot with the rendered fat, season lightly with salt, and cook until onions begin to brown at the edges, about 8 minutes.
Add Vegetables: Stir in the shiitake mushrooms, celery, and garlic. Season lightly with salt and cook, stirring frequently, until the mushrooms and celery have softened, about 5 minutes more.
Simmer Soup Base: Pour in 6 cups of water and add 1 teaspoon salt along with the dried bay leaves. Bring the mixture to a boil. Add the rinsed wild rice, reduce heat to a simmer, cover the pot, and cook for 20 minutes.
Add Chicken and Root Vegetables: Add the seasoned chicken thighs, carrots, and potatoes to the pot. Bring back to a simmer, cover again, and cook until the chicken is cooked through and the rice is tender, approximately 15 to 20 minutes.
Wilt Kale: Remove the pot from heat. Use tongs to transfer the chicken thighs onto a cutting board. Stir the torn kale into the hot soup until wilted, about 1 minute.
Shred Chicken: Use two forks to shred the chicken meat into bite-sized pieces, discarding the bones. Return the shredded chicken to the soup.
Season and Serve: Taste the soup and adjust seasoning with additional salt and freshly ground black pepper if needed. Ladle the soup into bowls and top each serving with the crispy chicken skin, chopped fresh dill, and a squeeze of lemon juice for brightness.

Notes

For a richer broth, you can use chicken stock instead of water.
Wild rice can be substituted with brown rice or a wild rice blend for a different texture.
Make sure to rinse the wild rice thoroughly to remove any debris before cooking.
Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
Adding lemon juice just before serving enhances the flavors and adds a pleasant acidity.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 320
Sugar: 4g
Sodium: 650mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 28g
Cholesterol: 85mg