Chicken & Wild Rice Soup

By Lena AbrahamUpdated: Oct 28, 2021

2 Ratings

PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

This comforting soup is sort of like an earthy version of chicken noodle soup. Wild rice brings some subtle floral, smokey flavors, while bone-in chicken thighs provide enough fat and flavor for a rich homemade stock. Topped with crispy chicken skin "croutons", we dare you to find a meal that can ward off the blustery cold like this one.

Fun fact! Did you know wild rice isn't a rice at all, but an edible grain that grows on aquatic grasses? It's one of the two commonly-eaten grains native to North America (the other being corn). Wild rice is essential to Indigenous communities, especially the Ojibwe people of the Great Lakes region. Learn more about the Ojibwe people and wild rice here.

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Yields:: 4 - 6 serving(s)
Prep Time:: 20 mins
Total Time:: 1 hr 20 mins

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

Directions

1. Step 1Remove (and reserve) the skins from the thighs. Season thighs all over with salt and pepper, and set thighs aside.
2. Step 2In 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.
3. Step 3Add red onions to the pot. Season with salt, and cook until onions begin to brown at the edges, about 8 minutes.
4. Step 4Add mushrooms, celery, and garlic, and season lightly with salt. Cook, stirring frequently, until mushrooms and celery have softened slightly, about 5 minutes more.
5. Step 5Add 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.
6. Step 6Add 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.
7. Step 7Remove pot from heat. Using tongs, transfer the thighs to a cutting board. Sir kale into the soup until wilted, 1 minute.
8. Step 8Use 2 forks to shred chicken into bite-sized pieces. Discard bones and return meat to the soup.
9. Step 9Taste 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.

Lena Abraham

Contributor

Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.