Chicken and Wild Rice Soup
A delicious and hearty chicken soup with wild rice.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 tbsp garlic powder
- 1 tbsp dried thyme
- 1 tbsp dried parsley
- kosher salt to taste
- pepper to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 cup carrot diced
- 1 cup celery diced
- 1 cup yellow onion chopped
- 1/2 lb mushroom sliced
- 2 cloves garlic minced
- 3/4 cup wild rice, uncooked
- 8 cups chicken broth
- 1 cup grated parmesan cheese
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup fresh parsley
Instructions
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In a large bowl, combine the chicken thighs with the garlic powder, thyme, dried parsley, salt, pepper, and olive oil. Toss until well coated.
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In a Dutch oven over medium-high heat, cook the chicken until golden brown, about 5 minutes per side. Transfer the chicken to a cutting board to cool for 5 minutes, then shred with 2 forks into small pieces.
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To the same pot, add the butter, carrots, celery, onion, mushrooms, and garlic. Season with salt and pepper, stir, and cook over medium heat until the veggies are soft, 5-10 minutes. Remove from the pot and set aside.
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Add the wild rice and 3½ cups of chicken broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
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Once the rice is cooked, stir in the Parmesan, cooked vegetables, heavy cream, and remaining 4½ cups of broth. Bring to a boil. Stir in the sour cream, fresh parsley, and shredded chicken.
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Serve warm topped with more Parmesan.
