Tastychickenandricesoup Recipes

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CHICKEN AND WILD RICE SOUP RECIPE BY TASTY



Chicken And Wild Rice Soup Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, garlic powder, dried thyme, dried parsley, kosher salt, pepper, olive oil, unsalted butter, carrot, celery, yellow onion, mushroom, garlic, wild rice, chicken broth, grated parmesan cheese, heavy cream, sour cream, fresh parsley

Provided by Betsy Carter

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

1 lb boneless, skinless chicken thighs
1 tablespoon garlic powder
1 tablespoon dried thyme
1 tablespoon dried parsley
kosher salt, to taste
pepper, to taste
1 tablespoon olive oil
2 tablespoons unsalted butter
1 cup carrot, diced
1 cup celery, diced
1 cup yellow onion, chopped
½ lb mushroom, sliced
2 cloves garlic, minced
¾ cup wild rice, uncooked
8 cups chicken broth, divided
1 cup grated parmesan cheese, plus more for garnish
1 cup heavy cream
½ cup sour cream
¼ cup fresh parsley

Steps:

  • In a large bowl, combine the chicken thighs with the garlic powder, thyme, dried parsley, salt, pepper, and olive oil. Toss until well coated.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve warm topped with more Parmesan.
  • Enjoy!

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