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Fall Chicken and Wild Rice Soup
Ingredients
2 tablespoons
unsalted butter
8 ounces
cremini mushrooms
1
medium sweet onion
2 ribs
celery
3 cloves
garlic
4 sprigs
fresh thyme
1 pound
boneless, skinless chicken thighs
6 cups
chicken stock
3/4 cup
wild rice blend
1
bay leaf
Kosher salt and freshly ground black pepper
Spices and Seasonings
2 cups
diced butternut squash
1/2 bunch
kale
2 tablespoons
chopped fresh parsley
Instructions
STEP 1
Melt butter in a large pot over medium heat. Add mushrooms, onion, and celery. Cook, stirring occasionally, until tender, about 8-10 minutes.
STEP 2
Stir in garlic and thyme until fragrant, about 1 minute.
STEP 3
Stir in chicken, chicken stock, wild rice, bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer, covered, until flavors have blended, about 20 minutes.
STEP 4
Stir in diced butternut squash or sweet potato; simmer, covered, until the chicken is cooked through and the rice is tender, about 15-20 minutes.
STEP 5
Remove chicken from the pot; shred it using two forks.
STEP 6
Stir in shredded chicken and kale until wilted, about 2 minutes. Stir in parsley; season with salt and pepper, to taste.
STEP 7
Serve immediately.
Nutrition Facts
(per serving)
Calories:
650 calories
Servings:
6 servings
Carbohydrates:
71 g
Fat:
15 g
Fiber:
10 g
Protein:
42 g
Sugar:
4 g
Meal Effort
Preparation:
15 minutes
Cook:
50 minutes
Total:
1 hrs 5 mins