Chicken & Wild Rice Soup
It doesn't get any cozier than Chicken & Wild Rice Soup.
- 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
- Remove (and reserve) the skins from the thighs. Season thighs all over with salt and pepper, and set thighs aside.
- In 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.
- Add red onions to the pot. Season with salt, and cook until onions begin to brown at the edges, about 8 minutes.
- Add mushrooms, celery, and garlic, and season lightly with salt. Cook, stirring frequently, until mushrooms and celery have softened slightly, about 5 minutes more.
- Add 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.
- Add 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.
- Remove pot from heat. Using tongs, transfer the thighs to a cutting board. Sir kale into the soup until wilted, 1 minute.
- Use 2 forks to shred chicken into bite-sized pieces. Discard bones and return meat to the soup.
- Taste 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.