This comforting Midwest-inspired soup features tender wild rice and vegetables in a creamy broth, topped with crispy pan-seared chicken for added texture and flavor in every spoonful.
Recipe Details
Ingredients
- 680g boneless, skinless chicken thighs
- 200g wild rice blend
- 45ml olive oil, divided
- 60g unsalted butter
- 1 large yellow onion, diced
- 4 stalks celery, diced
- 3 large carrots, diced
- 225g baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 60g all-purpose flour
- 2L chicken stock
- 15ml poultry seasoning
- 15ml fresh thyme leaves
- 2 bay leaves
- 240ml heavy cream
- 60ml dry sherry (optional)
- 30ml fresh parsley, chopped
- to taste salt and freshly ground black pepper
- 5ml smoked paprika
- 15ml fresh lemon juice
Instructions
-
Season 680g boneless with to taste salt and freshly ground black pepper and 5ml smoked paprika. Heat 15ml (1 tbsp) 45ml olive oil in large pot over medium-high heat.
-
Sear chicken 5-6 minutes per side until golden and crispy. Transfer to plate - it doesn't need to be cooked through.
-
In same pot, melt 60g unsalted butter with remaining olive oil over medium heat. Add 1 large yellow onion, 4 stalks celery, and 3 large carrots. Cook 8-10 minutes until softened.
-
Add 225g baby bella mushrooms and cook 5 minutes until they release moisture and begin to brown.
-
Add 4 cloves garlic, 15ml poultry seasoning, and 15ml fresh thyme leaves. Cook 1 minute until fragrant.
-
Sprinkle 60g all-purpose flour over vegetables and stir constantly for 2 minutes to cook out raw flour taste.
-
Gradually whisk in 2L chicken stock, scraping up any browned bits. Add 200g wild rice blend and 2 bay leaves.
-
Bring to boil, then reduce heat and simmer 40-45 minutes until rice is tender, stirring occasionally.
-
While soup simmers, let chicken cool slightly then cut into bite-sized pieces, keeping crispy coating intact.
-
Remove bay leaves from soup. Stir in 240ml heavy cream and 60ml dry sherry (optional) if using.
-
Add half the chicken pieces to soup. Simmer 5 minutes to heat through.
-
Stir in 15ml fresh lemon juice and 30ml fresh parsley. Adjust seasoning with to taste salt and freshly ground black pepper.
-
Ladle into bowls and top with remaining crispy chicken pieces for textural contrast.
Tips
Wild Rice Notes: True wild rice takes 45-60 minutes to cook. Rice blends cook faster - adjust timing accordingly.
Chicken Crispiness: Keep some chicken separate as topping to maintain crispy texture. Chicken in soup will soften.
Thickness Control: For thicker soup, mash some vegetables against pot side. For thinner, add more stock.
Make-Ahead: Soup base can be made 2 days ahead without cream. Add cream and fresh chicken when reheating.
Sherry Substitute: Use white wine or additional stock with splash of vinegar if avoiding alcohol.
Mushroom Options: Any combination of mushrooms works - shiitake, oyster, or cremini add great flavor.
Freezing: Freeze without cream for up to 3 months. Thaw, reheat, and add cream and fresh chicken.
Serving Suggestions: Serve with crusty bread or oyster crackers. A simple green salad completes the meal.