Fall Chicken and Wild Rice Soup
With chicken, wild rice, and butternut squash (or sweet potato!). The coziest autumn soup to warm you up!
Ingredients
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, thickly sliced
- 1 medium sweet onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 4 sprigs fresh thyme
- 1 pound boneless, skinless chicken thighs
- 6 cups chicken stock
- ¾ cup wild rice blend
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 cups diced butternut squash or sweet potato
- ½ bunch kale, stems removed and leaves chopped
- 2 tablespoons chopped fresh parsley leaves
Equipment
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add mushrooms, onion and celery. Cook, stirring occasionally, until tender, about 8-10 minutes.
- Stir in garlic and thyme until fragrant, about 1 minute.
- 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.
- Stir in butternut squash or sweet potato; simmer, covered, until the chicken is cooked through and the rice is tender, about 15-20 minutes.
- Remove chicken from the Dutch oven; shred, using two forks.
- Stir in chicken and kale until wilted, about 2 minutes. Stir in parsley; season with salt and pepper, to taste.
- Serve immediately.