recipe

Chicken and Wild Rice Soup

Name: Chicken and Wild Rice Soup
Ingredients: Skinless Chicken Thighs, Unsalted Butter, Onion, Salt, Garlic, Thyme, Chicken Stock, Wild Rice, Kale, White Wine Vinegar, Pepper

Nothing beats warming yourself up with a warm bowl of this delicious and nutritious chicken and wild rice soup.

Prep Time 5 mins

Cook Time 35 mins

servings 6

Ingredients

1 1/2 pounds Foster Farms Fresh & Natural Boneless, Skinless Chicken Thighs (prepared from about 2 pounds of bone-in, skin-on thighs if needed)
2 tablespoons unsalted butter
1 medium onion, chopped
Kosher salt
2 garlic cloves, minced
1 1/2 teaspoons finely chopped thyme
8 cups low sodium chicken stock
1 cup wild rice, rinsed
1 bunch lacinato kale, ribs removed, leaves chopped into bite-sized pieces
1 teaspoon white wine vinegar, plus more to taste
Freshly ground black pepper

Directions

1. Warm butter in a large, heavy-bottomed pot over medium heat. Add the onion with a pinch of salt, and cook until tender (about 5 minutes), stirring occasionally. Stir in the garlic and thyme, and cook until fragrant (about 1 minute).

2. Add chicken stock, chicken thighs and wild rice, stirring to combine. Bring mixture to a boil, reduce heat to medium-low and simmer until the chicken is cooked through (about 20 minutes). Using tongs, transfer chicken to a plate. Continue to simmer soup until rice is tender (10 to 15 minutes more). Once the chicken is cool enough to handle, shred into bite-sized pieces and season with a couple pinches of salt.

3. While the chicken and rice are cooking, prepare the mushrooms. Warm butter and olive oil in a large skillet over medium-high heat. Add mushrooms, toss to coat in the fat, and cook until tender and golden (about 5 minutes). You don't want to move the mushrooms a lot while they are in the pan. Let them develop some color, then stir. Add the garlic, and let cook just until fragrant (about 30 seconds). Take the pan off the heat and season to taste with salt and pepper.

4. Once the rice is done cooking, stir in the chopped kale, cooked chicken and mushrooms, and vinegar. Let simmer just until everything is warmed through (about 5 minutes). Season to taste with salt, pepper and more vinegar if needed.

5. To serve, ladle soup into bowls and top with a drizzle of chile oil.

Recipe credit: kitchenkonfidence