Description
A simple, forgiving, and comforting soup made with wild rice, chicken thighs, and fresh thyme. It requires minimal ingredients and effort but delivers gourmet flavor, making it perfect for beginners and busy weeknights.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 1 cup wild rice blend
- 6 cups low-sodium chicken broth
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 large carrots, peeled and chopped
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 4–5 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 bay leaf
- Salt and black pepper to taste
- Optional: 1 cup chopped green beans
- Optional: ½ cup frozen peas
- Optional: ¼ cup heavy cream
Instructions
- Chop the onion, carrots, and celery. Mince the garlic. Cut chicken thighs into bite-sized pieces. Rinse the wild rice under cold water.
- Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Add chicken pieces to the pot and stir for 2 minutes to sear slightly. Add rinsed wild rice and stir to coat.
- Pour in chicken broth. Add thyme sprigs and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 45-50 minutes until rice is tender and chicken is cooked through.
- Taste and season with salt and pepper. Remove thyme sprigs and bay leaf. Stir in heavy cream if desired. Serve hot.
Notes
Rinse the wild rice to remove excess starch. Chicken thighs are preferred over breasts for juiciness. The soup thickens as it sits; add broth when reheating. It freezes well for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4
- Sodium: 650
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 4
- Protein: 25
Keywords: chicken soup, wild rice soup, comfort food, easy dinner, healthy soup, gluten-free, one-pot meal, thyme chicken