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–+ servings

Fall Chicken and Wild Rice Soup

Yield: 6 servings
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 6 minutes
With chicken, wild rice, and butternut squash (or sweet potato!). The coziest autumn soup to warm you up!
5 stars (5 ratings)

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.