One-pot recipes: Chicken and Wild Rice Soup

I cook some dishes my daughter affectionately calls “dad recipes”, this is one. A very wholesome and affordable meal that is great when you or a loved one is sick, you can serve this as-is, with no sides for a one-pot meal. The choice of green is entirely up to you, I’ve found kale works great, but spinach, mustard greens, chicory or any other dark green would be just as good.

There are a million ways to vary this. I’ve listed mushrooms below, pick the type you like, but you could also add in beans, replace the rice with potatoes or even replace the chicken with ham. You could also add okra or zucchini either in addition to the kale or as a replacement.

One-pot recipes: Chicken and Wild Rice Soup
Print Recipe
Servings Prep Time
8 bowls 15 minutes
Cook Time
90 minutes
Servings Prep Time
8 bowls 15 minutes
Cook Time
90 minutes
One-pot recipes: Chicken and Wild Rice Soup
Print Recipe
Servings Prep Time
8 bowls 15 minutes
Cook Time
90 minutes
Servings Prep Time
8 bowls 15 minutes
Cook Time
90 minutes
Ingredients
Servings: bowls
Instructions
  1. If using boneless chicken thighs, chop them up into half-inch cubes.
  2. Mince the garlic
  3. Dice the onions into half-inch squares.
  4. Dice the carrots into quarter-inch pieces
  5. Dice the celery into quarter-inch pieces.
  6. Add oil to a large pot or dutch oven, heat on medium for a moment
  7. Add the onions and garlic, sauteing until the onions are clear.
  8. Add the chicken, sauteing until the outsides are a little brown
  9. If you are adding white wine, do it while the chicken is browning
  10. Add the celery and carrots and cook for 2-3 minutes.
  11. Drain the oil if you want.
  12. Add the chicken stock, then add water to cover, plus a few more inches above that.
  13. Add the dried parsley and thyme. If you are adding mushrooms or vinegar, do it now.
  14. Boil on medium-low for an hour or so, until the broth has reduced substantially.
  15. About thirty minutes before serving, wash the rice and add it to the boiling pot.
  16. About ten minutes before serving, remove the kale leaves from the hard stalks, and tear into pieces. Optionally, especially if you have small children who won't eat greens, put the kale into a food processor and pulverize. Add the kale and cook for 5 minutes.
  17. Salt and pepper to taste.
  18. I usually turn the soup off 5 minutes before serving, so it's not boiling-hot when served.
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Andrew Smith
About Andrew Smith 42 Articles
Editor-in-Chief Andrew Smith is a Seattle Native and University of Washington grad.

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