chicken and wild rice soup!

heavy cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds a different flavor, while evaporated milk is more budget-friendly.

wild rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often cheaper.

Season chicken thighs all over with kosher salt and black pepper.

Add oil to a large pot over medium heat. Once hot, add chicken thighs skin side down, and sear until deeply golden, about 10-15 minutes. Flip and cook second side about 3 minutes more.

Remove chicken to a plate and set aside.

Add onion, carrot, fennel, celery, and garlic to the pot. Cook for about 3 minutes, just until veggies start to sweat.

Add in mushrooms and cook just slightly, about 2 minutes more.

Pour in chicken stock and add in bay leaves and thyme. Return chicken to the pot. Bring mixture to a simmer.

Simmer on low for 30-35 minutes until chicken is cooked and vegetables are tender.

Remove chicken from soup. Let chicken cool for a few minutes so you can handle it. Remove skin and discard. Shred chicken and return to soup.

Remove bay leaves and thyme sprigs.

In a small bowl, mash up the butter and flour until a paste forms. Add mixture into the soup and bring to a simmer. Cook until lightly thickened, about 5 minutes.

Stir in rice and heavy cream. Season to taste with more salt and pepper.

Stir in fresh herbs.

Serve topped with lemon zest, a squeeze of fresh lemon juice, a few celery leaves, a drizzle of olive oil and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens