Fall Chicken and Wild Rice Soup
6 people
00h 15
00h 50
Warm up with this cozy fall chicken and wild rice soup made with tender chicken, wild rice, butternut squash, mushrooms and kale. Easy and comforting!
Share with your friends
Ingredients and Method
Ingredients
- 2 tablespoons ButcherBox.ca 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 Package ButcherBox.ca boneless, skinless chicken thighs
- 6 cups ButcherBox.ca chicken stock
- ¾ cup wild rice blend, rinsed
- 1 bay leaf
- to taste Kosher salt and freshly ground black pepper
- 2 cups diced butternut squash or sweet potato
- ½ bunch kale, stems removed and leaves chopped
- 2 tablespoons chopped fresh parsley leaves
Method
- 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 flavours 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.
Reviews
Write Your Own Review