Description
Capture the cozy essence of the season with this hearty and nutrient-packed Fall Chicken and Wild Rice Soup. This comforting dish combines the earthy depth of wild rice, tender chicken thighs, and sweet, velvety autumn harvest vegetables. It is a one-pot wonder that is perfect for busy weeknights, offering a soul-warming experience reminiscent of grandmother’s kitchen. Nutritious, flexible, and incredibly flavorful, this soup is a rustic masterpiece that actually tastes even better the next day, making it the ultimate seasonal companion for family meals.
Ingredients
2 tablespoons unsalted butter
8 ounces cremini mushrooms, sliced
1 cup yellow onion, diced
2 carrots, peeled and sliced
2 celery stalks, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup wild rice blend, rinsed
6 cups chicken broth (halal certified)
1 cup butternut squash, peeled and cubed
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
In a large Dutch oven, melt the butter over medium-high heat.
Add the mushrooms and sauté until browned, about 5 minutes.
Add the onion, carrots, and celery, cooking until softened.
Stir in the garlic and cook until fragrant.
Add the chicken pieces and cook until lightly browned on the outside.
Pour in the chicken broth, then stir in the wild rice, butternut squash, thyme, and bay leaf.
Bring the soup to a boil, then reduce heat to low and cover.
Simmer for 45 minutes or until the rice is tender and chicken is cooked through.
Remove the bay leaf, season with salt and pepper to taste.
Garnish with fresh parsley before serving.
Notes
This soup is perfect for meal prep and stores well in the refrigerator for up to 4 days. If the soup becomes too thick after sitting in the fridge, add a splash of chicken broth before reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg