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clear brown-gold chicken broth with dark wild rice grains, chicken pieces, sliced mushrooms and small carrot cubes in a plain bowl
Melissa Hart

Chicken Wild Rice Soup

Pure wild rice needs a head start before the chicken goes in, with enough time for the grains to open slightly and lose their hard centers. Mushrooms deepen the clear broth without cream, leaving the rice pleasantly chewy and easy to see instead of burying it under a thickened dairy base.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 2 carrots peeled and diced
  • 8 oz cremini mushrooms sliced
  • 3/4 cup pure wild rice rinsed
  • 2 tbsp dry sherry
  • 7 cups low-sodium chicken broth
  • 1/2 tsp dried thyme
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 lb boneless skinless chicken thighs cut into 1-inch pieces

Method
 

  1. Melt butter in a large pot and cook onion, carrots and mushrooms over medium heat for 8 to 10 minutes until the mushrooms lose their loose water.
  2. Stir in wild rice and sherry for 1 minute. Add broth, thyme, salt and pepper and bring to a simmer.
  3. Cover partly and simmer for 25 minutes, keeping a gentle bubble rather than a hard boil.
  4. Add chicken and simmer for 20 to 25 minutes more until the meat reaches 165°F and the rice grains are tender with some split open. Give the rice another 5 minutes if its centers are still hard.
  5. Let stand off the heat for 5 minutes, then stir and divide the rice, chicken and broth evenly among bowls.