Chicken & Root Vegetable Soup with Wild Rice

 

Chicken & Root Vegetable Soup with Wild Rice

Ingredients

1 tablespoon extra-virgin olive oil

1 cup chopped yellow onion

1 cup chopped unpeeled carrot

1 cup chopped celery

1 cup diced root vegetables (such as butternut squash, parsnip or celeriac)

3 large cloves garlic, minced

1 tablespoon chopped fresh oregano

1 teaspoon dried thyme leaves

¾ teaspoon salt

¾ teaspoon ground pepper

7 cups lower-sodium chicken broth

1 pound boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces

½ cup wild rice, rinsed

½ cup chopped fresh flat-leaf parsley

1 tablespoon lemon juice

Instructions:

Sauté the Aromatics:

In a large Dutch oven or heavy-bottomed soup pot, heat the olive oil over medium-high heat. Add the chopped onion and cook, stirring occasionally, for about 3 minutes, or until it begins to soften.

Add the Vegetables:

Stir in the carrot, celery, and root vegetables (such as butternut squash, parsnip, or celeriac). Continue cooking for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

Season and Build Flavor:

Add the minced garlic, fresh oregano, dried thyme, salt, and pepper. Cook for 1 minute, stirring constantly, until the mixture becomes fragrant.

Add Broth, Chicken, and Rice:

Pour in the chicken broth, then stir in the chicken thighs and rinsed wild rice. Increase the heat to high and bring the mixture to a gentle boil.

Simmer Until Tender:

Reduce the heat to maintain a steady simmer. Cover and cook for 30–35 minutes, undisturbed, or until the rice is tender and the chicken is fully cooked through.

Finish and Serve:

Remove from heat and stir in the chopped parsley and lemon juice for a fresh, bright finish. Taste and adjust seasoning if needed. Serve warm.