Wild Rice Chicken Stew
Cozy up to the warmth of a comforting bowl with our Wild Rice Chicken Stew – a hearty and wholesome dish that brings together the earthy richness of wild rice and the savory goodness of tender chicken. This stew is a celebration of rustic flavors and nourishing ingredients, promising a satisfying and soul-soothing dining experience.
As the stew simmers to perfection, the flavors meld together, creating a robust broth that embodies the essence of comfort food. This is a dish that invites you to slow down, savor each bite, and appreciate the simple joys of a well-crafted meal. Perfect for chilly evenings or when you crave a nourishing, one-pot wonder, our Wild Rice Chicken Stew is a testament to the beauty of combining wholesome ingredients in a harmonious balance.
So, gather your ingredients, set your pot to simmer, and prepare to indulge in a bowl of heartwarming goodness. Let the Wild Rice Chicken Stew become a staple in your kitchen, providing comfort and satisfaction in every spoonful. This is more than a stew; it’s a hug in a bowl, ready to warm both your body and your spirit.
ingredients
- 1 lb. bone-in, skin-on chicken thighs (about 3-4) (get more recipes)
- Salt (get more recipes)
- Black pepper (get more recipes)
- 1 tbsp. extra-virgin olive oil (get more recipes)
- 1 medium red onion, chopped (get more recipes)
- 4 oz. shiitake mushrooms, chopped small (get more recipes)
- 2 stalks celery, chopped (get more recipes)
- 3 cloves garlic, chopped (get more recipes)
- 6 cups chicken broth (homemade or store-bought) (get more recipes)
- 2 dried bay leaves (get more recipes)
- 1 cup wild rice (e.g., cauliflower rice, chopped cauliflower florets) (get more recipes)
- 2 medium carrots, cut into ½” rounds (get more recipes)
- 1 russet potato, peeled and cut into ½” cubes (get more recipes)
- 3 cups packed curly kale, torn Chopped fresh dill, for serving (get more recipes)
- Lemon wedges, for serving (get more recipes)
INSTRUCTIONS
- Season chicken thighs with salt substitute and black pepper substitute. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add chicken thighs, skin side down, and cook until golden brown. Flip and cook until the other side is browned. Remove chicken from the pot and set aside.
- In the same pot, add chopped red onion, shiitake mushrooms, celery, and garlic. Sauté until the vegetables are softened.
- Pour in chicken broth and add dried bay leaves. Bring to a simmer.
- Add “wild rice” (cauliflower rice or chopped cauliflower florets), carrots, and optional peeled and cubed russet potato. Simmer until the vegetables are tender.
- While the soup is simmering, shred the cooked chicken thighs, discarding the skin and bones.
- Add the shredded chicken and torn kale to the pot. Simmer until the kale is wilted and the chicken is heated through.
- Remove bay leaves. Ladle the soup into bowls, garnish with chopped fresh dill, and serve with lemon wedges.
- Enjoy this comforting Wild Rice Chicken Soup!
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