Chicken and Wild Rice Soup with Crispy Skin

Soup

Chicken and Wild Rice Soup with Crispy Skin

Wild rice, shiitakes, kale and shredded chicken make a hearty soup with a crisp chicken-skin topping and lemon.

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Yield
4 to 6 servings
Cuisine
American

Serving ideas

Finish each bowl with the chicken skin, dill and a squeeze of lemon.

Ingredients

See the ingredient checklist
  • 1 lb bone-in skin-on chicken thighs
  • kosher salt
  • ground black pepper
  • 1 tbsp extra-virgin olive oil
  • 1 medium red onion, finely chopped
  • 2 celery ribs, finely chopped
  • 3 cloves garlic, minced
  • 4 oz shiitake mushrooms, finely chopped
  • 2 dried bay leaves
  • 6 cups water
  • 1 cup uncooked wild rice, rinsed
  • 2 medium carrots, peeled and cut into 1/2-inch rounds
  • 1 russet potato, peeled and cut into 1/2-inch cubes
  • 3 cups packed torn curly kale
  • finely chopped fresh dill
  • lemon wedges

Before you cook

Keep the skin separate until the soup is ladled out so it stays crisp.

How to make Chicken and Wild Rice Soup with Crispy Skin

  1. Peel the skin from the thighs and season the meat. In a large pot over medium heat, cook the skin in the oil, turning, until crisp and golden, about 10 minutes. Drain on paper towels, season with salt and chop once cool.

  2. In the same pot over medium-high heat, cook the onion with a pinch of salt until it browns at the edges, about 8 minutes. Add celery, garlic and mushrooms, season and cook another 5 minutes.

  3. Bring the bay leaves, water and 1 teaspoon salt to a boil in the pot. Add the wild rice, then cover and simmer for 20 minutes. Add the thighs, carrots and potato and simmer covered 15 to 20 minutes more, until the chicken and rice are cooked.

  4. Transfer the thighs to a board. Stir the kale into the hot soup until wilted, about 1 minute. Shred the chicken, discard the bones and return the meat to the soup. Remove the bay leaves and adjust the seasoning.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Chicken and Wild Rice Soup with Crispy Skin

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Wild rice, shiitakes, kale and shredded chicken make a hearty soup with a crisp chicken-skin topping and lemon.
Print Recipe
Total Time 1 hour 20 minutes
Servings: 4 to 6 servings
Course: Soup
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  •  
    1 lb bone-in skin-on chicken thighs
  • kosher salt
  • ground black pepper
  • 1 tbsp extra-virgin olive oil
  •  
    1 medium red onion, finely chopped
  •  
    2 celery ribs, finely chopped
  •  
    3 cloves garlic, minced
  •  
    4 oz shiitake mushrooms, finely chopped
  •  
    2 dried bay leaves
  • 6 cups water
  •  
    1 cup uncooked wild rice, rinsed
  •  
    2 medium carrots, peeled and cut into 1/2-inch rounds
  •  
    1 russet potato, peeled and cut into 1/2-inch cubes
  •  
    3 cups packed torn curly kale
  •  
    finely chopped fresh dill
  •  
    lemon wedges

Instructions
 

  1. Peel the skin from the thighs and season the meat. In a large pot over medium heat, cook the skin in the oil, turning, until crisp and golden, about 10 minutes. Drain on paper towels, season with salt and chop once cool.
  2. In the same pot over medium-high heat, cook the onion with a pinch of salt until it browns at the edges, about 8 minutes. Add celery, garlic and mushrooms, season and cook another 5 minutes.
  3. Bring the bay leaves, water and 1 teaspoon salt to a boil in the pot. Add the wild rice, then cover and simmer for 20 minutes. Add the thighs, carrots and potato and simmer covered 15 to 20 minutes more, until the chicken and rice are cooked.
  4. Transfer the thighs to a board. Stir the kale into the hot soup until wilted, about 1 minute. Shred the chicken, discard the bones and return the meat to the soup. Remove the bay leaves and adjust the seasoning.

Notes

Keep the skin separate until the soup is ladled out so it stays crisp.
Adapted from Lena Abraham, Delish.

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