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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
- 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.
- 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.
- 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.
- 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.
