Chicken And Wild Rice Soup Recipe - Glen And Friends Cooking
This is a pretty simple wild rice chicken soup recipe - so if you've wondered how to make chicken and wild rice soup, this is the video recipe for you.

Ingredients:
6 bone-in skin-on chicken thighs
15 mL (1 Tbsp) oil
1 onion, chopped 
2 carrots, chopped
2 stalks celery, chopped
500 mL shiitake mushrooms, chopped
Salt and pepper to taste
5 mL (1 tsp) summer savoury
5 mL (1 tsp) tarragon
2 bay leaves
4L (8 cups) stock
250 mL (1 cup) wild rice, rinsed
60 mL (¼ cup) basmati rice



 
Method:
Preheat oven to 450ºF
Remove the skins, debone the chicken thighs, and chop the meat into bite sized pieces.
Place skins on a rack over a baking sheet and lightly salt, set in the fridge.
In a large pot, add oil and sauté onions, celery, and carrots until softened.
Add mushrooms, season to taste with salt and pepper.
Cook, stirring frequently, until mushrooms softened.
Add chicken pieces, and the bones to the pot along with the savoury, tarragon, bay leaves, wild rice and basmati.
Add the stock and bring to a boil.
Cover, reduce to a simmer and cook 20-30 minutes.
Place chicken skin in pre-heated oven and bake until golden brown and crisp.
When soup is cooked, remove bay leaves and bones before serving.
Serve with crispy chicken skin.


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