Low Iodine Classic Chicken and Wild Rice Soup

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

4.8

(22)

Low Iodine Classic Chicken and Wild Rice Soup

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Ingredients

6 servings

1 ½ lb bone-in, skin-on chicken thighs (about 3 thighs)
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
4 cloves garlic, minced
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 bay leaf
¾ cup wild rice, rinsed
6 cups low-sodium chicken broth
1 cup water
3 tbsp all-purpose flour
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat until the foam subsides. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes.
2
Add the garlic, thyme, salt, and pepper and cook, stirring constantly, until fragrant, about 1 minute.

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