Red Meat Allergy Friendly Classic Chicken and Wild Rice Soup

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Red Meat Allergy Friendly Classic Chicken and Wild Rice Soup

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Ingredients

6 servings

1 ½ lb bone-in, skin-on chicken thighs (about 3 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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2 tbsp unsalted butter
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
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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Red Meat Allergy Friendly Classic Chicken and Wild Rice Soup

Red Meat Allergy Friendly Classic Chicken and Wild Rice Soup | Fig App