This hearty soup is built on a rich chicken broth base loaded with tender shredded chicken thighs, sweet carrots, earthy parsnips, and nutty wild rice that bursts open as it simmers into a chewy, satisfying bite. Searing the chicken first locks in deep, savory flavor before it gets nestled into the pot to finish cooking low and slow with thyme and oregano. Everything simmers together into a thick, brothy bowl with layers of texture — soft vegetables, hearty grains, and pull-apart chicken in every spoonful. A scatter of fresh parsley at the end brightens the whole pot right before serving. It's an easy make-ahead dinner that reheats beautifully, and it's a genuinely solid choice for a dairy free kitchen.
About FigFig 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.
Learn more →4 servings
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear for 4–5 minutes per side, until golden brown on both sides. Transfer the chicken to a plate and set aside — it will finish cooking in the broth.
Reduce the heat to medium. Add the onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
