This hearty, golden-broth soup is built for cold-weather comfort, with seared chicken thighs that turn tender and shreddable after a long simmer. Wild rice bursts open as it cooks, soaking up the savory chicken broth and turning satisfyingly chewy in every spoonful. Diced carrots and parsnips add sweetness and body, while thyme and oregano give the whole pot an earthy, herby backbone. A scatter of fresh parsley at the end brightens things up right before serving. It's an easy one-pot meal that comes together in stages — sear, sauté, simmer, shred — so the flavor has time to build without much hands-on effort. This is a genuinely solid pick for a gluten free dinner rotation, no second-guessing required.
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)
