Low Iodine Wild Rice and Chicken Soup

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

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Ingredients

4 servings

For the soup

1 ½ lbs boneless, skinless chicken thighs
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
2 medium parsnips, peeled and diced
¾ cup wild rice, rinsed
6 cups chicken broth
1 tsp dried thyme
1 tsp dried oregano
1 tsp salt, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
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.
2
Reduce the heat to medium. Add the onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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