Red Meat Allergy Friendly Wild Rice and Chicken Soup
Total time1 hr 25 min
Prep time20 min
Cook time1 hr 5 min
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Learn more →Ingredients
4 servings
For the soup
- 1 ½ lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 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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