Minnesota Chicken Wild Rice Soup Bowl
Upper Midwest tradition reading shredded chicken thigh and nutty wild rice simmered in a creamy stock with carrot, celery, mushroom, and a touch of sherry, ladled into a deep bowl with parsley for the Minneapolis lake-cabin weeknight comfort soup.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Quarter mushrooms. Finely chop onion, carrot, and celery. Mince garlic. Pick thyme and parsley leaves. Pat chicken thighs dry with paper towel.
Sear
Heat 2 tbsp olive oil in a large heavy saucepan over medium-high for 2 minutes. Lay chicken with 0.5 tsp salt, cook 4 minutes per side until deep golden. Transfer to a plate.
Build 1
Melt 50g butter over medium for 60 seconds. Add onion, carrot, celery, sauté 5–6 minutes until softened. Add mushrooms, garlic, thyme, bay leaves, and peppers, cook 3–4 minutes until mushrooms release liquid.
Build 2
Sprinkle flour over vegetables, cook 90 seconds until pale gold. Pour sherry, stir 60 seconds until thickened slightly.
Simmer
Whisk in chicken stock slowly until smooth. Add wild rice and return chicken with juices. Cover, simmer on low 30–35 minutes until rice splits and chicken is fork-tender.
Finish
Shred chicken on a board with two forks, return to pot. Stir in heavy cream and remaining 1 tsp salt over low 3 minutes until heated through, not boiling.
Plate
Discard bay leaves. Ladle soup into deep bowls, scatter parsley over top, serve hot.
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