Chicken Thigh and Wild Rice Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Thigh and Wild Rice Soup

YOUR SOLIN GENERATED RECIPE

Chicken Thigh and Wild Rice Soup

Tender chicken thighs and nutty wild rice simmered in a savory herb-infused broth with mirepoix vegetables that create a comforting and fragrant steam.

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NUTRITION

781kcal
Protein
53.0g
Fat
26.1g
Carbs
89.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless skinless chicken thighs

1 tbsp Olive oil

1 medium Yellow onion

2 medium Carrots

2 medium Celery stalks

2 large Garlic cloves

1.5 cups Cooked wild rice

4 cups Chicken broth

1 tsp Sea salt

0.5 tsp Black pepper

1 tsp Dried thyme

1 tsp Dried rosemary

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PREPARATION

  • 1

    Pat the chicken thighs dry with paper towels and season them with 0.5 tsp of the sea salt and 0.25 tsp of the black pepper.

  • 2

    Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Sear the chicken thighs in the pot until golden brown on both sides, then remove the chicken and set it aside on a plate.

  • 4

    Add the diced yellow onion, chopped carrots, and chopped celery to the pot and sauté for 5 to 7 minutes until the vegetables are softened.

  • 5

    Stir in the minced garlic, dried thyme, and dried rosemary, cooking for about 1 minute until the aromatics are fragrant.

  • 6

    Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pot to release any flavorful browned bits.

  • 7

    Return the chicken thighs and any accumulated juices to the pot, bring the liquid to a boil, then immediately reduce the heat to low and cover with a lid.

  • 8

    Simmer the soup for 20 minutes or until the chicken is cooked through.

  • 9

    Remove the chicken thighs from the pot, shred the meat into bite-sized pieces using two forks, and return the shredded chicken to the soup.

  • 10

    Stir in the cooked wild rice and the remaining sea salt and black pepper, simmering for an additional 5 minutes to allow the flavors to meld before serving.

Chicken Thigh and Wild Rice Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Thigh and Wild Rice Soup

YOUR SOLIN GENERATED RECIPE

Chicken Thigh and Wild Rice Soup

Tender chicken thighs and nutty wild rice simmered in a savory herb-infused broth with mirepoix vegetables that create a comforting and fragrant steam.

NUTRITION

781kcal
Protein
53.0g
Fat
26.1g
Carbs
89.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless skinless chicken thighs

1 tbsp Olive oil

1 medium Yellow onion

2 medium Carrots

2 medium Celery stalks

2 large Garlic cloves

1.5 cups Cooked wild rice

4 cups Chicken broth

1 tsp Sea salt

0.5 tsp Black pepper

1 tsp Dried thyme

1 tsp Dried rosemary

PREPARATION

  • 1

    Pat the chicken thighs dry with paper towels and season them with 0.5 tsp of the sea salt and 0.25 tsp of the black pepper.

  • 2

    Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Sear the chicken thighs in the pot until golden brown on both sides, then remove the chicken and set it aside on a plate.

  • 4

    Add the diced yellow onion, chopped carrots, and chopped celery to the pot and sauté for 5 to 7 minutes until the vegetables are softened.

  • 5

    Stir in the minced garlic, dried thyme, and dried rosemary, cooking for about 1 minute until the aromatics are fragrant.

  • 6

    Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pot to release any flavorful browned bits.

  • 7

    Return the chicken thighs and any accumulated juices to the pot, bring the liquid to a boil, then immediately reduce the heat to low and cover with a lid.

  • 8

    Simmer the soup for 20 minutes or until the chicken is cooked through.

  • 9

    Remove the chicken thighs from the pot, shred the meat into bite-sized pieces using two forks, and return the shredded chicken to the soup.

  • 10

    Stir in the cooked wild rice and the remaining sea salt and black pepper, simmering for an additional 5 minutes to allow the flavors to meld before serving.