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Rustic Chicken and Wild Rice Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound boneless skinless chicken thighs, cut into bite-size pieces
  • 1 cup uncooked wild rice
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
  • Stir in the garlic and cook for 1 minute. Add the chicken pieces and cook until they are no longer pink on the outside, about 4 minutes.
  • Pour in the chicken broth. Add the wild rice, thyme, bay leaves, salt, and pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 45 minutes. Stir once or twice during cooking to prevent the rice from sticking.
  • Remove the bay leaves. Taste and adjust salt if needed. Sprinkle with fresh parsley before serving.

Notes

The stew thickens as it sits, so add a splash of broth when reheating leftovers to loosen the texture. It stores well in the fridge for up to four days and freezes nicely in individual portions. If you prefer a thicker broth, mash a few spoonfuls of the cooked rice against the side of the pot before serving.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife