Duck Soup with Brown Rice and Yams
Warm your soul with this hearty and nourishing Duck Soup with Brown Rice and Yams—a recipe that blends tender shredded duck, nutty brown rice, and naturally sweet yams into a perfectly seasoned broth. Simmered with aromatic vegetables like carrots, celery, and onion, and infused with dried thyme and a hint of bay leaf, this comforting soup delivers layers of complex flavors in every spoonful. The rich duck stock and golden-seared duck legs bring a luxurious depth, while the earthiness of brown rice adds wholesome texture, making it an ideal winter meal. Easy to prepare and packed with nutrients, this one-pot wonder is perfect for a cozy family dinner or meal prepping for the week. Garnished with fresh parsley for a pop of color and freshness, this satisfying dish will quickly become a new favorite for soup lovers.
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Recipe Information
Ingredients
- 2 pieces duck legs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic cloves
- 2 medium, peeled and sliced carrots
- 2 stalks, sliced celery stalks
- 2 medium, peeled and cubed yams
- 0.5 cup brown rice
- 8 cups chicken or duck stock
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 2 tablespoons, chopped parsley
Instructions
Season the duck legs with salt and black pepper on all sides.
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Sear the duck legs until golden brown on both sides, about 3-4 minutes per side. Remove the duck legs and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Add the sliced carrots, celery, and yams to the pot. Stir and cook for 3-4 minutes to combine the flavors.
Pour in the chicken or duck stock, scraping the bottom of the pot to release any browned bits.
Return the duck legs to the pot. Add the dried thyme and bay leaf. Bring the soup to a boil, then reduce heat to low and let it simmer for 60 minutes.
While the soup is simmering, rinse the brown rice under cold water to remove excess starch.
After simmering for 60 minutes, remove the duck legs from the pot. Shred the meat off the bones using two forks, discarding the skin and bones. Return the shredded duck meat to the soup.
Stir in the rinsed brown rice, cover, and let the soup simmer for an additional 25-30 minutes, or until the rice is tender.
Taste the soup and adjust seasoning with additional salt and pepper, if needed. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
3109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.4 g | 235% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 5931 mg | 258% | |
| Total Carbohydrate | 145.1 g | 53% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 22.0 g | ||
| Protein | 156.3 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 5964 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
