Oriental Chicken N Wild Rice Soup
Warm up your weeknight dinners with this hearty and flavor-packed Oriental Chicken N Wild Rice Soup. This Asian-inspired recipe combines tender, shredded chicken thighs with earthy wild rice, a medley of fresh vegetables like shiitake mushrooms, carrots, and celery, and aromatic notes of ginger and garlic in a rich chicken broth seasoned with soy sauce and sesame oil. The addition of hoisin sauce and water chestnuts adds both sweetness and crunch, while a sprinkle of red pepper flakes delivers just the right amount of heat. Ready in just an hour, this soup is a satisfying one-pot meal perfect for cozy evenings, and it comes to life with vibrant garnishes of green onions and fresh cilantro. Ideal for meal prep or serving a crowd, this nourishing and robust soup is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 cup wild rice
- 6 cups chicken broth
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon fresh ginger, minced
- 2 pieces garlic cloves, minced
- 1 large carrot, diced
- 2 pieces celery stalks, diced
- 3 pieces green onions, sliced
- 1 cup shiitake mushrooms, sliced
- 1 can (8 oz) water chestnuts, drained and chopped
- 2 tablespoons hoisin sauce
- 0.5 teaspoon red pepper flakes
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the wild rice thoroughly under cold water and set aside.
In a large pot, heat the sesame oil over medium heat.
Add the minced ginger and garlic to the pot and sauté for 1-2 minutes until fragrant.
Add the diced carrot, celery, and sliced shiitake mushrooms. Sauté for another 5 minutes until the vegetables begin to soften.
Pour in the chicken broth and soy sauce. Stir to combine.
Place the chicken thighs into the pot. Bring the soup to a boil, then reduce to a simmer and cook for 15 minutes.
Remove the chicken thighs from the pot and set them aside to cool for a few minutes.
Add the wild rice to the pot and simmer for 25-30 minutes, or until the rice is tender.
While the rice cooks, shred the chicken thighs using two forks and set aside.
Once the rice is cooked, return the shredded chicken to the pot.
Add the hoisin sauce, water chestnuts, red pepper flakes, salt, and black pepper. Stir to combine.
Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
Serve hot, topped with sliced green onions and fresh cilantro for garnish.
Nutrition Facts
Calories |
2364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 8539 mg | 371% | |
| Total Carbohydrate | 240.0 g | 87% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 35.7 g | ||
| Protein | 178.1 g | 356% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 362 mg | 28% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 5821 mg | 124% | |
*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.
