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.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Rinse the wild rice thoroughly under cold water and set aside.

Step 2

In a large pot, heat the sesame oil over medium heat.

Step 3

Add the minced ginger and garlic to the pot and sauté for 1-2 minutes until fragrant.

Step 4

Add the diced carrot, celery, and sliced shiitake mushrooms. Sauté for another 5 minutes until the vegetables begin to soften.

Step 5

Pour in the chicken broth and soy sauce. Stir to combine.

Step 6

Place the chicken thighs into the pot. Bring the soup to a boil, then reduce to a simmer and cook for 15 minutes.

Step 7

Remove the chicken thighs from the pot and set them aside to cool for a few minutes.

Step 8

Add the wild rice to the pot and simmer for 25-30 minutes, or until the rice is tender.

Step 9

While the rice cooks, shred the chicken thighs using two forks and set aside.

Step 10

Once the rice is cooked, return the shredded chicken to the pot.

Step 11

Add the hoisin sauce, water chestnuts, red pepper flakes, salt, and black pepper. Stir to combine.

Step 12

Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.

Step 13

Serve hot, topped with sliced green onions and fresh cilantro for garnish.

Nutrition Facts

Serving size	(2892.9g)

Amount per serving	% Daily Value*
Calories	2364.5

Total Fat 83.9g	0%
Saturated Fat 18.5g	0%
Polyunsaturated Fat 12.3g
Cholesterol 568.0mg	0%
Sodium 8539.1mg	0%
Total Carbohydrate 240.0g	0%
Dietary Fiber 31.7g	0%
Total Sugars 35.7g
Protein 178.1g	0%

Vitamin D 67.8IU	0%
Calcium 362.1mg	0%
Iron 14.8mg	0%
Potassium 5820.9mg	0%

*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.

Source of Calories

Fat: 31.1%

Protein: 29.3%

Carbs: 39.5%