Chicken And Wild Rice Soup Recipe - Glen And Friends CookingThis is a pretty simple wild rice chicken soup recipe - so if you've wondered how to make chicken and wild rice soup, this is the video recipe for you.Ingredients:6 bone-in skin-on chicken thighs15 mL (1 Tbsp) oil1onion, chopped2 carrots, chopped2stalks celery, chopped500 mL shiitake mushrooms, choppedSalt and pepper to taste5 mL (1 tsp) summer savoury5 mL (1 tsp) tarragon2bay leaves4L (8 cups) stock250 mL (1 cup)wild rice, rinsed60 mL ( cup) basmati riceMethod:Preheat oven to 450FRemove the skins, debone the chicken thighs, and chop the meat into bite sized pieces. Place skins on a rack over a baking sheet and lightly salt, set in the fridge.In a large pot, add oil and saut onions, celery, and carrots until softened. Add mushrooms, season to taste with salt and pepper. Cook, stirring frequently, until mushrooms softened.Add chicken pieces, and the bones to the pot along with the savoury, tarragon, bay leaves, wild rice and basmati.Add the stock and bring to a boil.Cover, reduce to a simmer and cook 20-30 minutes. Place chicken skin in pre-heated oven and bake until golden brown and crisp.When soup is cooked, remove bay leaves and bones before serving.Serve with crispy chicken skin.We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.#LeGourmetTV #GlenAndFriendsCookingCheck out our Aviation and Flying Channel: https://www.youtube.com/glenshangar