Ingredients:

  • 8 cups (1.9 L) low‑sodium chicken stock (or 2 L for a looser soup)
  • 1 lb (450 g) boneless, skinless chicken thighs (or breasts)
  • 1 tablespoon (15 mL) neutral oil or butter
  • 1 cup (170–185 g) wild rice or wild rice blend, uncooked
  • 2 cups (475 mL) water or additional stock for cooking rice
  • 1 medium yellow onion, finely diced (about 1 cup / 150 g)
  • 2 medium carrots, peeled and diced (about 1 cup / 120 g)
  • 2 celery stalks, diced (about 3/4 cup / 90 g)
  • 3 cloves garlic, minced (about 1 tablespoon / 9 g)
  • 1-inch (2.5 cm) piece fresh ginger, peeled and minced (optional — about 1 teaspoon / 5 g)
  • 8 oz (225 g) fresh shiitake mushrooms, stems trimmed and caps sliced (about 2 cups sliced)
  • 1–2 tablespoons (15–30 mL) neutral oil or sesame oil for sautéing
  • 2 tablespoons (30 mL) low-sodium soy sauce or tamari
  • 1 tablespoon (15 mL) mirin or dry sherry (optional)
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley or cilantro, for garnish
  • 2–3 scallions, thinly sliced, for garnish
  • 1 teaspoon toasted sesame oil (optional finish)
  • 1/4 cup (60 mL) half-and-half or coconut milk (optional, add near the end)

Instructions:

  1. Cook the wild rice: rinse rice under cold water, combine with 2 cups water or stock in a saucepan, bring to a boil, reduce to a simmer, cover and cook until kernels split and are tender (about 35–50 minutes); drain any excess liquid and set aside.
  2. Prepare the chicken and stock: bring 8 cups chicken stock to a gentle simmer in a large pot, add bay leaf and thyme, add raw chicken thighs and poach gently 12–18 minutes until internal temperature reaches 165°F (74°C); remove chicken to a plate and reserve the stock.
  3. Sauté aromatics and shiitake: heat 1 tablespoon oil in a skillet or in the stock pot after removing chicken, sauté onion, carrots and celery until softened (5–7 minutes), add garlic, ginger and sliced shiitake and cook until mushrooms are browned and edges are golden (4–6 minutes).
  4. Combine and simmer: add sautéed vegetables and mushrooms into the simmering stock, stir in soy sauce and mirin, add cooked wild rice, and simmer 8–12 minutes to marry flavors; if using half-and-half or coconut milk, stir it in during the last 3 minutes and adjust salt and pepper to taste.
  5. Shred chicken and finish: shred the cooled chicken with two forks, return shredded chicken to the pot and heat through 2–3 minutes, finish with a drizzle of toasted sesame oil (if using), chopped parsley or cilantro and sliced scallions, remove bay leaf and serve hot.