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Chicken and Wild Rice Stew

Chicken and Wild Rice Stew
3.33 (66.67%)
3 votes

Filed Under: EntréesSoups

1 Tbsp. olive oil

1-1/2 lbs. boneless, skinless FreeBird chicken thigh, chopped

1 large onion, diced

1 bulb fennel, diced

4 cups shredded cabbage

4 carrots, peeled and chopped

1 cup chopped mushrooms

4 springs thyme

1 cup wild rice

8 cups low sodium chicken broth

salt and pepper to taste

Heat olive oil in a medium sized pot over medium-high heat. Add chicken and cook until browned on one side. Stir in onions and fennel and continue cooking for 4-5 minutes. Mix in cabbage, carrots, mushrooms and thyme and allow to cook for another minute or two. Pour in rice and chicken broth and bring to a boil. Turn down to simmer and cook for 45 minutes until rice is tender. Season to taste with salt and pepper and remove thyme springs before serving. Serves 6-8.