Name: Creamy Chicken and Wild Rice Soup
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 1 cup uncooked wild rice blend, rinsed and drained1 1/2 pounds boneless, skinless chicken thighs (or breasts)2 tablespoons unsalted butter1 tablespoon olive oil1 large yellow onion, diced3 medium carrots, peeled and sliced into coins3 celery stalks, diced8 ounces cremini mushrooms, sliced4 garlic cloves, minced1 teaspoon dried thyme1 teaspoon dried rosemary, crushed2 bay leaves1/3 cup all purpose flour8 cups low sodium chicken broth1 1/2 cups heavy cream1 1/2 teaspoons kosher salt, plus more to taste1/2 teaspoon freshly ground black pepper1 tablespoon fresh lemon juice1/4 cup chopped fresh parsley, for serving

Ingredients

Scale

1 cup uncooked wild rice blend, rinsed and drained1 1/2 pounds boneless, skinless chicken thighs (or breasts)2 tablespoons unsalted butter1 tablespoon olive oil1 large yellow onion, diced3 medium carrots, peeled and sliced into coins3 celery stalks, diced8 ounces cremini mushrooms, sliced4 garlic cloves, minced1 teaspoon dried thyme1 teaspoon dried rosemary, crushed2 bay leaves1/3 cup all purpose flour8 cups low sodium chicken broth1 1/2 cups heavy cream1 1/2 teaspoons kosher salt, plus more to taste1/2 teaspoon freshly ground black pepper1 tablespoon fresh lemon juice1/4 cup chopped fresh parsley, for serving

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Instructions

Rinse the wild rice in a fine mesh strainer under cold water; set aside to drain.Melt butter with olive oil in a large Dutch oven over medium heat. Add onion, carrots and celery with a pinch of salt; cook 6 to 8 minutes until softened.Add mushrooms; cook 3 minutes undisturbed, then stir and cook 3 minutes more until deeply golden.Stir in garlic, thyme, rosemary and bay leaves; cook 1 minute until fragrant.Sprinkle flour over vegetables; stir constantly 2 minutes until no dry flour remains.Pour in 2 cups broth while stirring vigorously to dissolve the roux; add remaining broth and stir smooth.Stir in rinsed wild rice and nestle chicken into the liquid. Bring to a gentle boil, then reduce to a lazy simmer.Cover partially and simmer 40 to 45 minutes, until rice is tender with a slight chew and chicken is cooked through.Transfer chicken to a board; shred with two forks. Return to pot; discard bay leaves.Reduce heat to low; stir in heavy cream and warm 5 minutes without boiling.Stir in lemon juice; taste and adjust salt and pepper.Ladle into warm bowls, scatter with parsley and serve with crusty bread.

Notes

Use true wild rice or a wild rice blend; white rice would dissolve. Chicken thighs stay juicier than breasts through the long simmer. Never boil after adding cream; keep at a gentle warmth. Soup thickens overnight; loosen leftovers with warm broth. Freezes up to 3 months (best frozen before adding cream).

Author: Chef Rita
Prep Time: 20
Cook Time: 55
Category: Soup
Cuisine: American