Ingredients:

  • 2 tablespoons unsalted butter (30 mL)
  • 1 tablespoon olive oil (15 mL)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 teaspoon dried thyme (5 mL)
  • 1 teaspoon dried rosemary, crushed (5 mL) OR 1 tablespoon fresh rosemary, finely chopped (15 mL)
  • 1 teaspoon salt, or to taste (5 mL)
  • ½ teaspoon black pepper (2.5 mL)
  • ¾ cup wild rice blend, uncooked (150 g)
  • 6 cups low-sodium chicken broth (1.4 L)
  • 2 cups cooked chicken, shredded (about 300g)
  • 1 cup heavy cream (240 mL)
  • 2 tablespoons all-purpose flour (optional, for thickening) (15 g)
  • ¼ cup cold water or cream (60mL)
  • 2 tablespoons fresh parsley, chopped (30 mL)

Instructions:

  1. Melt butter and olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened. Add garlic, thyme, rosemary, salt, and pepper; cook until fragrant.
  2. Stir in the uncooked wild rice blend and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender.
  3. Stir in the shredded cooked chicken. Add heavy cream and heat through.
  4. If desired, whisk flour with cold water or cream to form a slurry. Stir the slurry into the soup and simmer until thickened.
  5. Taste and adjust seasoning. Garnish with fresh parsley. Serve warm.