Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 1/4 cup All-Purpose Flour
  • 1 tsp Dried Thyme
  • 2 large Bay Leaves
  • Kosher Salt & Black Pepper, To taste
  • 6 cups Low-Sodium Chicken Stock
  • 1 cup Wild Rice Blend (Rinse before use)
  • 3 cups Cooked Chicken, shredded or diced
  • 1/2 cup Heavy Cream
  • 2 Tbsp Fresh Parsley, chopped (For garnish)

Instructions:

  1. Sauté the Aromatics: Heat the butter and olive oil in the Dutch oven over medium heat. Once shimmering, add the diced onion, carrots, and celery. Cook gently for 6–8 minutes until the vegetables are tender (sweated down), but not browned.
  2. Bloom the Herbs: Stir in the dried thyme. Cook for 30 seconds until fragrant.
  3. Create the Roux: Sprinkle the flour over the softened vegetables. Stir continuously with a wooden spoon or spatula for 1–2 minutes. The mixture should become a thick paste (the roux). Ensure the flour cooks slightly to remove the raw taste.
  4. Add the Stock Gradually: Slowly pour in one cup of cold chicken stock while continuously whisking the roux mixture. This is critical for preventing lumps!
  5. Whisk and Add Remaining Stock: Once the first cup is smooth, gradually pour in the remaining stock, still whisking occasionally until the liquid is fully incorporated and smooth. Add salt and pepper to taste (start with 1 tsp salt).
  6. Simmer the Rice: Add the rinsed rice and the bay leaves to the pot. Bring the soup to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 20–30 minutes, or until the rice is tender. Stir occasionally to prevent rice from sticking to the bottom.
  7. Add Chicken and Cream: Remove the bay leaves. Stir in the shredded cooked chicken and the heavy cream.
  8. Heat Through: Allow the soup to warm through for 5 minutes, ensuring it does not boil after the cream is added (to prevent curdling).
  9. Season and Adjust: Taste the soup again. Adjust the salt and pepper until the seasoning is spot on. If the soup is too thick, add a splash more stock or water.
  10. Serve: Ladle into bowls and garnish generously with fresh chopped parsley.