Ingredients:

  • 4 tbsp (56g) unsalted butter
  • 1 medium (120g) onion, diced
  • 3 large (150g) carrots, sliced into rounds
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 1.5 lbs (680g) boneless skinless chicken thighs, cubed
  • 1 cup (160g) wild rice blend, uncooked
  • 8 cups (1.9L) low-sodium chicken broth
  • 1 bay leaf
  • 1/3 cup (40g) all-purpose flour
  • 1 cup (240ml) heavy cream
  • 1 tbsp (15ml) lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven or heavy-bottomed soup pot. Add the onion, carrots, and celery, stirring occasionally until onions are translucent and carrots soften (about 6-8 minutes). Stir in the garlic and thyme and cook for 30 seconds until fragrant.
  2. Stir in the cubed chicken thighs and sear slightly. Pour in the chicken broth and add the wild rice blend and bay leaf. Bring to a gentle boil, then reduce heat to low, cover, and simmer until rice is tender and chicken is cooked through (approximately 45-50 minutes).
  3. In a small bowl, whisk together the flour with a small amount of warm broth from the pot to create a smooth paste. Stir this mixture into the simmering soup and continue to cook for 5 minutes to thicken the broth.
  4. Lower the heat and stir in the heavy cream and lemon juice. Heat through for 2 minutes without letting the soup reach a rolling boil. Remove the bay leaf and season with salt and black pepper.