Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cubed
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup wild rice blend, uncooked
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the cubed chicken thighs, seasoning with salt and pepper. Sear until the edges are golden brown, then remove chicken and set aside.
  2. In the same pot, add the remaining butter and sauté the onion, carrots, and celery until the onions are translucent.
  3. Stir in the minced garlic and thyme, cooking for 60 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  5. Slowly whisk in the chicken broth to avoid lumps, scraping the bottom of the pot to release the caramelized chicken bits.
  6. Add the wild rice blend, bay leaf, and the seared chicken back into the pot.
  7. Bring the soup to a boil, then reduce heat to low. Cover and simmer until the rice is tender, typically 30-40 minutes.
  8. Stir in the heavy cream and simmer for an additional 5 minutes until the broth is thickened.