Ingredients:

  • 4 tbsp (56g) Unsalted butter
  • 1 large Yellow onion, finely diced (approx. 150g)
  • 3 medium Carrots, diced (approx. 120g)
  • 2 stalks Celery, diced (approx. 100g)
  • 3 cloves Garlic, minced
  • 1 lb (450g) Boneless, skinless chicken thighs, diced into 1/2-inch pieces
  • 1 cup (160g) Wild rice blend, uncooked
  • 1 tsp Dried thyme
  • 1/2 tsp Dried rosemary, crushed
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 1/2 cup (65g) All-purpose flour
  • 6 cups (1.4L) Chicken bone broth
  • 1 cup (240ml) Heavy cream
  • 1/2 cup (120ml) Whole milk

Instructions:

  1. Melt the unsalted butter in your Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 8–10 minutes until the vegetables are soft and the onions look glassy.
  2. Stir in the minced garlic, dried thyme, crushed rosemary, sea salt, and black pepper. Cook for 1 minute until the aroma of herbs fills the kitchen.
  3. Sprinkle the all purpose flour over the vegetables. Stir constantly for 2 minutes until the flour turns a light golden color. Note: This cooks out the raw flour taste.
  4. Slowly pour in the chicken bone broth one cup at a time. Whisk continuously until the liquid is smooth and free of any flour lumps.
  5. Add the diced chicken thighs and the uncooked wild rice blend. Bring the pot to a gentle boil, then immediately turn the heat down to low.
  6. Cover the pot and simmer for 40–45 minutes until the rice is tender and some grains have started to curl open.
  7. In a small bowl, whisk the heavy cream and milk together. Add a ladle of the hot soup to the dairy and stir. Note: This is called tempering and prevents curdling.
  8. Gradually stir the tempered dairy back into the main pot.
  9. Simmer uncovered for 5 minutes until the soup reaches a velvety, coat the-spoon consistency.
  10. Taste and add more salt or pepper if needed before ladling into deep bowls.