Ingredients:

  • cup Wild Rice Blend
  • cups low sodium Chicken Broth
  • lbs Boneless, skinless chicken breasts
  • large Bay Leaves
  • Tbsp Unsalted Butter
  • medium Yellow Onion, finely diced
  • medium Carrots, finely diced
  • medium Celery Stalks, finely diced
  • cloves Garlic, minced
  • /3 cup All-Purpose Flour
  • cup Heavy Cream (or Half-and-Half)
  • tsp Dried Thyme
  • tsp Dried Parsley
  • Salt to taste
  • Black Pepper, freshly ground to taste

Instructions:

  1. Cook the Rice & Chicken: Combine wild rice blend, 6 cups of the chicken broth, and bay leaves in the pot. Bring to a boil, then simmer until rice is nearly tender (about 30-35 minutes). Add chicken breasts directly into the simmering broth for the last 20 minutes to poach.
  2. Shred Chicken & Strain Rice: Remove the cooked chicken breasts and set aside to cool slightly. Remove and discard the bay leaves. Strain the cooked rice into a separate bowl, reserving the cooking liquid (this is your flavourful stock base!). Shred the cooled chicken coarsely.
  3. Build the Mirepoix: In the same pot, melt the butter over medium heat. Add diced onion, carrots, and celery. Sauté gently for 7–10 minutes until the vegetables are soft but not browned. Add minced garlic and cook for 1 minute until fragrant.
  4. Create the Roux: Whisk in the all-purpose flour until fully incorporated, cooking for 1–2 minutes to cook out the raw flour taste.
  5. Whisk in Liquid: Gradually whisk in the remaining 2 cups of cold chicken broth and the reserved, strained rice cooking liquid, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring constantly until the base thickens slightly (about 5 minutes).
  6. Combine & Simmer: Return the cooked wild rice and the shredded chicken to the pot. Stir in the thyme and parsley. Allow the soup to simmer gently for 10–15 minutes, letting the flavours meld and the rice finish softening.
  7. Finish the Cream Base: Reduce heat to low. Slowly stir in the heavy cream. Heat gently until the soup is steaming hot, but do not allow it to boil once the cream is added.
  8. Season and Serve: Taste and adjust seasoning with salt and freshly ground black pepper as needed. Ladle into bowls immediately.