Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tsp (5ml) salt
  • 1/2 tsp (2.5ml) black pepper
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, diced (approx. 1 cup)
  • 2 carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup (115g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 6 cups (1.4L) chicken broth, low sodium
  • 1 cup (240ml) half-and-half
  • 1 cup (200g) cooked wild rice blend
  • 1/2 tsp dried thyme
  • 1/4 tsp dried sage
  • 1/4 tsp dried marjoram
  • 1/4 cup (5g) fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. Season chicken breasts with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear chicken until browned on both sides and cooked through (internal temperature reaches 165°F / 74°C). Remove from pot and set aside to cool slightly. Shred or dice the chicken into bite-sized pieces.
  2. Melt butter in the same Dutch oven over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Sprinkle flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the soup.
  4. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer. Add thyme, sage, and marjoram.
  5. Reduce heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld.
  6. Stir in the shredded chicken and cooked wild rice. Heat through.
  7. Stir in half-and-half. Do not boil. Season with salt and pepper to taste.
  8. Garnish with fresh parsley and serve hot.