Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 cup wild rice blend
  • 6 cups low-sodium chicken stock
  • 2 large carrots, diced
  • 2 stalks celery, sliced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary, finely chopped
  • 2 bay leaves
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1 tsp lemon juice
  • 1 tbsp vegetable oil
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Season chicken thighs with salt and pepper. In a large Dutch oven, heat oil over medium-high heat and sear chicken until golden brown, about 5 minutes per side. Remove and set aside.
  2. In the same pot, add diced onion, carrots, and celery. Sauté for 6 minutes until vegetables soften and pick up the browned bits from the chicken.
  3. Add minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  4. Pour in the chicken stock and add the wild rice blend and bay leaves. Return the chicken to the pot. Bring to a boil, then reduce heat and simmer covered for 45 minutes or until rice is tender and 'bloomed'.
  5. Remove chicken, shred into bite-sized pieces, and return to the pot.
  6. In a separate small saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes to create a light roux. Slowly whisk in about half a cup of the hot soup broth until smooth, then stir this mixture back into the main pot.
  7. Stir in the heavy cream and lemon juice. Simmer for an additional 5 minutes until thickened. Adjust seasoning with salt and pepper before serving.