How to make it
9 steps. Take it one step at a time.
Cook the wild rice according
Cook the wild rice according to package directions in a separate pot until tender. Drain and set aside.
45 minIn a large Dutch oven or soup pot, melt the butter
In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables are softened.
8 minStir in the minced garlic and dried thyme
Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
1 minSprinkle the flour
Sprinkle the flour over the vegetables and whisk constantly for 2 minutes to cook the raw flour taste out and form a light roux.
2 minSlowly pour in the chicken broth while whisking continuously
Slowly pour in the chicken broth while whisking continuously to ensure no lumps form. Add the chicken breasts.
Bring the soup to a gentle simmer
Bring the soup to a gentle simmer at approximately 180°F (82°C). Cover and cook for 15-20 minutes, or until the chicken is cooked through.
20 minRemove the chicken breasts from the pot
Remove the chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces and return it to the pot.
Stir in the cooked wild rice and heavy cream
Stir in the cooked wild rice and heavy cream. Season with salt and black pepper.
Heat through for 5 minutes without letting the soup reach a full boil
Heat through for 5 minutes without letting the soup reach a full boil. Serve warm.
5 min
A little kitchen wisdom
For the best flavor, use a wild rice blend. If the soup becomes too thick upon standing, thin it with a little extra broth or milk.
