Makes 10 servings
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
- 1 cup uncooked wild rice
- 1½ pounds chicken breast, cut into ½-inch cubes
- 2 teaspoons salt, plus more to taste
- 1½ teaspoons black pepper
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 4-5 cloves garlic, minced
- 2 bay leaves
- ½ cup all-purpose flour
- 6 cups chicken broth
- 1 cups water
- 2 cups cream or half and half
- 2 tablespoons chopped mix of your favorite fresh herbs (thyme, tarragon, sage, oregano, parsley)
- Rinse the wild rice in a strainer until the water runs clear.
- Season chicken breast with 2 teaspoons salt and pepper and set aside.
- Heat oil and butter in a large, heavy-bottomed pot over medium-high heat.
- Add onions, carrots, and celery to the pot and season with salt. Cook the vegetables 2-3 minutes or until slightly softened.
- Add bay leaves and minced garlic and cook for 1 minute or until fragrant.
- Add uncooked wild rice to pot and stir to coat in oil and butter. Cook the wild rice 2-3 minutes or until toasted and fragrant.
- Lower the heat to medium, sprinkle flour over the rice mixture, and stir to combine. Cook the flour for 1-2 minutes or until flour is no longer raw, but has not yet started to brown.
- Slowly add the chicken broth and water to the pot about 2 cups at a time, stirring continuously until you have added all of it. Bring the mixture to a boil and then lower to a simmer.
- Add the cubed chicken breast, stir, and cover with the lid. Cook for about 40 minutes (stirring every 10 minutes) or until the wild rice is cooked to your liking.
- Remove the lid from the pot and add cream and chopped herbs. Taste soup and adjust seasoning with salt and black pepper.