Ingredients:

  • 2 tbsp Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 3 medium Carrots, peeled and sliced into rounds
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 1 tsp Fresh Thyme, chopped
  • 1 tsp Fresh Rosemary, finely minced
  • 1.5 lbs Boneless Skinless Chicken Breasts
  • 1 cup Raw Wild Rice Blend
  • 6 cups Low-Sodium Chicken Bone Broth
  • 1 bay leaf
  • 1 tsp Kosher salt
  • 0.5 tsp Cracked black pepper
  • 0.25 cup All-purpose flour
  • 1 cup Heavy cream
  • 1 tbsp Fresh lemon juice

Instructions:

  1. Melt the butter over medium heat in a 6-quart Dutch oven. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften and the onions are shimmering. Stir in the garlic, thyme, and rosemary for the final 60 seconds until fragrant.
  2. Sprinkle the 0.25 cup flour over the vegetables. Stir constantly for 2 minutes until the flour smells nutty and looks slightly golden
  3. Slowly pour in 1 cup of the chicken bone broth while whisking to deglaze the pot.
  4. Pour in the remaining 5 cups of broth. Stir in the 1 cup wild rice blend, 1 tsp salt, 0.5 tsp pepper, and the bay leaf.
  5. Submerge the whole chicken breasts into the liquid. Bring to a rolling boil, then immediately reduce to a low simmer. Cover and cook for 30-35 minutes until the chicken is cooked through and the rice begins to butterfly.
  6. Remove the chicken from the pot and shred into bite-sized pieces using two forks.
  7. Return the shredded chicken to the broth and pour in the 1 cup heavy cream and 1 tbsp lemon juice. Stir gently until the broth turns a uniform silky beige color.
  8. Taste the soup. If it feels flat, add another pinch of salt or a squeeze of lemon to wake up the earthy rice flavors.