Creamy Chicken and Wild Rice Soup

Ingredients

• 1½ pounds boneless, skinless chicken thighs
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 4 garlic cloves, minced
• ¾ cup wild rice blend
• 6 cups chicken stock
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• 4 tablespoons butter
• ¼ cup flour
• 1½ cups whole milk
• ¾ cup heavy cream
• ½ cup freshly grated Parmesan
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley

Instructions

1. Season the chicken generously with salt and pepper. Heat the first butter and the olive oil in a Dutch oven over medium-high heat. Brown the chicken for about 3 minutes per side, then remove it from the pot.
2. Add the onion, carrots, and celery. Cook for 7–8 minutes, until softened and beginning to caramelize. Add the garlic and cook for 30 seconds.
3. Add the rice, stock, thyme, rosemary, and bay leaf. Return the chicken to the pot, cover, and simmer for 40–50 minutes, until the rice is tender.
4. Remove the chicken, shred it, and set it aside.
5. In a separate saucepan, melt the remaining butter. Whisk in the flour and cook for 2 minutes. Slowly whisk in the milk and cream, then simmer until slightly thickened.
6. Stir the cream mixture into the soup along with the chicken and Parmesan. Simmer for another 5 minutes.
7. Finish with the lemon juice, parsley, plenty of cracked pepper, and a final knob of butter. Taste and adjust the seasoning.

Notes

• Chicken thighs, Parmesan, and the small hit of lemon keep the rich soup from tasting flat.