Ingredients:

  • 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 large carrots, sliced into thin rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 cup wild rice blend
  • 8 oz cremini mushrooms, thinly sliced
  • 6 cups chicken stock
  • 1/3 cup all-purpose flour
  • 1 cup heavy cream, room temperature
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Instructions:

  1. Heat a splash of oil in your pot over medium high heat. Add the 1.5 lb chicken pieces and 1 tsp salt, cooking until golden brown on the edges.
  2. Take the chicken out and set it aside on a plate.
  3. Add the 4 tbsp butter to the same pot, scraping up those brown chicken bits.
  4. Toss in the diced onion, carrots, and celery. Cook for 5 minutes until the onions are translucent and fragrant.
  5. Stir in the 8 oz sliced cremini mushrooms. Cook for another 5 minutes until they release their moisture and start to sizzle.
  6. Add the 3 cloves minced garlic, 1 tsp thyme, and 1 tsp rosemary. Stir for 60 seconds until the garlic scent fills the room.
  7. Sprinkle the 1/3 cup flour over the veggies. Stir constantly for 2 minutes to cook out the raw flour taste.
  8. Slowly pour in the 6 cups chicken stock while whisking. Add the 1 cup wild rice blend and the bay leaf.
  9. Bring to a boil, then drop the heat to low. Cover and simmer for 40 minutes until the rice is tender and some grains have popped open.
  10. Stir the chicken (and its juices) back into the pot. Pour in the 1 cup room temperature heavy cream. Simmer for another 5 minutes until the soup is thick and velvety.