Chicken and Wild Rice Soup

Serves 8-12

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Season chicken thighs all over with kosher salt and black pepper. Add oil to a large pot over medium heat. Once hot, add chicken thighs skin side down, and sear until deeply golden, about 10-15 minutes. Flip and cook second side about 3 minutes more.

Step 2

Remove chicken to a plate and set aside.

Step 3

Add onion, carrot, fennel, celery, and garlic to the pot. Cook for about 3 minutes, just until veggies start to sweat. (they are going to cook mostly in the broth!)

Step 4

Add in mushrooms and cook just slightly, about 2 minutes more.

Step 5

Pour in chicken stock and add in bay leaves and thyme. Return chicken to the pot. Bring mixture to a simmer.

Step 6

Simmer on low for 30-35 minutes until chicken is cooked (at least 185ºF), and vegetables are tender.

Step 7

Remove chicken from soup. Let chicken cool for a few minutes so you can handle it. Remove skin and discard. Shred chicken and return to soup. (you can leave the soup on low while you do this!)

Step 8

Remove bay leaves and thyme sprigs.

Step 9

In a small bowl, mash up the butter and flour until a paste forms. Add mixture into the soup and bring to a simmer. Cook until lightly thickened, about 5 minutes.

Step 10

Stir in rice and heavy cream. Season to taste with more salt and pepper.

Step 11

Stir in fresh herbs

Step 12

Serve topped with lemon zest, a squeeze of fresh lemon juice, a few celery leaves, a drizzle of olive oil and black pepper. So comforting!

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