Ingredients:

  • 1 cup Wild Rice Blend (or 100% Wild Rice)
  • 4 cups Water (or low-sodium stock)
  • 4 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, medium dice
  • 2 stalks Celery, medium dice
  • 3 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary (optional)
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Dry White Wine (Optional)
  • 8 cups Low-Sodium Chicken Stock (divided)
  • 2 Bay Leaf
  • Salt and Black Pepper, to taste
  • 3 cups Cooked Chicken, shredded or diced
  • 1 cup Single Cream or Half-and-Half
  • 1/4 cup Fresh Flat-Leaf Parsley, chopped
  • 1 tsp Freshly Squeezed Lemon Juice

Instructions:

  1. Rinse the Rice: Place the wild rice blend in a sieve and rinse under cold water until the water runs clear.
  2. Par-Cook (Recommended): In a separate small saucepan, cover the rice with 4 cups (1 litre) of water or stock. Bring to a boil, reduce heat, and simmer gently for 15 minutes. Drain the liquid and set the rice aside.
  3. Sauté Aromatics: Heat the butter and olive oil in the Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables soften (about 8–10 minutes), stirring occasionally. Season lightly with salt.
  4. Add Garlic and Herbs: Stir in the minced garlic, dried thyme, and rosemary. Cook for 1 minute until fragrant.
  5. Make the Roux: Sprinkle the flour over the vegetables and stir well to coat. Cook the mixture (the roux) for 2–3 minutes, ensuring it bubbles but does not brown excessively. This cooks out the ‘raw’ flour taste.
  6. Deglaze (Optional): Pour in the white wine (if using) and scrape up any brown bits from the bottom of the pot. Simmer for 1 minute until reduced slightly.
  7. Add Stock: Gradually whisk in the chicken stock, starting with 1 cup (240 ml) to ensure a smooth, lump-free base. Once smooth, pour in the remaining stock and add the bay leaves.
  8. Simmer the Rice: Bring the soup to a gentle simmer. Add the par-cooked (or raw) wild rice. Cover loosely and simmer for 40–50 minutes, or until the rice is tender and has just started to 'pop' open. Stir occasionally to prevent sticking.
  9. Check Consistency and Adjust: If the soup becomes too thick during simmering, add more stock or water until the desired consistency is reached.
  10. Add Chicken and Cream: Remove the bay leaves. Stir in the shredded cooked chicken and the single cream (or half-and-half). Cook gently for 5 minutes, allowing the soup to heat through completely, but do not bring it to a rolling boil once the cream is added.
  11. Final Seasoning: Taste and adjust the seasoning with salt and pepper. Stir in the fresh lemon juice and chopped parsley just before serving.