Ingredients:

  • 2 tbsp Unsalted Butter
  • 1 tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 3 large Carrots, peeled and sliced into rounds
  • 2 stalks Celery, diced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary, crushed
  • 1.5 lbs Boneless Skinless Chicken Breasts, cut into 1/2-inch cubes
  • 1/3 cup All-Purpose Flour
  • 6 cups Low-Sodium Chicken Broth
  • 1 cup Wild Rice Blend (not instant)
  • 1 Bay Leaf
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 1.5 cups Whole Milk
  • 1 tbsp Fresh Lemon Juice
  • 2 tbsp Fresh Parsley, chopped

Instructions:

  1. Heat the butter and oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 6 minutes until the onions are translucent and the carrots softened slightly.
  2. Stir in the minced garlic, thyme, and rosemary. Cook for another 60 seconds until fragrant.
  3. Add the 1.5 lbs of cubed chicken and sprinkle with 1/3 cup flour, stirring constantly for 2 minutes until the chicken is coated and a pale golden paste forms on the bottom.
  4. Gradually whisk in the chicken broth. Add the wild rice blend, bay leaf, sea salt, and black pepper. Bring to a boil, then reduce heat and simmer for 35 minutes until the rice is tender and the chicken is fully cooked through.
  5. Stir in the milk, fresh lemon juice, and chopped parsley.
  6. Heat for 3 minutes (do not boil) until the soup is thick and velvety.