High Fructose Corn Syrup Free Classic Chicken and Wild Rice Soup
Total time1 hr 25 min
Prep time20 min
Cook time1 hr 5 min
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Learn more āIngredients
6 servings
- 1 Ā½ lb bone-in, skin-on chicken thighs (about 3 thighs)
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into Ā¼-inch rounds
- 3 stalks celery, sliced Ā¼-inch thick
- 4 cloves garlic, minced
- 1 tsp fresh thyme leaves (or Ā½ tsp dried thyme)
- 1 bay leaf
- Ā¾ cup wild rice, rinsed
- 6 cups low-sodium chicken broth
- 1 cup water
- 3 tbsp all-purpose flour
- 1 cup heavy cream
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
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For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat until the foam subsides. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6ā8 minutes.
- 2
Add the garlic, thyme, salt, and pepper and cook, stirring constantly, until fragrant, about 1 minute.
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