← Nouns Cooking · American

Ingredients

• 60 g Butter
• 1 Onion, diced
• 2 Carrot, diced
• 2 celery sticks, diced
• 2 cloves Garlic, chopped
• ¾ tsp Dried thyme
• 30 g plain flour
• 1.75 l chicken stock
• 150 g Wild rice, rinsed
• 600 g skinless, boneless chicken thighs
• 200 ml double (heavy) cream
• 1 tsp salt, or to taste
• ½ tsp Black pepper
• 2 tbsp Parsley, chopped

Method

1. Melt the butter in a large pot over medium heat. Cook the onion, carrots and celery with a pinch of salt for 8–10 min, until soft. Stir in the garlic and thyme for 1 minute.
2. Sprinkle in the flour and stir for 1 minute, then gradually pour in the stock, stirring so no lumps form.
3. Add the wild rice and chicken thighs and bring to the boil, then cover and simmer gently for 25 min. Lift out the chicken, which should be cooked through to 75°C (165°F), and shred it with two forks.
4. Keep the soup simmering, partly covered, for 25–35 min more, until the rice grains are tender and some have split open. Add a splash of water if it gets too thick.
5. Return the chicken, stir in the cream and heat through for 5 min without boiling hard. Season with salt and pepper and serve scattered with parsley.

Tips

• Wild rice blends (mixed with brown rice) cook a little faster, so start checking after 40 minutes in total.
• The rice keeps drinking the broth as it stands, so thin leftovers with stock when you reheat them.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef The Modern Proper