Ingredients

The following ingredients have 6 Servings
  • 1 pound boneless skinless chicken thighs, patted dry (OR rotisserie chicken)
  • 3 tablespoon olive oil (divided)
  • 3 tablespoons unsalted butter
  • salt and pepper
  • 1 onion (diced)
  • 1 cup carrots ( chopped ½-inch thick)
  • 1 cups celery ( chopped ½-inch thick)
  • 1/3 cup flour
  • 4-6 cloves garlic (minced)
  • 1 cup wild rice blend
  • 1 1/2 teaspoons chicken bouillon or better than bouillon
  • 1 tablespoon dried parsley
  • 1 tsp EACH dried oregano, dried basil, dried thyme
  • 1 bay leaf
  • 8 cups low sodium chicken broth
  • 3 cups half and half
  • 2 tablespoons cornstarch
  • 2 cups Cauliflower (chopped into bite size pieces)
  • 1 cup frozen petite peas (thawed)

Instruction

  • Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper then sear until golden, about 2 minutes per side. Remove to a plate but leave drippings.
  • Melt 3 tablespoons butter with 1 tablespoon olive oil over medium low heat. Once melted, increase to medium-high heat and add onions, carrots and celery; sauté for 4 minutes scaping up the golden bits on the bottom of the pan. Add garlic and sauté for 30 seconds; sprinkle in flour then cook, stirring constantly for 2 minutes (it will be thick).
  • Add chicken back to the pot along with rice, bouillon, all seasonings, 3/4 teaspoon salt, bay leaf and chicken broth. Cover the soup to bring to a simmer, then displace the lid so it’s partially covering the pot, with about a one-inch opening. Simmer the soup for 12-15 minutes or until chicken is tender enough to shred.
  • Remove chicken to a cutting board and shred into bite-size pieces once cool enough to handle (don’t add back to soup yet). Continue to simmer the soup for an additional 10 minutes, partially covered.
  • After 10 minutes, whisk cornstarch with half and half (you can whisk with as little as 1/2 cup, just enough so it dissolves) and add to pot. Continue to simmer the soup uncovered for an additional 10-20 minutes or until the rice is almost al dente, stirring often.
  • Stir in shredded chicken (or rotisserie chicken if using), and cauliflower and continue to simmer for 5 minutes or until cauliflower is tender and rice is al dente. Add peas and warm through, 1-2 minutes. Stir in additional broth or half and half if desired for a less “chunky” soup. Taste and season with additional salt and pepper if desired (I like more salt).