Creamy Chicken and Wild Rice Soup with Thyme

By Sprig Originals ✓ · cooked up in Sprig

A cozy trattoria-style soup built the smart way: the wild rice simmers in its own pot so the broth stays clear and golden instead of starchy and gray. Poached chicken thighs, a soft soffritto of carrot, celery and onion, a modest splash of cream and a generous hand of fresh thyme make it taste like it simmered all afternoon — it takes about an hour.

Ingredients

• 3/4 cup wild rice, rinsed
• 3 cups water
• 1/2 tsp kosher salt

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, finely diced
• 2 medium carrots, diced small
• 2 ribs celery, diced small
• 8 oz cremini mushrooms, sliced (optional)
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 7 cups low-sodium chicken broth
• 1 1/4 lb boneless skinless chicken thighs
• 1 bay leaf
• 1 tbsp fresh thyme leaves, plus more to finish
• 3/4 cup heavy cream
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tsp fresh lemon juice
• 2 tbsp chopped flat-leaf parsley
• 1/4 cup grated Parmesan, for serving (optional)

Instructions

1. Cook the rice separately: combine the rinsed wild rice, 3 cups water and 1/2 tsp salt in a small saucepan. Bring to a boil, reduce to a bare simmer, cover and cook 40–45 minutes, until most grains have split open and are tender but still chewy. Drain well in a sieve and set aside. Discarding this starchy cooking water is what keeps the finished broth clear.
2. While the rice cooks, melt the butter with the olive oil in a large Dutch oven or 6-quart pot over medium heat. Add the onion, carrots and celery with a pinch of salt and cook 7–8 minutes, stirring often, until the onion is translucent and the vegetables have softened without browning.
3. Add the mushrooms, if using, and raise the heat slightly. Cook 5–6 minutes, until they release their liquid and it evaporates. Stir in the garlic and cook 30 seconds more, just until fragrant.
4. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw taste — the mixture will look like wet sand.
5. Pour in the chicken broth in a slow stream, whisking as you go to keep the roux smooth. Add the chicken thighs, bay leaf, 1 tbsp thyme, 1 tsp salt and the pepper. Bring to a gentle simmer over medium-high heat.
6. Reduce the heat so the surface barely bubbles and cook, uncovered, for 20–22 minutes, until the chicken registers 175°F on an instant-read thermometer and pulls apart easily. Skim any foam from the surface.
7. Transfer the chicken to a cutting board or bowl with tongs. Let it rest 5 minutes, then shred into bite-size pieces with two forks. Discard the bay leaf.
8. Return the shredded chicken to the pot along with the drained wild rice. Stir in the heavy cream and warm over medium-low heat for 5 minutes — do not let it boil hard once the cream is in, or it can break.
9. Off the heat, stir in the lemon juice, parsley and another teaspoon of thyme leaves. Taste and adjust salt and pepper; the soup usually wants more salt than you expect. If it has thickened past your liking, loosen with a splash of hot broth.
10. Ladle into warm bowls and finish with a little grated Parmesan and a few thyme leaves. Serve with crusty bread.

Chef's tips

Nutrition (per serving, estimated)

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